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Full-Text Articles in Cultural History
Region, Nation And Gastronomy: Regionalism In Gastronomic Texts Of The Early 20th Century (1900-1939), Lauren Reches
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 19th-century haute cuisine ignored regional differences, gastronomes of the early 20th-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 …
Inventing Saladin: The Role Of The Saladin Legend In European Culture And Identity, Brian C. David
Inventing Saladin: The Role Of The Saladin Legend In European Culture And Identity, Brian C. David
Masters Theses, 2010-2019
This thesis seeks to uncover and understand the strange historical journey of the Muslim Sultan Yusuf ibn Ayyub, known to the West as Saladin. The historic Saladin was a ruler famous for his successful campaigns against the Crusader Kingdom of Jerusalem, his victory at the Battle of Hattin, and his holding action against the Third Crusade. Upon Saladin’s death in 1193, he became the subject of numerous legends, most of which describe him as a merciful, chivalric, and ideal leader of men. The epitome of what a thirteenth century European noble was supposed to be. This thesis seek to explain …