Colloques gastronomiques, Rayonnement français
Abstract
Le volume présent a l’intention de présenter une histoire sommaire, en dates, de la gastronomie classique, dont la place centrale est occupée par la gastronomie française, depuis Pierre François de la Varenne jusqu’à nos jours. D’ailleurs, UNESCO a inclus la gastronomie française dans le patrimoine universel. Le repas gastronomique des Français, fait partie du patrimoine mondial. J'ai franchi cette étape avec plaisir et intérêt pour l'art et l'histoire culinaire et, même si je n'ai pas le talent de Păstorel Teodoreanu, je vous invite à cette excitante festin historique, littéraire et gastronomique. Moi-même un cuisinier passionné, aux principes fermes et souvent contre les prétentieux marmitons, avec qui nous avions eu affaire, je sentais que nous devions essayer de rendre aux gens le plaisir de cuisiner. Et je ne pense pas qu'il y ait de meilleure façon que de s'appuyer sur la vie et les œuvres de ceux qui ont amené la cuisine là où elle est aujourd’hui.
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This anthology looks at the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationships that exist between religious eating habits and politics, cultures and social structures. Its chapters consider the rise of food buying and consumerism in the fourteenth century, the Reformation ideology of fasting and its resulting sanctions against sumptuous eating, the gender and racial politics of sacramental food production in colonial America and the struggle to define “enlightened” Lenten dietary restrictions in early modern France. Chapters on the nineteenth century explore the religious implications of wheat growing and bread making among New Zealand's Maori population and the revival of the Agape meal, or love feast, among American brethren in Christ Church. Twentieth-century topics include the metaphysical significance of vegetarianism, the function of diet in Greek Orthodoxy, American Christian weight loss programs and the practice of silent eating rituals among English Benedictine monks. Two introductory chapter detail the key themes tying the rest of the chapters together and survey food's role in developing and disseminating the teachings of Christianity and in providing a tangible experience of faith.
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