French Cuisine and <i>Embourgeoisement</i> in the Nineteenth Century

Abstract

Analyses the trend in French cuisine of the seventeenth and eighteenth centuries for the gradual progress of embourgeoisement or bourgeoisification, the adoption by a prosperous (and prospering) middle class of the culinary practices of the élite using the acceptance into mainstream French cuisine of traditional Provençal dishes – brandade, bourride and bouillabaisse – illustrate this process.