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The Culinary Heritage of Bretons of France: Traditions and Symbols
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The Culinary Heritage of Bretons of France: Traditions and Symbols
Annotation
PII
S0869-54150000402-5-1
Publication type
Article
Status
Published
Authors
Margarita Lubart 
Edition
Issue 2
Pages
149-167
Abstract
The article discusses three elements that have in a way become the fame of Breton cuisine. Known for long among the population of Brittany, they rest on traditional cooking technologies which generated in their own turn particular utensils, recipes, and customs. Pancakes, cider, and butter had been for ages both everyday and holiday, as well as both ritual and symbolic, food. With the weakening of “traditional” cuisine and coming of the fashion for bourgeois cuisine, they gained the status of the less “prestigious” for some decades; however, in the 1960s, following the reemergence of interest in Breton culture, the situation started changing. Presently, the number of new dishes including the elements of the “triad” has been rising, while the use of pancakes and cider is increasing in the food serving industry.
Keywords
Breton cuisine, modern culinary, evolution of culinary traditions, traditional food products, everyday and holiday food, customs, pancakes, cider, butter
Date of publication
01.03.2013
Number of purchasers
1
Views
461
Readers community rating
0.0 (0 votes)
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References



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