Receptions at the French Residency in Washington: A gastronomic showcase for France and a diplomatic tool for the ambassadors (from 1893 untiltToday) (notice n° 143078)
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| fixed length control field | 01725cam a2200217 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250112023539.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Boué, Séverine |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Receptions at the French Residency in Washington: A gastronomic showcase for France and a diplomatic tool for the ambassadors (from 1893 untiltToday) |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2020.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 90 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | “Culinary art serves as an escort for European diplomacy”. This aphorism of Marie-Antoine Carême in his book The art of French cuisine in the nineteenth century. Elementary and practical treatise is particularly true in Franco-American diplomatic relations. If French gastronomy is synonymous with gastronomic prestige and has been appreciated throughout the world since the XVIIIth century, it is particularly popular in the United States. French ambassadors who have succeeded one another in Washington since 1893, when France raised its legation to the rank of embassy, understand it well. It is a diplomatic tool. Are not we talking about culinary diplomacy? A good meal can have a peaceful virtue. In times of tensions or crisis between France and the United States, it is not uncommon for the ambassador to organize dinners at the residence of Kalorama to relax the atmosphere, maintain the dialogue or renew it between the two countries. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Washington |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | French gastronomy |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Culinary diplomacy |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Ambassadors |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Franco-american relations |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Bulletin de l'Institut Pierre Renouvin | o 50 | 2 | 2020-01-07 | p. 33-45 | 1276-8944 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/journal-bulletin-de-l-institut-pierre-renouvin-2019-2-page-33?lang=en">https://shs.cairn.info/journal-bulletin-de-l-institut-pierre-renouvin-2019-2-page-33?lang=en</a> |
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