HOME | CHECKOUT | ABOUT | FAQ | CONTACT US |
 
Welcome Guest [create an account] or log-in:
email
password

Chapter 6 Embedding Food and Drink Cultures, The case of Burgundy

DOI: 10.23912/978-1-908999-03-0-2349

ISBN: 978-1-908999-03-0

Published: September 2013

Component type: chapter

Published in: Food and Drink: the cultural context

Parent DOI: 10.23912/978-1-908999-03-0-2005

10.23912/978-1-908999-03-0-2349

Abstract

Certain countries and regions are known to have strong and embedded food and drink cultures. Such cultures shape reputation, stimulate pride, define collective identity and drive local and national economies. They can also generate tourism, drawing large numbers of visitors to sample renowned produce. Historical analysis reveals the emergence of Burgundy as a world-renowned centre of wine production and gastronomy, based not only on the quality of its produce, but also on instrumental business tactics employed by key individuals. The analysis starts with the rising interest in food and wine in the late 18th century. An exploration of the automobile industry and the wine roads, and also of events such as la foire gastronomique de Dijon, will reveal the development of gastronomic tradition, as well as contemporary trends. Burgundians are proud of their region. They like to praise the beauty of the landscape that they have contributed to shaping: vine stocks which are impeccably aligned along straight rows, stone walls separating the plots and stone huts at the edge of the plots.

Sample content

Click here to download PDF

Contributors

  • Claude Chapuis, Burgundy School of Business (Author)
  • Benoît Lecat, Burgundy School of Business (Author)

For the source title:

  • Donald Sloan, Oxford Brookes University (Editor)

Cite as

Chapuis & Lecat, 2013

Chapuis, C. & Lecat, B. (2013) "Chapter 6 Embedding Food and Drink Cultures, The case of Burgundy" In: Sloan, D. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/978-1-908999-03-0-2349

References

Abramson, J. (2006) Food culture in France, Series: Food culture around the world, Westport, Connecticut: Greenwood Press,

Bazin, J.F. (1996) Le vin de Bourgogne, Hachette.

Bonin, S. (2005) L'Elysée à table: un siècle de menus présidentiels, Magazine 3 étoiles, Numéro 5, Mars-Mai.

Bourguignon, P. (1997) L'accord parfait, Editions du Chêne.

Broadbent, M. (2007) Pocket Vintage Wine Companion, London: Pavillion Books.

Carpentier, G. (2009) Cuisine bourguignonne: 107 recettes d'hier et d'aujourd'hui, Editions Ouest-France.

Chapuis, C. (2006) Vineyard Trails. What you haven't yet been told about Burgundy wines, Editions de Bourgogne.

Chapuis, C. & Lecat, B. (2011) Wine climates in Burgundy and holy names: will the consumer be influenced by religion?, Conference on "Religion as brands, the marketization of religion and spirituality", Lausanne, Switzerland, October 13-15.

Coates, C. (2008) The Wines of Burgundy, Berkeley: University of California Press.

Cole, M. C., Vopndrasek, R. and Liew, C. C. T. (eds) (1994) Food and Wine the Westin Way, Michigan: Brendan International Publications.

Contour, A. (1891) Le Cuisinier bourguignon, Beaune: Imprimerie Lambert.

Culinary Institute of America (2002) The New Professional Chef, 7 th Edition, NY: John Wiley and Sons.

Culinaria Spain (1999) Cologne: Konemann Verlagsgesellschaft mbH.

de Grand-Maison, A. (2000) Le guide des vins et des mets d'accompagnement, les éditions Québecor.

Delpal, J-L. (2007) Les mets et les vins, Editions Artémis.

Dion, R. (2010) Histoire de la vigne et du vin en France des origines au XIX° siècle, PUF, Paris 1959, New edition in 2010.

Downies, D. (2010) Food-Wine-Burgundy, The Terroir Guides collection, New York: The Little Bookroom editions.

Duijker, H. (1983) The Great Wines of Burgundy, London: Mitchell Beazley .

Fielden, C. (2010) Exploring the World of Wines and Spirits, London: WSET.

Fisher, M.-L. (1991) Long ago in France [The years in Dijon] A destination book, Prentice Hall Press. (reprint)

Fried, E. (1986) Burgundy, the Country, the Vines, the People, New York: Harper Collins.

Garrier, G. (2006) Histoire sociale et Culturelle du Vin, Hachette, in extenso.

Gérard, G. (1959) Dijon, ma bonne ville. (Re-issue with a preface by Pierre Taittinger) Éditions des états-généraux de la gastronomie française. Dijon: Imprimerie Jobard.

Goldstein, E. and Goldstein, J., Pool J. (2006) Perfect Pairings, University of California Press.

Guicheteau, G. (1994) Mets et Vins, Petits Pratiques Hachette.

Guide Michelin France (1935) editions Michelin

Guide Michelin France (2011) editions Michelin

Hailman ,J.R. (2006) Thomas Jefferson on Wine. Jackson: University Press of Mississipi.

Hanson, A. (2003) Burgundy, Classic Wine Library, London: Mitchell Beazley.

Harrington, R. (2007) Wine and Food Pairing - A Sensory Experience, Oxford: John Wiley and Sons.

Johnson, H. (1989) The Story of Wine, London: Mitchell Beazley Publishers.

Johnson, H. (2006) Hugh Johnson's Pocket Wine Book, 30 th edition, London: Mitchell Beazley.

Kolpan, S. Smith, B. & Weiss, M. (2010) Exploring Wine, NY: Van Nostrand Reinhold, New York.

Laferté, G. (2006) La Bourgogne et ses vins. Images d'origine contrôlée, Paris: Belin.

Lavalle, J. (1855) Histoire et Statistique de la Vigne et des Grands Vins de la Côte d'Or, Ivry, France: Phénix Editions, (réédition 2000).

Lignon-Darmaillac, S. (2009) L'oenotourisme en France, Nouvelle valorisation des vignobles. Editions Féret.

Lucand, C. (2011) Les négociants en vins de Bourgogne: de la fin du XIXe siècle à nos jours, Bordeaux: Féret.

Meadows, A. (2010) The pearl of the Côte: The Great Wines of Vosne-Romanée, Winnetka (USA): Burghond Books.

Meffre, A-C., Covin, C. (2009) Escapades Gourmandes en Bourgogne, Paris: Editions ereme.

Meiselman, H. (2000) Dimensions of the Meal: the science, culture, business, and art of eating. Aspen Publishers Inc.

Morelot, D. (1831) La vigne et le vin en Côte d'Or, 1831. Reprint éditions Cléa in 2008.

Morin, S. (2004) Les recettes du pays de Baubigny: 100 recettes bourguignonnes d'hier et d'aujourd'hui, Asssociation les fines bouches.

Morris, J. (2010) Inside Burgundy: The Vineyards, the Wine & the People, London: Berry Bros & Rudd Press.

Parker, R. (2008) Parker's Wine Buyer's Guide, 7 th edition, New York: Simon & Schuster.

Parker, R. (1990) Burgundy, New York: Simon & Schuster.

Pitiot, S. & Servant, J-C. (2008) The wines of Burgundy, Collection Pierre Poupon.

Poulain, C. (2011) Potage, Tortue, buisson d'écrevisses et bombe glacée..., Histoire(s) de menus, Paris: Agnès Viénot Editions.

Poulain, J.-P. (2011) Sociologies de l'Alimentation, Paris: PUF.

Poupon, P. (1970) Toute la Bourgogne, portrait d'une province. Paris: PUF.

Proust, M. (1907) Sur la lecture. Actes-Sud, reprinted in 1988.

Remington, N., Taylor, C. (2010) The Great Domaines of Burgundy: a Guide to the Finest" 3 rd edition, London: Kyle Cathie Ltd.

Remington, N. (2010) Grand Cru: the Great Wines of Burgundy through the Perspective of its Finest Vineyards, London: Kyle Cathie Ltd.

Rosengarten, D. & Wesson, J. (1989) Red Wine with Fish: The New Art of Matching Wine with Food, New York: Simon and Schuster.

Senderens, A. (2000) Le vin et la table, Livre de Poche, N° 16551.

Simon, J, (1996) Wine with Food, New York: Simon and Schuster.

Sloimovici, A. (1992) Ethnocuisine de Bourgogne, Jeanne Laffitte.

Stendhal (1838) Mémoires d'un touriste, Paris. Slatkine reprints. 1986.

Sutcliffe, S. (2006) Wines of Burgundy, London: Mitchell Beazley.

Vinfox 2010 (2009) The Comprehensive Wine Buyers' Guide, Zürich: Vinfox Verlag.

Wine Spectator Ultimate Guide to Buying Wine (2004) 8 th edition, Philadelphia: Running Press Book Publishers.

Young, A. (1909) Travels in France during the years 1787, 1788 & 1789, London: George Bell & Sons.

Yoxhall, H.W. (1968) The wines of Burgundy,London: Pitman.

Available

Published in Food and Drink: the cultural context

Paperback version [Details] Available as an inspection copyPrice: USD $65.00Copies / Delivery by post
Terms and conditions of purchase | Privacy policy