Pralines des Voyageurs
An Iconic Intercultural Food
Bibliographic Data
| ID | 3877451 |
|---|---|
| Authors | Valérie Bouchard (0009-0009-1520-5635), Patrick Charbonneau (0000-0001-7174-0821), Justine De Valicourt |
| Year | 2024 |
| Volume | 11 |
| Issue | 1 |
| Publication date | 2024-01-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Cuizine The Journal of Canadian Food Cultures (JOURNAL) |
| Journal identifiers | ISSN: 1918-5480 • E-ISSN: 1918-5480 |
| Publisher | Consortium Erudit (PUBLISHER • CA) |
| DOI | 10.7202/1112245ar |
| OpenAlex | W4400772368 |
| Language | EN |
| Citations received | 1 |
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 to their frontier use, as the semantic range of the term gradually shifted. We also attempt to reconstruct a contemporary equivalent to the historical recipe
Archaeology · Biology · Frontier · Geography · Indigenous · Metropolitan area · Recipe · Sugar · Culinary Culture and Tourism · Engineering · History · Ecology · Food Science
| Citations per year | 0.5 |
|---|---|
| Citation span | 2024 - 2024 (1) |
| Highly cited | No |