I took my PhD in French literature at the University of Queensland in 2010, and since then have developed a particular research interest in the area of French gastronomy. I have written articles and presented at several conferences on this topic and am currently developing a research project on French culinary identity. Currently unaffiliated, I have taught at universities in both France and Australia, and my immediate former position was an Attaché temporaire d’enseignement et de recherché at the Université de Franche-Comté, Besançon, France.
The Taste of Terroir in “The Gastronomic Meal of the French”: France’s Submission to UNESCO’s Intangible Cultural Heritage ListArticlesIntroduction What French food is would seem to be an unproblematic idea. Depending on one’s taste and familiarity, a croissant, or snails, might spring to mind. Those who are a little more intimate with French cuisine might suggest the taste of a coq au vin or ratatouille, and fewer still might suggest tarte flambée or cancoillotte. Whatever the...Read more