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"Manger gras. Lard, saindoux, beurre et huile dans les traités de cuisine du Moyen Âge au XXe siècle" (2009)

Abstract : Through cookbooks, this article shows the evolution of fats in culinary practices and taste choices, from the Middle Ages to the twentieth century. We see, in particular, the rise of butter that will become the fat of reference of French cuisine until its decline in the years 1980-1990 in favor of olive oil, and at a time when the dietetic speech advocates food lightness for the well-being of the body ...
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Contributor : Patrick Rambourg <>
Submitted on : Thursday, April 2, 2015 - 4:55:07 PM
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  • HAL Id : hal-01138799, version 1

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Patrick Rambourg. "Manger gras. Lard, saindoux, beurre et huile dans les traités de cuisine du Moyen Âge au XXe siècle" (2009). Représentations de l'obésité : le gros et le gras, May 2006, Paris, France. pp.75-91. ⟨hal-01138799⟩

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