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Les cadeaux alimentaires dans le Sud-Ouest aquitain au XVIIe siècle : sociabilité, pouvoirs et gastronomie

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  • Philippe Meyzie
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    Abstract

    [eng] During the 18th century, food gifts are a widespread social practice throughout the South-West France. As New Year's gifts they contribute each year, to support family, friendship and professional networks. Likewise, they play a role in the complex precedence system of Old Regime France. Protection networks of cities take shape through the study of the political role of food gifts. Towns use donations of wine, pie or ham to obtain favours from powerful persons (ministers, intendants, governors). Some products of the Aquitaine cooking are known and popular in Bordeaux, Paris and Versailles. Then routinely offered, Mediterranean wines, sugar, turkeys garnished with truffes and Bordeaux wines testify of a regional food culture as a mix of regional settling and external influence. On the verge of the French Revolution, characterized by an ease for preservation and haulage, these presents at the instance of confit and salt meat take part especially in the growing renown of the Aquitaine gastronomy. [fre] Dans le Sud-Ouest aquitain, au XVIIIe siècle, les cadeaux alimentaires sont une pratique sociale très répandue. Chaque année, au moment des étrennes, ils concourent à l'entretien des réseaux familiaux, amicaux et professionnels, mais ils entrent également dans le jeu complexe des préséances de la France d'Ancien Régime. À travers l'étude de leur rôle politique se dessinent les réseaux de protection des villes qui se servent des dons de vins, de pâtés ou de jambons pour obtenir les faveurs des puissants (ministres, intendants, gouverneurs). Certains produits culinaires aquitains sont ainsi connus et appréciés à Bordeaux, Paris et Versailles. Vins méditerranéens, sucre, dindes truffées et vins bordelais, couramment offerts, témoignent alors d'une culture alimentaire régionale, mélange d'enracinement et d'ouverture. Ces présents, caractérisés par leurs capacités de conservation et de transport, à l'image du confit ou des salaisons, participent largement à la renommée grandissante de la gastronomie aquitaine à la veille de la Révolution.

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    Bibliographic Info

    Article provided by Programme National Persée in its journal Histoire, économie et société.

    Volume (Year): 25 (2006)
    Issue (Month): 1 ()
    Pages: 33-50

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    Handle: RePEc:prs:hiseco:hes_0752-5702_2006_num_25_1_2579

    Note: DOI:10.3406/hes.2006.2579
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    Web page: http://www.persee.fr/web/revues/home/prescript/revue/hes

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