Cuisine, customs and character: culinary tradition and innovation in eighteenth century France.

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dc.contributor.author Trewin, Meaghan
dc.date.accessioned 2011-09-02T18:13:20Z
dc.date.available 2011-09-02T18:13:20Z
dc.date.copyright 2011 en_US
dc.date.issued 2011-09-02
dc.identifier.uri http://hdl.handle.net/1828/3549
dc.description.abstract This thesis explores elite culinary culture over the course of the French Enlightenment. The eighteenth century was a time of great culinary innovation during which the basic structure and import of mealtimes diverged dramatically from the long-standing traditions of the royal court. The culinary elite of the French Enlightenment (located mainly in Paris and Versailles) were deeply facinated by the evolving issues of cuisine, taste, and diet, as well as how these issues related to central cultural, political and educational institutions. Culinary innovations had widespread impact on many varied aspects of daily life, such as: expressions of social standing, developments in health science, and situating one's personal moral compass. The following work discusses the connection between food and each of these issues, ultimately asking what it meant for the eighteenth century French culinary elite to eat, and what effect their choice of food had on their identities. en_US
dc.language English eng
dc.language.iso en en_US
dc.subject France en_US
dc.subject Enlightenment en_US
dc.subject Eighteenth century en_US
dc.subject Cuisine en_US
dc.subject Culture en_US
dc.subject Diet en_US
dc.subject Health en_US
dc.subject Identity en_US
dc.title Cuisine, customs and character: culinary tradition and innovation in eighteenth century France. en_US
dc.type Thesis en_US
dc.contributor.supervisor Beam, Sara
dc.degree.department Dept. of History en_US
dc.degree.level Master of Arts M.A. en_US
dc.rights.temp Available to the World Wide Web en_US
dc.description.scholarlevel Graduate en_US

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