The pagan and religious origins of this celebration have led to the creation of a myriad of recipes throughout the different regions of France. This conference will examine the context of Easter celebrations and how they have unfolded, particularly through the 18th and 19th centuries, but will also provide the opportunity to look in closer detail at the wealth of regional recipes and their reinterpretation by contemporary chefs. The decoration and the ingredients do, in fact, today lend themselves to a multitude of reinterpretations enabling recipes such as brioche with cream or bread with aniseed to be given a new twist. Lastly, the aesthetics of this celebration, notably with Easter eggs and their modern interpretation, will allow us to look at technical innovations in the field of culinary design.
Our expert, Coline Arnaud
A graduate in safeguarding heritage and in international cultural relations, Coline Arnaud worked for 5 years as public relations and mediation manager in the cultural field, before dedicating herself to her passion: gastronomy. She is studying for a PhD at Versailles University on a very original subject: the history of pastry, with the support of the National Library of France which has offered her a 3 year position as associate researcher.
Her work, carried out in collaboration with the MUCEM and the Museum of Decorative Arts, focuses on the political, social and cultural factors that democratized sugar between 1870 and 1914.
Training is something which she really enjoys and her studies also give her the opportunity to teach at the University.
Note: this conference is given in French.
