A Cultural Field in the Making: Gastronomy in 19th‐Century France1
A Cultural Field in the Making: Gastronomy in 19th‐Century France1
复制标题
正在形成的文化领域：十九世纪法国的美食1
DOI：
--
复制
发表时间：
1998
影响因子：
4.4
通讯作者：
P. Ferguson
中科院分区：
文献类型：
--
作者：
P. Ferguson
19世纪法国的美食领域被视为分析文化领域的典型现代现象的模型。该领域的前身位于一个新的经济，制度和意识形态的背景。但它的基础是由一系列美食著作（新闻，烹饪书，原始社会学论文，政治哲学和文学作品）奠定的，这些著作提出了一种广泛的，民族化的烹饪话语。正是这种话语保障了这一领域的自主性，决定了它的运作特征，并在很大程度上对这一文化领域的独特地位负有责任。
The gastronomic field in 19th‐century France is taken as a model for the analysis of cultural fields as characteristically modern phenomena. The antecedents of the field are located in a new economic, institutional, and ideological context. But its foundations are laid by a spectrum of gastronomic writings (journalism, cookbooks, proto‐sociological essays, political philosophy, and literary works) that proposed an expansive, nationalizing culinary discourse. It is this discourse that secured the autonomy of the field, determined its operative features, and was largely responsible for the distinctive position of this cultural field.