Tasting French Terroir: The History of an IdeaUniv of California Press, 2015 - 229 pagina's This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroir’s evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation. |
Inhoudsopgave
Rabelaiss Table and the Poets of the Pléiade | 13 |
Terroirs Expulsion | 73 |
and the Case of Class | 114 |
Paris and the Provinces | 133 |
Wine offerings in Paris in the 1760s | 139 |
Gassicourts carte gastronomique of France | 151 |
Notes | 165 |
Bibliography | 187 |
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Académie française according aesthetic agricultural ambivalence authors Bacchus Bernier Bever Blache Bodin Broekhuisen Burgundy Champagne chapter climatic determinism concept context cookbooks COURTSIDE PURITY create cuisine culinary culture Curnonsky depiction Descartes discourse diversity drink earth edited eighteenth environmental determinism Epicurean example explains flavors France France's François François Bernier French language garden Gargantua Gastronomie Geographical Connoisseurship Georgics Gohory Gourmont goût de terroir GREEN EVOLUTION Grimod human identity influence Invention of Geographical Jean land literary literature livre Louis Lucretius Massialot Méré metaphor modern Montaigne Montesquieu National Constituent Assembly nature Normalization of Terroir NOTES TO PAGES Olivier de Serres origin Paris Paulmier physical Pierre plants Pléiade poets produce provinces qualities Rabelais readers regional Renaissance Reynière roir Ronsard Rousseau Saint-Évremond seventeenth century siècle smells social sociétés soil specific taste TERROIR AND NATION Théâtre theories tion Translated University Press Versailles Vidal vines Virgil Voltaire wine writing