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1. |
Record Nr. |
UNINA9910725008303321 |
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Autore |
Bédard Éric |
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Titolo |
Parole d'historiens : Anthologie des réflexions sur l'histoire au Québec / / Éric Bédard, Julien Goyette |
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Pubbl/distr/stampa |
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Montréal, Quebec : , : Presses de l'Université de Montréal, , 2006 |
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Descrizione fisica |
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1 online resource (481 pages) |
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Collana |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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L'histoire est-elle une science exacte ou le grand récit d'une épopée, la description méthodique du passé ou le roman vrai des origines ? L'historien doit-il se montrer attentif aux questions du présent ou, au contraire, s'en -méfier ? Est-il, avant tout, un antiquaire censé préserver avec précaution les belles choses du passé, un chercheur méticuleux en quête de vérités, un intellectuel engagé chargé de critiquer ou de reformuler les grands mythes de la nation ? Autant de questions que se sont posées les historiens québécois et auxquelles ils ont répondu, chacun à leur manière, depuis trois siècles. Cette anthologie réunit pour la première fois les noms qui ont marqué la manière d'écrire et d'enseigner l'histoire du Québec : de Pierre-François-Xavier de Charlevoix à Jocelyn Létourneau, en passant par François-Xavier Garneau, Thomas Chapais, Lionel Groulx, Marcel Trudel, Guy Frégault, Jean Hamelin, Louise Dechêne, Micheline Dumont, Paul-André Linteau, René Durocher, Gérard Bouchard et tant d'autres. Voici les références essentielles pour alimenter les débats actuels sur la fonction sociale de l'histoire. |
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2. |
Record Nr. |
UNINA9910782011203321 |
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Autore |
Trubek Amy B |
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Titolo |
The taste of place [[electronic resource] ] : a cultural journey into terroir / / Amy B. Trubek |
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Pubbl/distr/stampa |
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Berkeley, : University of California Press, c2008 |
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ISBN |
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1-281-38552-2 |
1-4356-5372-6 |
9786611385521 |
0-520-93413-X |
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Descrizione fisica |
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1 online resource (317 p.) |
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Collana |
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California studies in food and culture ; ; 20 |
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Disciplina |
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Soggetti |
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Diet - France |
Diet - United States |
Food crops - France |
Food crops - United States |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references (p. 263-289) and index. |
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Nota di contenuto |
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Front matter -- CONTENTS -- ILLUSTRATIONS -- PREFACE -- ACKNOWLEDGMENTS -- INTRODUCTION -- 1. PLACE MATTERS -- 2. "WINE IS DEAD! LONG LIVE WINE!" -- 3. CALIFORNIA DREAMING -- 4. TASTING WISCONSIN A CHEF'S STORY -- 5. CONNECTING FARMERS AND CHEFS IN VERMONT -- 6. THE NEXT PHASE TASTE OF PLACE OR BRAND? -- EPILOGUE -- APPENDIX -- BIBLIOGRAPHY -- INDEX |
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Sommario/riassunto |
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How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in |
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the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices. |
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