À la table des élites bordelaises du XVIIIe siècle

Abstract : The eighteenth century, veritable golden age for Bordeaux, is a good time for studying the originality of food tastes and table manners of social elites. Close to the sea, open to foreign cultural influences, with a vast hinterland offering gastronomic riches, Bordeaux had much culinary potential. Through refinement, luxury and the search for good taste, food customs appear as a social stake and as a criterion of distinction between nobility and merchant groups. By associating tradition and modernity, the tables of Bordeaux's social elites thus contributed to the emergence of a specific culinary identity.
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Submitted on : Tuesday, August 6, 2019 - 4:41:09 PM
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Philippe Meyzie. À la table des élites bordelaises du XVIIIe siècle. Annales du Midi, Editions Privat, 2003, 115 (241), pp.69-88. ⟨10.3406/anami.2003.2799⟩. ⟨hal-02264312⟩

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