Bibliographie complète

Acknowledging the fact that there is sometimes a dichotomy between food’s prescriptions and food’s practices, this thesis aims to illustrate the role played by popular tastes in the making of food choices. The study takes place in the spatiotemporal framework of Quebec between the years 1920 and 1949. This period stands out by the important amount of industrial and urban transformations in the Quebec society that are fit to create new food’s habits within the population. The aim of this thesis is to identify the way in which popular taste is constructed during this peculiar period, by the relation within several factors such as taste, economics, dietary or material considerations. To do so, this research explores the culinary content product in four major magazines of the time, which are La Revue moderne, La Revue populaire, La Terre de chez nous and the publications made by the Cercles de Fermières. Furthermore, we deconstruct the content of the culinary recipes to bring out certain food preferences and to extricate multiple sensorial components related to the perception of taste. Thereafter, we study discourses found in the culinary chronicles in order to locate the tastes and the preferences in the cultural context that generate them. Ultimately, we aspire to uncover a primordial aspect of the food act but often discarded from historical study, namely the taste.