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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.

The article focuses on the peculiarities of Bosnian cuisine of the early XIX century and its comparison with the dietary habits of the French of the same period. The aim of the work is to give a visual representation to the reader of the historical novel “The Travnik Chronicle” by Ivo Andrich about the problems faced by the family of a French diplomat sent to Bosnia, where the French consulate was first opened in 1806. In the absence of special literature devoted to this period, the researcher is experiencing some difficulties in reconstructing the state of Bosnian cooking at the beginning of the XIX century. The existing works are devoted to Ottoman, Turkish, modern Bosnian cuisine, as well as the history of certain foodstuffs. In this regard, the notes of travelers who visited the territories of Yugoslavia during the Ottoman period are valuable. The totality of information from various sources still makes it possible to understand to what extent the cuisines of France and Bosnia diff ered during the stay of Consul Jean Daville in the capital of the Bosnia Pashaluk Travnik. The study shows that the diff erences in most parameters were cardinal. First of all, food products differed. Thus, mutton predominated among meat products in Bosnia, while beef and pork were the basis of the meat menu in France. Dairy products, types of fats, spices were different. Of the alcohol on the French table, wine was usual, in Muslim Bosnia — plum vodka. In most cases, the methods of cooking and serving food differed. Therefore, to all the hardships of staying and the difficulties of fulfilling a diplomatic mission in the remote province of the Ottoman Empire of Parisian Jean Daville, the lack of habitual food is added. His compatriots travelling through the possessions of the Turkish sultan experienced the same problems.