A collective cultural memory is established through the evolving interactions and interpretations that a group has with socially contextualized knowledge and experiences. Three elements are necessary: shared history, shared values, and shared language. The cultural construct of French cuisine has been central to its national identity since the early nineteenth century. Yet it has experienced an “assault” from a differing model of production and consumption calledla restauration rapide. How has France’s patrimoine culinaire (re-)interpreted this assault in its collective cultural memory? Reactions include a forged culinary (anti-)identity and a (re-)appropriation of the most offending foodstuff – the hamburger.
Amye R. Sukapdjo has a B.A. from Wellesley College and a Ph.D. from The Ohio State University. Her current research centers on notions of memory and identity visible in France’s culinary history. She is an Assistant Professor of French at the University of North Georgia.
"La Restauration Rapide: An Affront to the Collective Cultural Memory of French Cuisine,"
The Coastal Review: An Online Peer-reviewed Journal: Vol. 4
, Article 10.
Available at: http://digitalcommons.georgiasouthern.edu/thecoastalreview/vol4/iss1/10