The Tour de France of confectionery
Numerous French regions have sweet gastronomic specialities linked to confectionery. Quince paste, candied chestnuts, anis or bêtises, these sweet treats are the result of often complex expertise, transmitted from generation to generation. This conference aims to analyse the history of these sweet treats through three themes: the techniques behind their creation (with emphasis on the traditional craftsmanship and the almost non-existent mechanisation of this expertise), consumer patterns (where, when, by whom and why?), influences and sources of inspiration (cultural and ecological environment, outside influences and especially the role of these confectionery products in the construction of a regional culinary identity). The latter part will enable a link to be made between the original version of these delicacies and their contemporary counterparts.
Our expert, Coline Arnaud
A graduate in safeguarding heritage and in international cultural relations, Coline Arnaud worked for 5 years as public relations and mediation manager in the cultural field, before dedicating herself to her passion: gastronomy. She is studying for a PhD at Versailles University on a very original subject: the history of pastry, with the support of the National Library of France which has offered her a 3 year position as associate researcher.
Her work, carried out in collaboration with the MUCEM and the Museum of Decorative Arts, focuses on the political, social and cultural factors that democratized sugar between 1870 and 1914.
Training is something which she really enjoys and her studies also give her the opportunity to teach at the University.
- Venue: Le Cordon Bleu Paris - 13-15 Quai André Citroën 75015 Paris, France
- Date and time: Thursday December 14, 2017 from 6:30pm to 8pm
- Price: €10
- Conference in French only
- Online booking is mandatory
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