{"id":16296,"date":"2022-10-12T10:44:25","date_gmt":"2022-10-12T02:44:25","guid":{"rendered":"https:\/\/iweb20b.url.tku.edu.tw\/tffx\/?tkuisotope=105%ef%bd%9c%e9%84%ad%e9%9b%85%e6%85%88%ef%bd%9c%e6%b3%95%e5%9c%8b%e7%be%8e%e9%a3%9f%e8%88%87%e7%84%a1%e5%bd%a2%e6%96%87%e5%8c%96%e9%81%ba%e7%94%a2%e4%b9%8b%e6%a6%82%e5%bf%b5%e4%bb%a5%e6%ad%b7"},"modified":"2022-10-12T10:44:25","modified_gmt":"2022-10-12T02:44:25","slug":"105%ef%bd%9c%e9%84%ad%e9%9b%85%e6%85%88%ef%bd%9c%e6%b3%95%e5%9c%8b%e7%be%8e%e9%a3%9f%e8%88%87%e7%84%a1%e5%bd%a2%e6%96%87%e5%8c%96%e9%81%ba%e7%94%a2%e4%b9%8b%e6%a6%82%e5%bf%b5%e4%bb%a5%e6%ad%b7","status":"publish","type":"tkuisotope","link":"\/tffx\/?tkuisotope=105%ef%bd%9c%e9%84%ad%e9%9b%85%e6%85%88%ef%bd%9c%e6%b3%95%e5%9c%8b%e7%be%8e%e9%a3%9f%e8%88%87%e7%84%a1%e5%bd%a2%e6%96%87%e5%8c%96%e9%81%ba%e7%94%a2%e4%b9%8b%e6%a6%82%e5%bf%b5%e4%bb%a5%e6%ad%b7","title":{"rendered":"105\uff5c\u912d\u96c5\u6148\uff5c\u6cd5\u570b\u7f8e\u98df\u8207\u7121\u5f62\u6587\u5316\u907a\u7522\u4e4b\u6982\u5ff5:\u4ee5\u6b77\u53f2\u8207\u8a9e\u8a00\u5b78\u70ba\u7814\u7a76\u9014\u5f91 \/ French gastronomy and the notion of intangible cultural heritage: historical and linguistic studies \/ La gastronomie fran\u00e7aise et la notion de patrimoine culturel immat\u00e9riel : \u00e9tude historique et linguistique"},"content":{"rendered":"

\u6307\u5c0e\u6559\u6388\uff1a\u6881\u84c9<\/strong><\/p>\n

\u53e3\u8a66\u59d4\u54e1\uff1aFabienne Boissieras\u3001Sabine LARDON<\/strong><\/p>\n

\n
\u4e2d\u6587\u6458\u8981\uff1a<\/strong><\/h5>\n

\u8fd1\u5e74\u4f86\uff0c\u7531\u65bc\u806f\u5408\u570b\u6559\u79d1\u6587\u7d44\u7e54\u00ab\u4fdd\u8b77\u7121\u5f62\u6587\u5316\u907a\u7522\u516c\u7d04\u00bb\u7684\u51fa\u73fe\uff0c\u7f8e\u98df\u6587\u5316\u9010\u6f38\u5099\u53d7\u91cd\u8996\u3002\u65bc2010\u5e74\u6cd5\u570b\u7f8e\u98df\u88ab\u5217\u5165\u6b64\u9805\u907a\u7522\u4e2d\uff0c\u6210\u70ba\u7dad\u8b77\u7f8e\u98df\u6587\u5316\u7684\u9996\u8981\u5148\u92d2\u3002\u672c\u8ad6\u6587\u5c07\u900f\u904e\u6b77\u53f2\u8207\u8a9e\u8a00\u5b78\u7684\u7814\u7a76\u624b\u6cd5\uff0c\u7aba\u63a2\u6cd5\u570b\u7f8e\u98df\u8207\u7121\u5f62\u6587\u5316\u907a\u7522\u5169\u8005\u4e4b\u9593\u6240\u7522\u751f\u7684\u7dca\u5bc6\u9023\u7d50\u3002 <\/p>\n

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\u82f1\u6587\u6458\u8981\uff1a<\/strong><\/h5>\n

The preservation of gastronomic culture has been a growing concern in the recent years, and it\u2019s thanks to the Intangible Cultural Heritage Convention of the United Nations Educational, Scientific and Cultural Organization (UNESCO). In 2010, UNESCO declares that French cuisine is a world intangible heritage, this is a first pioneer gastronomical all over the world.
\nIn this thesis, we will discover the link between French gastronomy and the intangible cultural heritage via the historical and linguistic approach.
\nTo better understand the influence of French gastronomy for future generations, our study will focus in the origin of the gastronomy. In the second part of my study will bring to light the diversity of French cuisine in each region with reference to the city of Lyon \u201cThe Capital of the Gastronomy\u201d and to one of its specialties foods for their quenelles lyonnaise. The last part, we will find out the important role of the French cookbooks and gastronomic guides in the dissemination of gastronomy throughout the world. Through the development in the field of marketing and international, we will presently reveal the position of this culture heritage.<\/p>\n

\u6cd5\u6587\u6458\u8981\uff1a<\/strong><\/h5>\n

Ces derni\u00e8res ann\u00e9es, la pr\u00e9servation de la culture gastronomique a \u00e9t\u00e9 une pr\u00e9occupation croissante, et ce gr\u00e2ce \u00e0 la convention du patrimoine culturel immat\u00e9riel de l\u2019Organisation des Nations unies pour l\u2019\u00e9ducation, la science et la culture (UNESCO). La France a \u00e9t\u00e9 pionni\u00e8re en 2010 et sa gastronomie a \u00e9t\u00e9 remarqu\u00e9e par l\u2019UNESCO. Dans ce m\u00e9moire, nous d\u00e9couvrirons le lien qui existe entre la gastronomie fran\u00e7aise et le patrimoine culturel immat\u00e9riel \u00e0 travers l\u2019approche historique et linguistique. Nous nous int\u00e9resserons \u00e0 l\u2019origine de la gastronomie afin de mieux comprendre son influence sur g\u00e9n\u00e9rations futures. Ensuite, nous examinerons les moyens \u00e0 l\u2019\uf844uvre pour transmettre et promouvoir cette culture actuellement. Nous mettrons au jour la diversit\u00e9 de la gastronomie fran\u00e7aise dans chaque r\u00e9gion en faisant r\u00e9f\u00e9rence plus particuli\u00e8rement \u00e0 la ville de Lyon, et \u00e0 une de ses sp\u00e9cialit\u00e9s qu\u2019est \u00ab la quenelle lyonnaise \u00bb. \u00c0 la fin de l\u2019\u00e9tude, nous tenterons d\u2019\u00e9valuer le r\u00f4le des livres culinaires et des guides gastronomiques dans la diffusion de la gastronomie fran\u00e7aise dans le monde entier. Enfin, nous prendrons en compte le d\u00e9veloppement de la gastronomie dans le domaine du marketing et de l\u2019internationalisation. \u00c0 travers cette \u00e9tude, nous d\u00e9gagerons le r\u00f4le de la gastronomie fran\u00e7aise au niveau international aujourd\u2019hui.<\/p>\n

\u76f8\u95dc\u9644\u4ef6<\/a><\/p>\n
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