Book “Vins et gastronomie : regards croisés” by Jocelyne Perard and Olivier Jacquet
The gastronomy is officially described as the knowledge of everything related to cooking, from the meal scheduling, to the art of tasting and appreciating the food. However, is wine absent from this “knowledge of eating”?
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What links exist between wine and gastronomy throughout history? Who are the actors and prescribers of the standards that govern the “drinking well” accompanied by the “eating well”? What are the new territories of wine and gastronomy today and what tourism and economic issues involve these two eminently cultural objects which have long been inseparable? By combining the views of different major specialists on these issues, this work contributes today to a better understanding of the specific and sometimes very close relationships between gastronomy and wine from the Middle Ages to the present day.
Book in French.
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