By Déborah Crombie
Née au Texas, diplômée en biologie, Deborah Crombie a longtemps vécu en Ecosse et en Angleterre, où elle retourne fréquemment effectuer des recherches pour ses livres. Elle est l'auteur d'une série de romans policiers mettant en scène un couple d'enquêteurs, Duncan Kincaid et Gemma James. Son œuvre est traduite dans de nombreuses langues.
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Additional resources for Chambre noire
By enunciating cultural practices, values, and norms, culinary texts instill the consciousness that turns cuisine into a full-ﬂedged cultural product. Cuisine/Cuisines? At one end of the cooking-cuisine continuum, individual or community styles of cooking work off local products and associated dishes; at the other, a highly formalized and typically normative culinary system sustains a cohesive and coherent cuisine. ” In addition to means of transporting products, culinary diffusion needs texts to translate styles of cooking into a general cultural medium.
Of nineteenth-century Nantucket to the Island chowder of twentieth-century Martha’s Vineyard takes us on a short but decisive culinary voyage from a highly traditional, very local dish (the outsiders have a hard time ﬁnding the Try Pots Inn even with directions from the owner’s cousin) to one in which that tradition has assimilated outside inﬂuences and has become, in the process, both less local and more selfconscious. Even the ingredients have changed and become more “civilized,” since Ishmael’s chowder contains neither the potatoes nor the milk that today characterize New England clam chowder.
Chaudrée was the original French word for chowder. From Brittany ﬁshermen carried the custom to Newfoundland, whence it spread south to Nova Scotia, New Brunswick, and New England. Clam chowder is already a variation on the basic chowder, which tended toward the cod ﬁshed in abundance in the Atlantic, sometimes in its salted form. Today, as this trajectory and history would lead us to believe, there are any number of local variations, including two that make use of neither ﬂour nor milk: Rhode Island clam chowder, with its clear clam broth, and Manhattan clam chowder, which adds vegetables to a tomato-based broth.
Chambre noire by Déborah Crombie