French Gastronomy and The Magic of Americanism
Bibliographic Data
| ID | 2244540 |
|---|---|
| Authors | Kaitland M Byrd (Virginia Tech, corresponding author) |
| Year | 2019 |
| Volume | 98 |
| Issue | 2 |
| Pages | 1-3 |
| Publication date | 2019-12-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Social Forces (JOURNAL) |
| Journal identifiers | ISSN: 0037-7732 • E-ISSN: 1534-7605 |
| Publisher | Oxford University Press (PUBLISHER • GB) |
| DOI | 10.1093/sf/soz046 |
| OpenAlex | W2945171188 |
| Language | EN |
| Citations received | 5 |
French gastronomy typically calls to mind elite chefs preparing iconic classical French dishes while competing for the next Michelin star or high-status review. This enduring image of French culinary traditions has also long impacted popular culture across the years and even served as a basis for the Academy Award-winning animated film Ratatouille. Although this image is most common in France and global elite restaurants showcasing classically French-trained chefs, it is not as pervasive as it historically was. Although this model is still prevalent among the most elite and award-winning chefs in the field, similar to the narrative provided for children and families in Ratatouille, French gastronomy has not avoided the McDonaldization of cuisine. Fantasia’s examination of French gastronomy highlights how French foodways are a cultural battleground as they attempt to hold strong to the traditions that made the nation’s food scene famous with the emergence of Americanism that has impacted the prevalence of these culinary traditions.
Aesthetics · Archaeology · Art · Elite · Foodways · Gastronomy · Literature · MAGIC (telescope) · Media studies · Narrative · Political science · Politics · Sociology · Tourism · Anthropology · Culinary Culture and Tourism · History · Law
| Citations per year | 0.71 |
|---|---|
| Citation span | 2019 - 2023 (5) |
| Highly cited | No |