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"L'abbaye de Saint-Amand de Rouen (1551-1552) : de la différenciation sociale des consommateurs, au travers des aliments, à la pratique culinaire" (2006)

Abstract : The accounting of mouth of the abbey of Saint-Amand of Rouen, covering the last months of 1551 and the year 1552, makes it possible to approach the categories of consumers and the food and culinary practices of a big Benedictine establishment. The study of foodstuffs listed in the accounts shows a social differentiation of the guests, where the food choice is related to the status of the eater. We also see taste preferences and culinary practices that fit into the taste and cookbooks of the Renaissance ...
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https://hal.archives-ouvertes.fr/hal-01081549
Contributor : Patrick Rambourg <>
Submitted on : Friday, November 14, 2014 - 4:17:55 PM
Last modification on : Tuesday, April 14, 2020 - 12:22:41 PM
Long-term archiving on: : Friday, April 14, 2017 - 3:47:01 PM

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  • HAL Id : hal-01081549, version 1

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Patrick Rambourg. "L'abbaye de Saint-Amand de Rouen (1551-1552) : de la différenciation sociale des consommateurs, au travers des aliments, à la pratique culinaire" (2006). Production alimentaire et lieux de consommation dans les établissements religieux au Moyen Âge et à l'époque Moderne, Oct 2003, Lille, France. pp.217-229. ⟨hal-01081549⟩

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