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Diane Purkiss, de Keble College, Oxford, présentera sa communication “English Food: An Awful History” le jeudi 13 décembre de 17h30 à 19h.Maison de la Recherche, 28 rue Serpente, Paris 6e , salle D421Résumé :"This paper explores the history of English food, and argues that while other European foodways are based on the du terroir importation of regional foods into the capital cities, English food is rather a series of imports from entirely other cuisines, first Arabic, then French, Indian, and Italian. Beneath this ever-changing marketplace of the partially understood and the cheaply reproduced, a few stubborn preferences are retained across the years, preferences for very spicy foods, white sweetness, and salt with sourness. And there is also a substrate that is still visible in real ale and Marmite, Yorkshire Gold tea and clotted cream, for very dark umami foods like Gentleman’s Relish and venison once enjoyed by the upper classes, the club foods of London."Discutant : Dino Meloni (Université de Tours)Contact : Sandrine Parageau (sparageau@parisnanterre.fr)