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Region, Nation And Gastronomy: Regionalism In Gastronomic Texts Of The Early 20th Century (1900-1939), Lauren Reches

Dissertations, Theses, and Capstone Projects

France is far from being a uniform culture and yet the food of French provinces is often subsumed into one universally known “French cuisine.” While 19^th-century haute cuisine ignored regional differences, gastronomes of the early 20^th-century, such as Curnonsky, Marcel Rouff, Austin de Croze, and Pampille, defined a new French culinary identity based on appropriating and incorporating the diversity of the regional cuisines. Regional cuisine at the time was, however, quite diverse. Some of the regions of France were newly added to the country, such as Savoie and Nice, while others had been in contention for …