La gastronomie dans les guides de voyage : de la richesse industrielle au patrimoine culturel, France XIXe-début XXe siècle

Abstract

Travel guides constitute a major source for an history of food. They shed light on times and places of the food productions and consumptions, on the building of the « gourmands » territories and of culinary stereotypes. Moreover, they constitute, especially since the 19h century, in which emerge the notions of “gastronomy” (a social practice organized around knowledge and know-how, rituals, gestures and discourses) and “patrimony” (historic building), one of the main mass media relating the process of gastronomy becoming a cultural legacy becoming, for the tourist, a way of cultural consumption, just like sites and monuments.

Keywords

• guides de voyage
• gastronomie
• patrimoines gastronomiques
• inventaires gourmands
• identités territoriales
• cultures alimentaires