Date of Award
6-2015
Document Type
Union College Only
Degree Name
Bachelor of Arts
Department
French and Francophone Studies
First Advisor
Charles Batson
Language
French
Keywords
french, history, culinary, cuisine, different
Abstract
The French are known as culinary giants. Their culinary prowess goes hand in hand with their identity and this paper tries to examine the different aspects of this intimate relation between the French gastronomy and identity. It looks at the history of France through the long and rich history and evolution of French cuisine in order to try and define what makes French cuisine “French." In so doing, we learn much about French history and culture and how the evolution of the French gastronomy and alimentary practices influenced and were influenced by the different events in French history. It then goes on to examine of few modern day culinary practices in an attempt to understand why even though the French food itself has constantly been - and still is - changing, its “Frenchness” remains a constant.
Recommended Citation
Rambharose, Oema, "Les Français sont ce qu’ils mangent et comment ils le mangent : l’histoire et l’évolution de la cuisine française." (2015). Honors Theses. 380.
https://digitalworks.union.edu/theses/380