Anthropology of Food, Food History

Summer Research Project: Cuisine des mères lyonnaises


Who were these mères? In the early twentieth century, affluent bourgeois households in the Lyon area employed female cooks who became known for their refined cuisine. After World War I and the economic crash of 1929, most families could no longer afford to keep a cook. Finding themselves without work, some of these women opened small, family-run dining establishments, which served simple yet perfectly prepared cuisine…

Read more about my recent research trip to Lyon, France on the Gastronomy at BU blog.