L’évolution des périodiques culinaires du xviie au début du xxe siècle : regard statistique sur les corpus conservés à la BnF
A statistical study was carried out on a corpus comprising more than 300 periodicals devoted to cuisine, food trades and gastronomy between the seventeenth century and the beginning of the twentieth, held today by the French national library. This study analysed different criteria such as typology (...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | fra |
| Published: |
Ministère de la Culture et de la Communication
2019-12-01
|
| Series: | In Situ |
| Subjects: | |
| Online Access: | https://journals.openedition.org/insitu/25766 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850262554150961152 |
|---|---|
| author | Sophie Bertrand Alina Cantau Dominique Wibault |
| author_facet | Sophie Bertrand Alina Cantau Dominique Wibault |
| author_sort | Sophie Bertrand |
| collection | DOAJ |
| description | A statistical study was carried out on a corpus comprising more than 300 periodicals devoted to cuisine, food trades and gastronomy between the seventeenth century and the beginning of the twentieth, held today by the French national library. This study analysed different criteria such as typology (almanac, journal, review, bulletin, gazette), how long it appeared for, its periodicity, the place of publication and dates of creation and cessation of publication. Three main categories were identified: periodicals dealing with the sphere of domestic affairs and the domestic economy, aimed primarily at a female readership; periodicals intended for professionals; and so-called gastronomical periodicals for a gourmet readership, dealing with the latest gastronomical, literary and artistic news in the capital. The analysis of the culinary press shows how many of the periodicals had only an ephemeral existence. There was a peak in the number of publications during the second half of the nineteenth century, within a broader general context the development of the press during this period. |
| format | Article |
| id | doaj-art-8a5085ae0d9e417897630b08fd0bac0e |
| institution | OA Journals |
| issn | 1630-7305 |
| language | fra |
| publishDate | 2019-12-01 |
| publisher | Ministère de la Culture et de la Communication |
| record_format | Article |
| series | In Situ |
| spelling | doaj-art-8a5085ae0d9e417897630b08fd0bac0e2025-08-20T01:55:10ZfraMinistère de la Culture et de la CommunicationIn Situ1630-73052019-12-014110.4000/insitu.25766L’évolution des périodiques culinaires du xviie au début du xxe siècle : regard statistique sur les corpus conservés à la BnFSophie BertrandAlina CantauDominique WibaultA statistical study was carried out on a corpus comprising more than 300 periodicals devoted to cuisine, food trades and gastronomy between the seventeenth century and the beginning of the twentieth, held today by the French national library. This study analysed different criteria such as typology (almanac, journal, review, bulletin, gazette), how long it appeared for, its periodicity, the place of publication and dates of creation and cessation of publication. Three main categories were identified: periodicals dealing with the sphere of domestic affairs and the domestic economy, aimed primarily at a female readership; periodicals intended for professionals; and so-called gastronomical periodicals for a gourmet readership, dealing with the latest gastronomical, literary and artistic news in the capital. The analysis of the culinary press shows how many of the periodicals had only an ephemeral existence. There was a peak in the number of publications during the second half of the nineteenth century, within a broader general context the development of the press during this period.https://journals.openedition.org/insitu/25766gastronomycuisineBibliothèque nationale de France (BnF)Gallicaculinary periodicalsgourmet heritage |
| spellingShingle | Sophie Bertrand Alina Cantau Dominique Wibault L’évolution des périodiques culinaires du xviie au début du xxe siècle : regard statistique sur les corpus conservés à la BnF In Situ gastronomy cuisine Bibliothèque nationale de France (BnF) Gallica culinary periodicals gourmet heritage |
| title | L’évolution des périodiques culinaires du xviie au début du xxe siècle : regard statistique sur les corpus conservés à la BnF |
| title_full | L’évolution des périodiques culinaires du xviie au début du xxe siècle : regard statistique sur les corpus conservés à la BnF |
| title_fullStr | L’évolution des périodiques culinaires du xviie au début du xxe siècle : regard statistique sur les corpus conservés à la BnF |
| title_full_unstemmed | L’évolution des périodiques culinaires du xviie au début du xxe siècle : regard statistique sur les corpus conservés à la BnF |
| title_short | L’évolution des périodiques culinaires du xviie au début du xxe siècle : regard statistique sur les corpus conservés à la BnF |
| title_sort | l evolution des periodiques culinaires du xviie au debut du xxe siecle regard statistique sur les corpus conserves a la bnf |
| topic | gastronomy cuisine Bibliothèque nationale de France (BnF) Gallica culinary periodicals gourmet heritage |
| url | https://journals.openedition.org/insitu/25766 |
| work_keys_str_mv | AT sophiebertrand levolutiondesperiodiquesculinairesduxviieaudebutduxxesiecleregardstatistiquesurlescorpusconservesalabnf AT alinacantau levolutiondesperiodiquesculinairesduxviieaudebutduxxesiecleregardstatistiquesurlescorpusconservesalabnf AT dominiquewibault levolutiondesperiodiquesculinairesduxviieaudebutduxxesiecleregardstatistiquesurlescorpusconservesalabnf |