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A Table: A Political History of French Cuisine

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dc.contributor.author Morgado, Hagia
dc.date.accessioned 2016-05-17T20:10:18Z
dc.date.available 2016-05-17T20:10:18Z
dc.date.issued 2016-05
dc.identifier.uri http://jewlscholar.mtsu.edu/handle/mtsu/4921
dc.description.abstract The aim of this thesis is to discuss the ongoing evolution of French cuisine from the seventeenth to the twenty-first century, which often parallels with events in France's political history. Each chapter analyzes the cuisine's digressions to its advancements. The first chapter explores how Franr;ois Pierre La Varenne defines French cuisine and began to popularize the term, "haute cuisine," the importance of guilds, and the unequal distribution of food between classes as France catapulted into a revolution. The second chapter discusses the major events of the subsequent two centuries and the contributions of two iconic chefs and codifiers, Marie-Antoine Careme and Georges Auguste Escoffier, as well as the impact of the World Wars on culinary traditions. Finally, the third chapter concentrates on health and dietary issues, partly due to "malbouffe," the integration of fast food eateries in France, and how "McDonaldization" affects France. Concluding remarks include an analysis of future trends and possible solutions that may reverse negative trends. en_US
dc.publisher University Honors College, Middle Tennessee State University en_US
dc.subject French cuisine en_US
dc.subject La Varenne en_US
dc.subject Escoffier en_US
dc.subject Careme en_US
dc.subject World War I en_US
dc.subject World War II en_US
dc.subject McDonaldization en_US
dc.subject French Revolution en_US
dc.subject Haute cuisine en_US
dc.subject France en_US
dc.title A Table: A Political History of French Cuisine en_US
dc.type Thesis en_US


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