Terroir and Cultural patrimony: reflections on regional cuisines in Aquitaine
Today the South West of France is widely renown for its cuisine and gastronomy. This presentation aims at exploring the different ingredients which contribute to the making of the concept of Regional Cuisine. It is based on field work undertaken in Aquitaine: it involved visits to families includin...
Shranjeno v:
| izdano v: | URI:https://journals.openedition.org/aof, |
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| Glavni avtor: | |
| Format: | Article ou chapitre numérique |
| Jezik: | Anglais |
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Anthropology of food
2001
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| Online dostop: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| Izvleček: | Today the South West of France is widely renown for its cuisine and gastronomy. This presentation aims at exploring the different ingredients which contribute to the making of the concept of Regional Cuisine. It is based on field work undertaken in Aquitaine: it involved visits to families including 2 and even 3 generations in different areas, with interviews of individuals, observation, discussions. And also interviews with producers of food-products a well as persons in charge of their pro... |
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