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• 31 jan 2014

  Tours

  Call for papers - History

  The French culinary model: dissemination, adaptation, transformation and opposition worldwide (17th - 21st centuries)

  In discussing the history of food, to evoke the prestige, reputation and influence that French cuisine has enjoyed for centuries is to state the obvious. However, the ways in which the French culinary model has spread, and the price paid in terms of profound adaptation and transformation, have not been the subject of a comprehensive study. As one author, writing on early modern Europe, put it, "The extent of the influence of French cuisine on the rest of Europe is […] a future area of research, the complex workings of which have yet to be analysed in depth". While isolated, local studies are of course available, the time has come to take a fresh look at the question and construct a global and synthesised picture. This is the aim of the conference.

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