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Histoire et identités alimentaires en Europe
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AnthropologyGeneral World History
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ISBN10: 2012356532
ISBN13: 9782012356535
Publisher: Hachette Litteratures
Published: Dec 2 2002
Pages: 284
Weight: 0.70
Height: 0.60 Width: 5.32 Depth: 8.47
Language: French
ISBN13: 9782012356535
Publisher: Hachette Litteratures
Published: Dec 2 2002
Pages: 284
Weight: 0.70
Height: 0.60 Width: 5.32 Depth: 8.47
Language: French
Histoire et identités alimentaires en Europe sous la direction de Martin Bruegel et Bruno Laurioux
Dis-moi ce que tu manges, je te dirai ce que tu es: la nourriture participe activement à la construction des identités religieuses, sociales, régionales ou nationales. Les pratiques culinaires se rencontrent, se confrontent et parfois s'affrontent.Ce livre explore sur le long terme et dans toute l'Europe les identités qui se constituent, changent et se défont: comment le pudding devient-il anglais ? Pourquoi la France fabrique-t-elle des produits du terroir ? Quand la Belgique invente-t-elle une cuisine nationale ? Pourquoi Gaulois et Romains ne mangent-ils pas la même chose ? Pourquoi les Danois font-ils du porc un emblème patriotique ? Pourquoi musulmans et juifs refusent-ils de consommer ce même porc ? Autant de questions auxquelles les historiens de l'alimentation répondent en explorant les manuscrits culinaires du Moyen Age, les résultats de fouilles archéologiques ou en renouvelant la lecture des recettes de cuisine.
Cette approche nouvelle de l'alimentation excite les papilles et donne à la mondialisation actuelle des repas une autre saveur. Martin Bruegel, chargé de recherches à l'Institut National de la Recherche Agronomique, est spécialiste de la consommation alimentaire au XIXe siècle.
Bruno Laurioux, maître de conférences à l'université de Paris-I, est spécialiste de la cuisine et de l'alimentation médiévales.
Ce livre est issu du colloque organisé à Strasbourg en 2001 par l'Institut Européen d'Histoire de l'Alimentation.
Cette approche nouvelle de l'alimentation excite les papilles et donne à la mondialisation actuelle des repas une autre saveur. Martin Bruegel, chargé de recherches à l'Institut National de la Recherche Agronomique, est spécialiste de la consommation alimentaire au XIXe siècle.
Bruno Laurioux, maître de conférences à l'université de Paris-I, est spécialiste de la cuisine et de l'alimentation médiévales.
Ce livre est issu du colloque organisé à Strasbourg en 2001 par l'Institut Européen d'Histoire de l'Alimentation.
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