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"Steak en sauce : ou comment les sauces françaises contribuèrent au succès du steak anglais (18e-20 siècle)" (2004)

Abstract : The success of steak in France cannot be understood without the contribution of sauces. Simple and easy to prepare, usually accompanied by elaborate sauces, the steak is made from two culinary cultures: the english, first, by the origin of the dish, by the choice and the quality of the piece of beef on which the meat slice is taken; the french, second, by the contribution of sauces (béarnaise, wine merchant, etc.), of which I propose to analyze the most striking, those which contributed to the success of the steak in France, from the 18th to the 20th century.
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https://hal.archives-ouvertes.fr/hal-02911081
Contributor : Patrick Rambourg <>
Submitted on : Monday, August 3, 2020 - 6:55:25 PM
Last modification on : Thursday, August 6, 2020 - 3:56:59 AM
Long-term archiving on: : Monday, November 30, 2020 - 1:49:57 PM

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  • HAL Id : hal-02911081, version 1

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Patrick Rambourg. "Steak en sauce : ou comment les sauces françaises contribuèrent au succès du steak anglais (18e-20 siècle)" (2004). Papilles (culture et patrimoine gourmands), Association des bibliothèques gourmandes, 2004, pp.29-43. ⟨hal-02911081⟩

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