| Titre | Consommer l'espace sauvage | |
|---|---|---|
| Auteur | Anita Bouverot-Rothacker | |
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Revue | Etudes rurales |
| Numéro | no 87, 1982 La chasse et la cueillette aujourd'hui | |
| Rubrique / Thématique | Gibiers et cueillettes |
|
| Page | 131-137 | |
| Résumé anglais |
Consuming Wild Space
The products of wild (non-cultivated) space have a privileged place in provençal cooking. Even a cursory inventory of these gathered products reveals their importance. Their use in cooking confirms this. Among the factors which explain the value given to these products, the following are retained : culinary aesthetics, their economic contribution, the break with everyday habits, the search for an effect of temporal displacement, the striving for rareness and culinary skill. It is in terms of one or another of these criteria that the products of wild space are consumed in provencal kitchens. Source : Éditeur (via Persée) |
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| Article en ligne | http://www.persee.fr/web/revues/home/prescript/article/rural_0014-2182_1982_num_87_1_2877 |
