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Tasting French terroir : the history of an idea / Thomas Parker.

By: Series: California studies in food and culture ; 54.Publisher: Oakland, California : University of California Press, [2015]Copyright date: ©2015Description: xii, 229 pages : illustrations ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780520277502 (cloth : alk. paper)
  • 0520277503 (cloth : alk. paper)
  • 9780520277519 (pbk. : alk. paper)
  • 0520277511 (pbk. : alk. paper)
Subject(s): DDC classification:
  • 634.80944 23
LOC classification:
  • SB387.8.F8 P36 2015
Contents:
Introduction : terroir and the culinary roots of French identity -- Rabelais' table and the poets of the PleÌiade : from culinary universalism to literary regionalism -- The plantification of people -- Courtside purity and the AcadeÌmie francÌaise's attack on the earth -- France's green evolution : from provincial fields to perfect gardens and terroir's expulsion from Versailles -- Saint-EÌvremond and the invention of geographical connoisseurship -- Terroir and nation building : the story of Boulainvilliers, du Bos, and the case of class -- The normalization of terroir : Paris and the provinces -- Conclusion : terroir and nation: from geographic identity to psychogeography.
Summary: "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 evolved 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 a privileged insight into how gastronomic mores were linked to aesthetics in language, gardens, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation"--Provided by publisher.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Book Book NMC Library Stacks SB387.8 .F8 P36 2015 (Browse shelf(Opens below)) 1 Available 33039001393825

Includes bibliographical references and index.

Introduction : terroir and the culinary roots of French identity -- Rabelais' table and the poets of the PleÌiade : from culinary universalism to literary regionalism -- The plantification of people -- Courtside purity and the AcadeÌmie francÌaise's attack on the earth -- France's green evolution : from provincial fields to perfect gardens and terroir's expulsion from Versailles -- Saint-EÌvremond and the invention of geographical connoisseurship -- Terroir and nation building : the story of Boulainvilliers, du Bos, and the case of class -- The normalization of terroir : Paris and the provinces -- Conclusion : terroir and nation: from geographic identity to psychogeography.

"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 evolved 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 a privileged insight into how gastronomic mores were linked to aesthetics in language, gardens, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation"--Provided by publisher.

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