27th Annual Student Research Conference
A Treatise on French Cooking: Culture and Heritage
By Kilien Stengel,
Translated by Rachel Fine
Rachel A. Fine
Dr. Patrick Lecaque, Faculty Mentor
A Treatise of French Cooking by Kilien Stengel not only explains the history of French cooking and ingredients, but also the state of French cuisine today. It is written in four parts: The Culture of French Food, Basic Ingredients, Drinks for All Occasions, and The Different Landscapes of French Cuisine. Each part is then subsequently separated into smaller categories, each reflecting a different aspect of French cuisine. It has never been published in English. In an attempt to both abridge this book and to maintain its thoroughness, I have selected several sections throughout the book to translate. In this manner, I hope to attain the best representation possible of Stengel's original work. My presentation will not only give an overview of French cuisine, but will also explain the many difficulties that I encountered while translating this work and how I overcame them.
Keywords: French, Cuisine, Cooking, Translation, Culture, Heritage
Topic(s):French Capstone
French
Presentation Type: Oral Paper
Session: 312-3
Location: VH 1324
Time: 1:30