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"Sucre et mets sucrés dans les traités culinaires de la fin du Moyen Âge au début du XXe siècle" (2007)

Abstract : The analysis of culinary treatises makes it possible to follow the evolution of the sweet taste compared to the salty dishes. Sugar was first considered a medicinal ingredient before becoming a foodstuff of gourmet pleasures among Renaissance elites. It will gradually impose itself in the service of dessert, contribute to the emergence of a specialized literature, and place itself at the crossroads of several food professions...
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https://hal.archives-ouvertes.fr/hal-01110514
Contributor : Patrick Rambourg <>
Submitted on : Wednesday, January 28, 2015 - 1:32:49 PM
Last modification on : Tuesday, April 14, 2020 - 12:22:42 PM
Long-term archiving on: : Wednesday, April 29, 2015 - 10:40:30 AM

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  • HAL Id : hal-01110514, version 1

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Patrick Rambourg. "Sucre et mets sucrés dans les traités culinaires de la fin du Moyen Âge au début du XXe siècle" (2007). Le sucre dans la littérature, Jan 2005, Pau, France. pp.173-188. ⟨hal-01110514⟩

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