The cultural history of pastry by Coline Arnaud
From the middle ages right through to the end of the 19th century, this conference retraces the history of pastry by examining defining periods. The history of sugar, but also the key players, tasting locations and periods are evoked and allow an understanding of the increasing and collective importance of the role of the cake in contemporary societies. We are able to look at contemporary creation for each period of time, by comparing a recipe which is representative of a given period with how it has been reinterpreted by today’s chefs. This round trip will enable us to pinpoint the origin of current trends and to understand innovation.
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.
Note: this conference is given in French.
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