The Centre for Cultural History of Contemporary Societies, University of Versailles Saint-Quentin-en-Yvelines, in partnership with the Society of French and ethnology at the 250th anniversary of the birth of Brillat-Savarin, an international symposium titled "Cuisine and French cultural identity. discourses and representations (XIX-XXI centuries)". This symposium was held on 17 and 18 March 2005 in Paris. The relationship between gastronomy and France seems obvious. Shortly after the "invention of the restaurant in Paris at the end of the ancien regime, they are French, the Grimod Reyniere, Antonin Lent, Brillat-Savarin, ..., who founded the food in developing a speech entirely again the pleasures of the table. During the nineteenth century, many French chefs, including those exercising their talent abroad, codify a "haute cuisine International. French gastronomy is shown both able to recreate in the "nationalizing" the regional cuisines, and assimilate many products and processes from foreign cuisines. The texts which affirm its indisputable superiority and its national character will then cease to grow, while abroad are modeled through the consideration of its cuisine and its etiquette, representations of France and French. 
However, the notion of cultural identity should not be regarded as an instrument but as an object of the study proposed here. If feeding practices are diversifying widely depending on geography or cultures and can help forge a given population a sense of belonging, it is unthinkable to adopt an essentialist definition of the French cultural identity. Quite the contrary, we must ask ourselves about the details and chronology of its construction, for example, for the period between the wars, by analyzing the speech gourmet accents Curnonsky a nationalist or a Leo Daudet. We know, on the other hand, the gourmet discourse evolves with technological changes, economic, aesthetic, social, but political: colonization, migration, international relations, the consequences wars and the "globalization" greatly influence him.
However, the notion of cultural identity should not be regarded as an instrument but as an object of the study proposed here. If feeding practices are diversifying widely depending on geography or cultures and can help forge a given population a sense of belonging, it is unthinkable to adopt an essentialist definition of the French cultural identity. Quite the contrary, we must ask ourselves about the details and chronology of its construction, for example, for the period between the wars, by analyzing the speech gourmet accents Curnonsky a nationalist or a Leo Daudet. We know, on the other hand, the gourmet discourse evolves with technological changes, economic, aesthetic, social, but political: colonization, migration, international relations, the consequences wars and the "globalization" greatly influence him. 
What French cultural identity, discourse and representations gourmet, they draw the last two centuries? be distancing himself clearly from the conceptions involved in the founding texts and standards of the early nineteenth century?
Can we call breaking changes in recent decades are characterized by both a revival of "local cuisine", sometimes marked by a decline in regional identity, and an increasing diversification of sources and inspirations of "haute cuisine" that weakens the international position of French cuisine?
The symposium was divided into the following two areas: *
French gastronomy defined and represented in France, particularly in relation to regional and foreign cuisines.
* French gastronomy and view represented abroad.
(Calenda sources) 
0 comments:
Post a Comment