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

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dc.contributor.authorTrewin, Meaghan
dc.contributor.supervisorBeam, Sara
dc.date.accessioned2011-09-02T18:13:20Z
dc.date.available2011-09-02T18:13:20Z
dc.date.copyright2011en_US
dc.date.issued2011-09-02
dc.degree.departmentDept. of Historyen_US
dc.degree.levelMaster of Arts M.A.en_US
dc.description.abstractThis 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.description.scholarlevelGraduateen_US
dc.identifier.urihttp://hdl.handle.net/1828/3549
dc.languageEnglisheng
dc.language.isoenen_US
dc.rights.tempAvailable to the World Wide Weben_US
dc.subjectFranceen_US
dc.subjectEnlightenmenten_US
dc.subjectEighteenth centuryen_US
dc.subjectCuisineen_US
dc.subjectCultureen_US
dc.subjectDieten_US
dc.subjectHealthen_US
dc.subjectIdentityen_US
dc.titleCuisine, customs and character: culinary tradition and innovation in eighteenth century France.en_US
dc.typeThesisen_US

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