{"id":3025,"date":"2022-07-18T05:46:35","date_gmt":"2022-07-18T03:46:35","guid":{"rendered":"http:\/\/sfej.asso.fr\/?p=3025"},"modified":"2022-07-18T05:46:37","modified_gmt":"2022-07-18T03:46:37","slug":"appel-a-communications-histoire-et-geographie-des-sauces-colloque-international-date-limite-denvoi-des-propositions-1er-decembre-2022","status":"publish","type":"post","link":"http:\/\/sfej.asso.fr\/?p=3025","title":{"rendered":"[Appel \u00e0 communications] \u00ab\u00a0Histoire et g\u00e9ographie des sauces\u00a0\u00bb colloque international (date limite d&rsquo;envoi des propositions : 1er d\u00e9cembre 2022)"},"content":{"rendered":"\n<h2 class=\"has-text-align-center wp-block-heading\">Appel \u00e0 communications <br> &#8211; <strong>Histoire et g\u00e9ographie des sauces<\/strong>, colloque international &#8211;<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9sentation<\/h2>\n\n\n\n<p>Toutes les cuisines du monde, peut-\u00eatre depuis la Pr\u00e9histoire, comportent des sauces qui caract\u00e9risent leur identit\u00e9. Celles-ci servent \u00e0 conserver (marinades, escab\u00e8ches), \u00e0\u00a0relever (garum, soja, harissa), \u00e0 souligner la saveur des ingr\u00e9dients d\u2019une recette et \u00e0 assurer l\u2019harmonie de leur assemblage. Elles sont plus ou moins liquides et complexes dans leur composition. \u00c0 partir du XVIIe\u00a0si\u00e8cle, la France a acquis la sp\u00e9cialit\u00e9 des sauces dont la base est un fond de viande ou un fumet de poisson, lesquels sont li\u00e9s ensuite au beurre, \u00e0 la cr\u00e8me,\u00a0au jaune d\u2019\u0153uf, etc. Sa cuisine est sans doute aujourd\u2019hui l\u2019une des plus\u00a0riches en sauces.<\/p>\n\n\n\n<p>Les sauces sont confectionn\u00e9es \u00e0 la maison ou au restaurant, mais aussi achet\u00e9es toutes faites depuis fort longtemps (garum, soja, moutarde, etc.). \u00c0 partir du XIXe&nbsp;si\u00e8cle,&nbsp;l\u2019industrie agro-alimentaire a d\u00e9ploy\u00e9 une grande inventivit\u00e9 pour les fabriquer, les&nbsp;diversifier tout en les banalisant, les diffuser largement jusqu\u2019\u00e0 les mondialiser, comme c\u2019est le cas de la sauce bolognaise, du ketchup, de la mayonnaise, de la sauce de soja, du tabasco, etc.<\/p>\n\n\n\n<p>Le colloque international que nous organisons sur ce sujet se veut ouvert \u00e0 toutes les disciplines de recherche (histoire, sociologie, g\u00e9ographie, arch\u00e9ologie, biologie, m\u00e9decine, sant\u00e9, \u00e9conomie, communication) mais aussi aux praticiens (cuisiniers, industriels). Il&nbsp;s\u2019agira de mieux saisir les enjeux transversaux que soul\u00e8ve la th\u00e9matique des sauces.<\/p>\n\n\n\n<p><strong>Date : 13-14 novembre 2023<br>Lieu : \u00c9cole h\u00f4teli\u00e8re de Paris &#8211; CFA M\u00e9d\u00e9ric<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Champs d\u2019\u00e9tudes<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Mots-cl\u00e9s: sauce, cuisine, gastronomie, fait-maison, industriel, restauration, \u00e9conomie, consommation, mondialisation, uniformisation, voyage, fusion<\/li><li>Approche empirique\/ th\u00e9orique : histoire, sociologie, g\u00e9ographie, arch\u00e9ologie, biologie, m\u00e9decine, sant\u00e9, \u00e9conomie, communication<\/li><li>Approche pratique : cuisiniers, industriels<\/li><li>Espaces : international, France et ouvertures comparatives souhait\u00e9es<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Comit\u00e9 scientifique<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>G\u00e9rard Allemandou, auteur culinaire, fondateur de la revue\u00a0<em>Papilles<\/em><\/li><li>Francis Chevrier, directeur de l\u2019IEHCA, Tours<\/li><li>Guillaume Gomez, cuisinier, repr\u00e9sentant du Pr\u00e9sident de la R\u00e9publique pour la Gastronomie<\/li><li>Bruno Laurioux, historien, pr\u00e9sident de l\u2019IEHCA, Tours<\/li><li>Bruno de Monte, directeur d\u00e9l\u00e9gu\u00e9 du \u00ab Campus M\u00e9d\u00e9ric 2024 \u00bb, \u00c9cole h\u00f4teli\u00e8rede Paris<\/li><li>Jean-Robert Pitte, g\u00e9ographe, pr\u00e9sident de la MFPCA<\/li><li>Jean-Claude Ribaut, chroniqueur gastronomique<\/li><li>Fran\u00e7oise Sabban, historienne<\/li><li>Pierre Sanner, directeur de la MFPCA<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Modalit\u00e9s de soumission<\/h2>\n\n\n\n<p>Les propositions de communications sont \u00e0 adresser,\u00a0<strong>avant le 1er\u00a0d\u00e9cembre 2022<\/strong>, \u00e0 :Pierre Sanner (pierre.sanner@mf-pca.fr)\u00a0<em><a href=\"http:\/\/sfej.asso.fr\/wp-content\/uploads\/2022\/07\/Formulaire-Histoire-et-geographie-des-sauces.docx\">Formulaire \u00e0 t\u00e9l\u00e9charger ici<\/a>.<\/em><\/p>\n\n\n\n<p>Auteur(s)<br>Institution, fonction<br>Contact, e-mail<br>Biographie, 400 signes<br>Titre<br>Mots-cl\u00e9s<br>R\u00e9sum\u00e9, 1500 signes<\/p>\n\n\n\n<p>S\u00e9lection des textes remis au Comit\u00e9 scientifique avec \u00e9valuation des propositions sous anonymat.Annonce des propositions retenues :\u00a0<strong>fin janvier 2023\u00a0<\/strong>Propositions accept\u00e9es en fran\u00e7ais et en anglais.Les propositions retenues ne devront pas exc\u00e9der un temps de pr\u00e9sentation de 20 minutes.<\/p>\n\n\n\n<p><a href=\"http:\/\/sfej.asso.fr\/wp-content\/uploads\/2022\/07\/Appel-a-Contribution-Histoire-et-geographie-des-sauces-110722.pdf\">Appel \u00e0 communications \u00e0 t\u00e9l\u00e9charger en PDF<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Appel \u00e0 communications &#8211; Histoire et g\u00e9ographie des sauces, colloque international &#8211; Pr\u00e9sentation Toutes les cuisines du monde, peut-\u00eatre depuis la Pr\u00e9histoire, comportent des sauces qui caract\u00e9risent leur identit\u00e9. Celles-ci servent \u00e0 conserver (marinades, escab\u00e8ches), \u00e0\u00a0relever (garum, soja, harissa), \u00e0&hellip;&nbsp;<a href=\"http:\/\/sfej.asso.fr\/?p=3025\" class=\"more-link\">Lire la suite<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"footnotes":""},"categories":[28,29],"tags":[],"class_list":["post-3025","post","type-post","status-publish","format-standard","hentry","category-actualites","category-appel"],"_links":{"self":[{"href":"http:\/\/sfej.asso.fr\/index.php?rest_route=\/wp\/v2\/posts\/3025","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/sfej.asso.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sfej.asso.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sfej.asso.fr\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/sfej.asso.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3025"}],"version-history":[{"count":2,"href":"http:\/\/sfej.asso.fr\/index.php?rest_route=\/wp\/v2\/posts\/3025\/revisions"}],"predecessor-version":[{"id":3029,"href":"http:\/\/sfej.asso.fr\/index.php?rest_route=\/wp\/v2\/posts\/3025\/revisions\/3029"}],"wp:attachment":[{"href":"http:\/\/sfej.asso.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sfej.asso.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3025"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sfej.asso.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}