French Cuisine and Embourgeoisement in the Nineteenth Century

Authors

  • Barbara Santich University of Adelaide Author

DOI:

https://doi.org/10.1558/ppc.27717

Keywords:

19th-century, French cuisine, class, embourgeoisement, culinary fashions, cookbooks, publishing history, culinary revivals, social history

Abstract

Analyses the trend in French cuisine of the seventeenth and eighteenth centuries for the gradual progress of embourgeoisement or bourgeoisification, the adoption by a prosperous (and prospering) middle class of the culinary practices of the élite using the acceptance into mainstream French cuisine of traditional Provençal dishes – brandade, bourride and bouillabaisse – illustrate this process.

Author Biography

  • Barbara Santich, University of Adelaide

    Barbara Santich in Professor Emeritus in the Department of History at the University of Adelaide. Her first book was The Original Mediterranean Cuisine (1995, Prospect Books) and she has since written much on Australian food history. Her next offering, on Provence in the eighteenth century, is soon to be published by Bloomsbury Academic.

References

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Published

2023-08-01

Issue

PPC 126 (2023)

Section

Articles

How to Cite

French Cuisine and Embourgeoisement in the Nineteenth Century. (2023). Petits Propos Culinaires, 88-93. https://doi.org/10.1558/ppc.27717