À la table des élites bordelaises du XVIIIe siècle
Bibliographic Data
| ID | 8879296 |
|---|---|
| Authors | Philippe Meyzie (0000-0002-9532-9321, Institut Universitaire de France, corresponding author) |
| Year | 2003 |
| Volume | 115 |
| Issue | 241 |
| Pages | 69-88 |
| Publication date | 2003-01-01 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Annales du Midi revue archéologique historique et philologique de la France méridionale (JOURNAL) |
| Journal identifiers | ISSN: 0003-4398 • E-ISSN: 2496-7068 |
| Publisher | Privat Editions (PUBLISHER • FR) |
| DOI | 10.3406/anami.2003.2799 |
| OpenAlex | W2002669372 |
| Language | FR |
| Citations received | 1 |
| References cited | 1 |
At the Table of Bordeaux's Elites in the Eighteenth Century. The eighteenth century, veritable golden age for Bordeaux, is a good time for studying the originality of food tastes and table manners of social elites. Close to the sea, open to foreign cultural influences, with a vast hinterland offering gastronomic riches, Bordeaux had much culinary potential. Through refinement, luxury and the search for good taste, food customs appear as a social stake and as a criterion of distinction between nobility and merchant groups. By associating tradition and modernity, the tables of Bordeaux's social elites thus contributed to the emergence of a specific culinary identity
Aesthetics · Ancient history · Art · Ethnology · Geography · Identity (music · Modernity · Nobility · Originality · Political science · Politics · Sociology · Table (database · Taste · Anthropology · Culinary Culture and Tourism · Historical Studies and Socio-cultural Analysis · History · Law
| Unique citing works | 1 |
|---|---|
| Citations per year | 0,5 |
| Citation span | 2024 - 2024 (1) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 1 |