Patrick Charbonneau
Biographic Data
| ID | 1394463 |
|---|---|
| NAME | Patrick Charbonneau |
| GIVEN NAMES | Patrick |
| FAMILY NAME | Charbonneau |
| SIGNATURE | CHARBONNEAU P |
| AFFILIATIONS | Université de Lille |
| ORCID | 0000-0001-7174-0821 |
| VERIFIED | Yes |
| TOTAL WORKS | 5 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 5 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1989 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 0 |
Sucre à la crème
Although the emergence of sucre à la crème left little paper trail, various lines of evidence point toward a late 18th -early 19th century origin in rural French-speaking communities of the St. Lawrence River Valley. Successful preparation of the confection relied on a mastery of sugar crystallization, which was common among contemporary maple sugar makers, but few others. Such humble beginnings have colored perceptions of the sweet ever since. E…
Pralines des Voyageurs
Pralines are well-known French and New Orleans delicacies synonymous with both high-calorie count and refinement. In the 18th and early 19th centuries, the confection also had a rougher edge. After substituting almonds and refined sugar by indigenous ingredients—corn and maple sugar—it became an iconic travel food for explorers and traders of the North American continent. This article traces the spread of pralines from their metropolitan origin t…
From Panocha to Fudge
Although the origins of the popular candy called fudge have been traced to American industrial processed foods of the 1880s, an early version known as panochita de leche was made in eighteenth-century Mexico using only rustic brown sugar and milk. The authors of this article combined the methodologies of physical chemistry and food history to examine the development of this dish using the science of sugar refining as well as manuscript and publis…
Recreating Colonial Mexican Fudge
The kitchen laboratory has not yet replaced field work and the written archive as sites for Food Studies research, but recreating historical recipes has gained growing recognition for its value in understanding the materiality and taste of foods from the past. Already in the early twentieth century, the Vassar College historian Lucy Maynard Salmon brought cookbooks and kitchen utensils into her seminars—to sneers from her male colleagues. Barbara…
Portrait de femme en céleste dragon
Les récits et romans de Marlen Haushofer cachent sous la banalité apparente d’une réalité quotidienne un univers d’une saisissante complexité, qui plonge dans l’obscurité du mythe et de l’inconscient. Hantée par la solitude, le sentiment d’une faute, le déchirement tragique, le besoin de connaissance et d’amour, la psyché de la femme reflète des images composant un fantastique bestiaire onirique où se côtoient le coq et la hyène, l’abeille et la …
No prominent works on this page.
Portrait de femme en céleste dragon
Les récits et romans de Marlen Haushofer cachent sous la banalité apparente d’une réalité quotidienne un univers d’une saisissante complexité, qui plonge dans l’obscurité du mythe et de l’inconscient. Hantée par la solitude, le sentiment d’une faute, le déchirement tragique, le besoin de connaissance et d’amour, la psyché de la femme reflète des images composant un fantastique bestiaire onirique où se côtoient le coq et la hyène, l’abeille et la …
From Panocha to Fudge
Although the origins of the popular candy called fudge have been traced to American industrial processed foods of the 1880s, an early version known as panochita de leche was made in eighteenth-century Mexico using only rustic brown sugar and milk. The authors of this article combined the methodologies of physical chemistry and food history to examine the development of this dish using the science of sugar refining as well as manuscript and publis…
Recreating Colonial Mexican Fudge
The kitchen laboratory has not yet replaced field work and the written archive as sites for Food Studies research, but recreating historical recipes has gained growing recognition for its value in understanding the materiality and taste of foods from the past. Already in the early twentieth century, the Vassar College historian Lucy Maynard Salmon brought cookbooks and kitchen utensils into her seminars—to sneers from her male colleagues. Barbara…
Sucre à la crème
Although the emergence of sucre à la crème left little paper trail, various lines of evidence point toward a late 18th -early 19th century origin in rural French-speaking communities of the St. Lawrence River Valley. Successful preparation of the confection relied on a mastery of sugar crystallization, which was common among contemporary maple sugar makers, but few others. Such humble beginnings have colored perceptions of the sweet ever since. E…
Pralines des Voyageurs
Pralines are well-known French and New Orleans delicacies synonymous with both high-calorie count and refinement. In the 18th and early 19th centuries, the confection also had a rougher edge. After substituting almonds and refined sugar by indigenous ingredients—corn and maple sugar—it became an iconic travel food for explorers and traders of the North American continent. This article traces the spread of pralines from their metropolitan origin t…
Art history (3 works) · Culinary Culture and Tourism (3 works) · Art (2 works) · Food Science (2 works) · History (2 works) · Sugar (2 works) · Archaeology (1 work) · Biology (1 work) · Chemistry (1 work) · Computer Science (1 work)