Tarte au citron meringuée is a classic dessert of French pastry, despite being a hapax for the combination of sweetness and acidity that betrays its allochthonous origin. In this work, we propose to analyze the process of tastes and flavors that its tasting gives rise to starting from a corpus of "major" French recipe books, tasting variations of the dessert in three tea rooms in the city of Toulouse and interviews to the pastry chefs of the chosen establishments. The study has a dual objective: on the one hand, to analyze the perceptual combination that allows to "normalize" the perceptual experience of the dessert in the "classic" French pastry system, from which it partially deviates in structure, placing it within 'axiology of taste and describing the gustatory processes; on the other hand, to outline a battery of analytical categories to develop a "semiotics of tasting" starting from the indications of Floch's study on the aromatic emblem of Michel Bras, of the division between "tasty" and "tasty" proposed by Marrone and the indications di Fontanille on the perceptive intertwining created by the presentation of the dishes. At the end of the course, we propose a model of tasting the tarte au citron, focusing on the function that the meringue plays in it and trying to organize the gustatory perceptions in a temporal interweaving of flavors, with particular attention to the "enunciative" value of the consistencies of the dessert.
|Number of pages||13|
|Publication status||Published - 2019|