東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Region, Nation and Gastronomy: Regio...

Reches, Lauren.

FindBook

Google Book

Amazon

博客來

Region, Nation and Gastronomy: Regionalism in Gastronomic Texts of the Early 20th Century (1900-1939).

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Region, Nation and Gastronomy: Regionalism in Gastronomic Texts of the Early 20th Century (1900-1939)./
作者:	Reches, Lauren.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2017,
面頁冊數:	208 p.
附註:	Source: Dissertation Abstracts International, Volume: 78-09(E), Section: A.
Contained By:	Dissertation Abstracts International78-09A(E).
標題:	European studies. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10273932
ISBN:	9781369747041

Region, Nation and Gastronomy: Regionalism in Gastronomic Texts of the Early 20th Century (1900-1939).
Reches, Lauren.

Region, Nation and Gastronomy: Regionalism in Gastronomic Texts of the Early 20th Century (1900-1939). - Ann Arbor : ProQuest Dissertations & Theses, 2017 - 208 p.

Source: Dissertation Abstracts International, Volume: 78-09(E), Section: A.

Thesis (Ph.D.)--City University of New York, 2017.

France is far from being a uniform culture and yet the food of French provinces is often subsumed into one universally known "French cuisine." While 19th-century haute cuisine ignored regional differences, gastronomes of the early 20th-century, such as Curnonsky, Marcel Rouff, Austin de Croze, and Pampille, defined a new French culinary identity based on appropriating and incorporating the diversity of the regional cuisines. Regional cuisine at the time was, however, quite diverse. Some of the regions of France were newly added to the country, such as Savoie and Nice, while others had been in contention for some time, such as Alsace. In addition, peasant cuisine differed greatly from that of bourgeois and upper-class households. Nevertheless, gastronomic works emphasized that an inherent "Frenchness" made them uniform, a concept put to work in the service of French national identity, even as one witnessed a rising regionalism. I argue that regionalism intersected with French gastronomy at the time and played a defining role in the construction of what is currently referred to as French Cuisine, exemplifying the profoundly political nature of culinary discourse at the time.

ISBN: 9781369747041Subjects--Topical Terms:

3168420
European studies.

Region, Nation and Gastronomy: Regionalism in Gastronomic Texts of the Early 20th Century (1900-1939).
LDR:02159nmm a2200289 4500 001 2161756
005 20181002081322.5
008 190424s2017 ||||||||||||||||| ||eng d
020 $a 9781369747041
035 $a (MiAaPQ)AAI10273932
035 $a (MiAaPQ)minarees:14602
035 $a AAI10273932
040 $a MiAaPQ $c MiAaPQ
100 1 $a Reches, Lauren. $3 3349715
245 1 0 $a Region, Nation and Gastronomy: Regionalism in Gastronomic Texts of the Early 20th Century (1900-1939).
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2017
300 $a 208 p.
500 $a Source: Dissertation Abstracts International, Volume: 78-09(E), Section: A.
500 $a Adviser: Francesca Canade Sautman.
502 $a Thesis (Ph.D.)--City University of New York, 2017.
520 $a France is far from being a uniform culture and yet the food of French provinces is often subsumed into one universally known "French cuisine." While 19th-century haute cuisine ignored regional differences, gastronomes of the early 20th-century, such as Curnonsky, Marcel Rouff, Austin de Croze, and Pampille, defined a new French culinary identity based on appropriating and incorporating the diversity of the regional cuisines. Regional cuisine at the time was, however, quite diverse. Some of the regions of France were newly added to the country, such as Savoie and Nice, while others had been in contention for some time, such as Alsace. In addition, peasant cuisine differed greatly from that of bourgeois and upper-class households. Nevertheless, gastronomic works emphasized that an inherent "Frenchness" made them uniform, a concept put to work in the service of French national identity, even as one witnessed a rising regionalism. I argue that regionalism intersected with French gastronomy at the time and played a defining role in the construction of what is currently referred to as French Cuisine, exemplifying the profoundly political nature of culinary discourse at the time.
590 $a School code: 0046.
650 4 $a European studies. $3 3168420
690 $a 0440
710 2 $a City University of New York. $b French. $3 1273333
773 0 $t Dissertation Abstracts International $g 78-09A(E).
790 $a 0046
791 $a Ph.D.
792 $a 2017
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10273932