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French Gastronomy and Cultural Identity II: Histoire et Identite

Session 6 - Sunday 9:45-11:15am
Ching Hall 254
Presiding Officer: 
France Lemoine
Session Chair (if other than PO): 
Vera Klekovkina
  1. Saint-Honoré to Tarte Tatin: Dessert in the Construction of French Cultural Identity. Maryann Tebben, Bard College at Simon's Rock

    The dessert course comes late to French gastronomy, but it carries a heavy cultural load. This paper seeks to investigate the naming of iconic French desserts and to explore the cultural construction inherent in the creation and dissemination of their histories and myths.

  2. Tell Me How You Eat and I’ll Tell You Who You Are. Laurie Mouret, Bordeaux 3 Michel de Montaigne

    I came to realize that gastronomy was part of my cultural identity only by going abroad. I will explain how I came to understand this through personal observations on the different attitudes toward food I encountered, especially in the United States.

  3. Des temps qui changent: du steak-frites au couscous. Michele Chossat, Seton Hill University

    Du steak-frites au couscous en passant par le halal, les traditions culinaires françaises changent, témoignant des évolutions culturelles et identitaires de la nation.

  4. France and the Invention of Modern Cuisine. Jean-Claude Carron, University of California, Los Angeles

    This paper will address the circumstances under which the birth of modern gastronomy happened in France in mid-seventeenth century.

Session Type: 
Standing Session
Session Status: 
Closed