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- Title
FRENCH CUISINE AND EMBOURGEOISEMENT IN THE NINETEENTH CENTURY.
- Authors
Santich, Barbara
- Abstract
The article examines the evolution of French cuisine in the nineteenth century, focusing on the concept of embourgeoisement, wherein culinary practices shifted from the aristocratic elite to the bourgeois middle class. It discusses the emergence of cuisine bourgeoise as a compromise between refined aristocratic cuisine and more affordable options, as reflected in popular cookbooks like La Cuisinière Bourgeoise and Viard's Le Cuisinier Impérial.
- Subjects
FRENCH cooking; NINETEENTH century; COOKBOOKS; CONSCIOUSNESS raising; FRENCH people; FORTUNE
- Publication
Petits Propos Culinaires, 2023, Issue 126, p88
- ISSN
0142-7857
- Publication type
Article
- DOI
10.1558/ppc.27717