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"L'émergence et l'affirmation d'une cuisine de l'Anjou : du contexte alimentaire aux spécialités culinaires" (2013)

Abstract : Unlike other French regions, Anjou has not really developed a great gastronomic reputation, and is much better known for its wine than for its cuisine. It seems indeed to have been ignored, and remained for a long time almost absent from the texts. Beginning with the end of the Middle Ages, this article shows, from the food context to the culinary specialties, the difficult emergence of an Anjou cuisine, which officially only appeared at the beginning of the 20th century.
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https://hal.archives-ouvertes.fr/hal-01081561
Contributor : Patrick Rambourg <>
Submitted on : Friday, November 14, 2014 - 4:12:49 PM
Last modification on : Tuesday, April 14, 2020 - 12:22:40 PM
Long-term archiving on: : Friday, April 14, 2017 - 2:20:49 PM

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  • HAL Id : hal-01081561, version 1

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Patrick Rambourg. "L'émergence et l'affirmation d'une cuisine de l'Anjou : du contexte alimentaire aux spécialités culinaires" (2013). Archives d'Anjou : mélanges d'histoire et d'archéologie angevines, Association des amis des Archives d'Anjou 2013, L'Anjou à table !, pp.99-105. ⟨hal-01081561⟩

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