French Dessert from the 1950s to the 2000s: Trends, Consumption and Patrimony

Abstract

The act of eating is in an interdisciplinary plan where the need and pleasure, physiology, history and culture co-exist. The dessert is great example of this relationship and synonymous of sociality. In France it is even more; it is a moment of great symbolic and emotional value. Through the memorable master Antonin Carême, founder of the “modern bakery”, the country has narrowed and strengthened its relationship with the dessert, making it internationally renowned. However, eating habits of the French have changed enormously from the half of the twentieth century onwards. The industry develops itself and dairy desserts as much as the confectionery industry begins to be stored at home; large-scale distribution increases the availability of and access to these products, and the women gets to the job market and dedicate less time to the kitchen. Time becomes ephemeral and dessert develops, following the transformation of discourses. Handmade confectionery, cornered by increasing competition, develops more and more and combines French savoir-faire to new technologies. Currently, colors, shapes, textures and temperatures combine to desserts that try to retrieve the “taste of childhood”, re-find the sensations and pleasures of yesteryear. Classic desserts that disappeared for a certain time, are rescued and adapted to the current taste. The dessert of everyday life, but also of great chefs and great French boutiques follow this trend, it is the co-existence of tradition and innovation. The French dessert has evolved, but remains a symbol of coexistence, nostalgia, charm and delight.