Peculiarities of the French Cuisine at the Beginning of the 19th Century (Cultural Background Information on The Travnic Chronicle by Ivo Andrich)

Abstract

In The Travnic Chronicle by Yugoslavian author Ivo Andrich the reader follows the fate of the French consul Daville, his family and his colleagues who arrived in the small Bosnian town of Travnic in 1806. Thus, there is a conflict of cultural traditions of the West and the East here. One of the lines of that conflict is a conflict of two eating habits, the French one and the Bosnian one. The author of the article set a task of establishing the criteria of how to compare them. For this purpose, an analysis of the French culinary books, which reflect the relevant historical time, has been made. The result is the conclusion that members of the French society who had arrived in Travnik were used to tender, light, velvety, melting-in-the-mouth, fragrant, not too greasy food. Dishes typical of the French cuisine were fluffy smooth cooked using lard, butter, dairy cream, sour cream. Each dish had a certain sauce to go with it. Food was flavoured mainly with local herbs but in minimum quantities. Beef and pork prevailed among types of meat. Menus, even for children, had wines on them. Wine was an ingredient of many sauces. Coffee, which originated in Turkey, was served together with milk, dairy cream, liquors, and strong drinks. The identified and singled out reference positions will further assist in comparing the French cuisine with the Bosnian one and showing to what degree the problems encountered by the character of the novel, a native of Paris, who happened to be in Bosnia at the time, were the result of his personal eating preferences or presented a naturally determined conflict of cultures.

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