Culinary representations in nineteenth-century French literature: Markers of social stratification

dc.contributor.author	Silveira, I.
dc.date.accessioned	2022-02-24T06:07:55Z
dc.date.available	2022-02-24T06:07:55Z
dc.date.issued	2021
dc.identifier.citation	Kruti. 3(2); 2021; 25-32.	en_US
dc.identifier.uri	https://carmelcollegegoa.org/wp-content/uploads/2021/07/Kruti_July_2021.pdf
dc.identifier.uri	http://irgu.unigoa.ac.in/drs/handle/unigoa/6712
dc.description.abstract	This paper examines the trope of food in select French literary works. France is known for its rich culinary tradition, having evolved over centuries of royal buffets. Historical forces of the eighteenth and nineteenth centuries added a different aroma and brought the bourgeois table into centre stage. As French people moved up (and at times down) the social ladder, all they ate (and did not eat) became laden with significance. This paper looks at culinary and table habits as depicted in French literary works to bring out the full flavour of the symbolism behind the oft-ignored mundane evocations of a mere meal.	en_US
dc.publisher	Carmel College of Arts, Science & Commerce for Women, Goa	en_US
dc.subject	French	en_US
dc.title	Culinary representations in nineteenth-century French literature: Markers of social stratification	en_US
dc.type	Journal article	en_US