Food studies in French History: French meals: Commensality, Synchronisation and Structure

Liselotte Hedegaard

Food studies in French History: French meals: Commensality, Synchronisation and Structure

Liselotte Hedegaard

Department of Sustainability and Planning

Research output: Contribution to conference without publisher/journal › Conference abstract for conference › Research › peer-review

Abstract

The overarching question of this paper is whether it is possible to identify concepts that define a specifically French tradition regarding food. Two themes seem central. The first theme is the relationship between food and place as it emerges in concepts such as authenticity and terroir. The second theme is the "how" food is eaten and can be studied through concepts such as commensality, synchronisation and structure

Original language	English
Publication date	15 Nov 2011
Number of pages	1
Publication status	Published - 15 Nov 2011
Event	Society for French Historical Studies: 58th annual meeting - Los Angeles, United States Duration: 22 Mar 2012 → 24 Mar 2012

Conference

Conference	Society for French Historical Studies
Country/Territory	United States
City	Los Angeles
Period	22/03/2012 → 24/03/2012

AUB Link

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Foodscapes: Places People Policies
Hedegaard, L.
01/04/2010 → 31/03/2013
Project: Research

Cite this

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Food studies in French History: French meals: Commensality, Synchronisation and Structure

Abstract

Conference

AUB Link

Projects

Foodscapes: Places People Policies

Cite this