Skip to Main content Skip to Navigation
New interface
Journal articles

Être cuisinier à Lyon aux XVIIe et XVIIIe siècles : contours et enjeux d'un métier de bouche

Abstract : In early modern Lyon, cooks were far from constituting a homogeneous professional group. Whereas some of them, both men and women, were employed in private houses by a social elite, others were progressively integrated into different guilds through a long process of institutionalization and control of professional practices that took place during the seventeenth and eighteenth centuries. However, the great variety of those who were cooking for the public brought with it tensions and conflicts, the analysis of which allows us to highlight the eco- nomic and social issues at stake in cooking for the public in a large commercial and industrious city.
Document type :
Journal articles
Complete list of metadata

Cited literature [60 references]  Display  Hide  Download

https://hal-amu.archives-ouvertes.fr/hal-01956024
Contributor : Anne Montenach Connect in order to contact the contributor
Submitted on : Monday, February 4, 2019 - 10:46:53 AM
Last modification on : Wednesday, November 3, 2021 - 4:04:09 AM
Long-term archiving on: : Sunday, May 5, 2019 - 1:18:53 PM

File

Etre cuisinier_Food&History_Mo...
Files produced by the author(s)

Identifiers

  • HAL Id : hal-01956024, version 1

Collections

Citation

Anne Montenach. Être cuisinier à Lyon aux XVIIe et XVIIIe siècles : contours et enjeux d'un métier de bouche. Food and History, 2018, Pour une histoire des cuisiniers et cuisinières / Towards a History of Cooks, 15 (1-2), pp.181-204. ⟨hal-01956024⟩

Share

Metrics

Record views

91

Files downloads

64