{"id":19928,"date":"2023-05-16T00:25:08","date_gmt":"2023-05-16T00:25:08","guid":{"rendered":"https:\/\/www.goodacademic.com\/blog\/questions\/how-and-why-did-french-cuisine-and-french-gastronomic-eating-become-what-they-are-in-the-last-500-years-that-is-from-c-1500-to-the-present\/"},"modified":"2023-05-16T00:25:08","modified_gmt":"2023-05-16T00:25:08","slug":"how-and-why-did-french-cuisine-and-french-gastronomic-eating-become-what-they-are-in-the-last-500-years-that-is-from-c-1500-to-the-present","status":"publish","type":"questions","link":"https:\/\/www.goodacademic.com\/blog\/questions\/how-and-why-did-french-cuisine-and-french-gastronomic-eating-become-what-they-are-in-the-last-500-years-that-is-from-c-1500-to-the-present\/","title":{"rendered":"How and why did French cuisine and French gastronomic eating become what they are in the last 500 years, that is, from c. 1500 to the present?"},"content":{"rendered":"

In c. 1500 AD, French cuisine for both the peasantry and aristocracy was roughly similar to that of English and Italian cuisine; however, French cuisine ultimately became something very different, so that the “Gastronomic Meal of the French” has been classified by UNESCO as being part of the “Intangible Cultural Heritage of Humanity.” How and why did French cuisine and French gastronomic eating become what they are in the last 500 years, that is, from c. 1500 to the present?<\/span><\/p>\n


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I must use the readings from the class as sources for this information. Here are some of the sources that I would like you to use. <\/span><\/div>\n
Flandrin, Jean-Louis, Massimo Montanari, and Albert Sonnenfeld. \u201cMedieval Cooking .\u201d Essay. In <\/span>Food: A Culinary History from Antiquity to the Present<\/span>, 1\u201310. New York: Columbia University Press, 2013. <\/span><\/div>\n

<\/p>\n

Flandrin, Jean-Louis, Massimo Montanari, and Albert Sonnenfeld. \u201cMind Your Manners.\u201d Essay. In <\/span>Food a Culinary History from Antiquity to the Present<\/span>, 329\u201336. New York: Columbia University Press, 1999. <\/span><\/p>\n

Mennell, Stephen. \u201cFrom Renaissance To Revolution: Court and Country Food .\u201d Essay. In <\/span>All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present<\/span>, 67\u2013133. Urbana: University of Illinois Press, 2006. <\/span><\/p>\n

Pilcher, Jeffrey M. \u201cMedieval Spice Trade.\u201d Essay. In <\/span>The Oxford Handbook of Food History<\/span>, 325\u201346. New York: Oxford University Press, 2017. <\/span><\/p>\n

Pinkard, Susan. Essay. In <\/span>A Revolution in Taste: The Rise of French Cuisine, 1650-1800<\/span>, 51\u2013151. Cambridge: Cambridge University Press, 2011. <\/span><\/p>\n

\u201cWhat Is Bistronomy?\u201d What is Bistronomy? Accessed May 15, 2023. https:\/\/hospitalityinsights.ehl.edu\/what-is-bistronomy. <\/span><\/p>\n

I can provide you copies of these sources if you need me to. <\/p>\n

<\/span>
<\/p>\n","protected":false},"excerpt":{"rendered":"

In c. 1500 AD, French cuisine for both the peasantry and aristocracy was roughly similar to that of English and Italian cuisine; however, French cuisine ultimately became something very different, so that the “Gastronomic Meal of the French” has been classified by UNESCO as being part of the “Intangible Cultural Heritage of Humanity.” How and […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":[],"disciplines":[524],"paper_types":[],"tagged":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.goodacademic.com\/blog\/wp-json\/wp\/v2\/questions\/19928"}],"collection":[{"href":"https:\/\/www.goodacademic.com\/blog\/wp-json\/wp\/v2\/questions"}],"about":[{"href":"https:\/\/www.goodacademic.com\/blog\/wp-json\/wp\/v2\/types\/questions"}],"author":[{"embeddable":true,"href":"https:\/\/www.goodacademic.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goodacademic.com\/blog\/wp-json\/wp\/v2\/comments?post=19928"}],"version-history":[{"count":0,"href":"https:\/\/www.goodacademic.com\/blog\/wp-json\/wp\/v2\/questions\/19928\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.goodacademic.com\/blog\/wp-json\/wp\/v2\/media?parent=19928"}],"wp:term":[{"taxonomy":"disciplines","embeddable":true,"href":"https:\/\/www.goodacademic.com\/blog\/wp-json\/wp\/v2\/disciplines?post=19928"},{"taxonomy":"paper_types","embeddable":true,"href":"https:\/\/www.goodacademic.com\/blog\/wp-json\/wp\/v2\/paper_types?post=19928"},{"taxonomy":"tagged","embeddable":true,"href":"https:\/\/www.goodacademic.com\/blog\/wp-json\/wp\/v2\/tagged?post=19928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}