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Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
In the late 19th century, cooking schools such as Le Cordon Bleu and magazines such as La Cuisinière Cordon Bleu and Le Pot-au-Feu, emerged in Paris to teach cooking technique to bourgeois women. Pellaprat's La Cuisine de tous les jours (1914) and Le Livre de cuisine de Madame Saint-Ange (1927) come from those cooking schools. [1]
During the 19th century, chocolate in French society was considered simultaneously a health food and being potentially dangerous. [6] During the second half of the 19th century, France was the second largest consumer of chocolate behind only Spain.
Food and History was created by a network of academic researchers and students, with the help of the French Ministry for National Education and the University of Tours.The journal is sustained by the French National Center for Scientific Research (CNRS) [4] and is cited by the European Science Foundation in its European Reference Index for the Humanities ().
This historic cookbook offers a glimpse into early 19th-century White House dining, and includes the favorite recipes of U.S. presidents like Abraham Lincoln and Grover Cleveland.
A map of France in 1843 under the July Monarchy. By the French Revolution, the Kingdom of France had expanded to nearly the modern territorial limits. The 19th century would complete the process by the annexation of the Duchy of Savoy and the County of Nice (first during the First Empire, and then definitively in 1860) and some small papal (like Avignon) and foreign possessions.
As in other matters of taste and fashion, France took over from Italy as the leader of Europe, and by the 18th century the French style was diffused across the rest of Europe, and those who could afford them hired French chefs. [3] Over the course of the 19th century, service à la française was replaced by service à la russe in grand dining ...
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