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"L'appellation "à la provençale" dans les traités culinaires français du XVIIe au XXe siècle" (2004)

Abstract : The appellation "à la provençale" means primers directly derived from or inspired by Provence, dominated by olive oil, garlic and tomato. These ingredients, however, have not always characterized the cuisine of southern France. This article shows how the appellation "à la provençale" has contributed to the historical construction of a culinary identity of Provence.
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https://hal.archives-ouvertes.fr/hal-01068786
Contributor : Patrick Rambourg <>
Submitted on : Monday, October 20, 2014 - 5:52:20 PM
Last modification on : Tuesday, April 14, 2020 - 12:22:39 PM
Long-term archiving on: : Wednesday, January 21, 2015 - 11:21:22 AM

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  • HAL Id : hal-01068786, version 2

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Patrick Rambourg. "L'appellation "à la provençale" dans les traités culinaires français du XVIIe au XXe siècle" (2004). Provence Historique, Fédération historique de Provence — FHP, 2004, tome LIV (fascicule 218, octobre-décembre), pp.473-483. ⟨hal-01068786v2⟩

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