Publication Cover
Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 27, 2024 - Issue 1: Culinary Tourism Across Time and Place
233
Views
0
CrossRef citations to date
0
Altmetric
Research Article

Encountering tartiflette: Reblochon cheese, winter sports, and the invention of tradition

References

  • Allen, E. J. B. 1985. “Values and Sport: The Development of New England Skiing, 1870-1940.” Oral History Review 13 (1): 55–76. doi:10.1093/ohr/13.1.55.
  • Arbos, P. 1921. La vie pastorale dans les Alpes françaises: étude de géographie humaine. Paris: Armand Colin.
  • Barbier, B. 1993. “Problems of the French Winter Sports Resorts.” Tourism Recreation Research 18 (2): 5–11. doi:10.1080/02508281.1993.11014673.
  • Bauer, M. 1999. “Images des villes alpines chez les acteurs du tourisme.” Revue de Géographie Alpine 87 (1): 131–142. doi:10.3406/rga.1999.2928.
  • Behr, E. 2016. The Food and Wine of France. New York: Penguin.
  • Berno, T., and F. Fusté-Forné. 2020. “Imaginaries of Cheese: Revisiting Narratives of Local Produce in the Contemporary World.” Annals of Leisure Research 23 (5): 608–626. doi:10.1080/11745398.2019.1603113.
  • Bieger, T., C. Laesser, and P. Beritelli. 2004. “Tendance de la demande sur le marché mature des voyages aux sports d’hiver: Le cas des touristes suisses.” Revue de Géographie Alpine 92 (4): 33–40. doi:10.3406/rga.2004.2318.
  • Boltanski, L., and A. Esquerre. 2017. Enrichissement: Une critique de la marchandise. Paris: Gallimard.
  • Bourdeau, P. 2009. “De l’après-ski à l’après-tourisme, une figure de transition pour les Alpes?” Revue de Géographie Alpine 97 (3). doi:10.4000/rga.1049.
  • Bowen, S. 2010. “Embedding Local Places in Global Spaces: Geographical Indications as a Territorial Development Strategy.” Rural Sociology 75 (2): 209–243. doi:10.1111/j.1549-0831.2009.00007.x.
  • Braudel, F. 1988. The Identity of France: Volume 1. London: Fontana/Collins.
  • Brusson, J.-P. 1996. “L’invention du Chalet: Henry-Jacques Le Même, Architecte À Megève.” Revue de Géographie Alpine 84 (3): 41–50. doi:10.3406/rga.1996.3869.
  • Carrier, N., and F. Mouton. 2010. Paysans des Alpes: Les communautés montagnardes au Moyen Age. Rennes: Presses Universitaires de Rennes.
  • Chef, K. 2016. “Traditional Tartiflette a la Joel Robuchon.” Food.com. Accessed 20 February 2017. http://www.food.com/recipe/traditional-tartiflette-a-la-joel-robuchon-349874/review
  • Chevallier, M. 1996. “Paroles de modernité: Pour une relecture culturelle de la station de sports d’hiver.” Revue de Géographie Alpine 84 (3): 29–39. doi:10.3406/rga.1996.3868.
  • Cholley, A. 1925. Les Préalpes de Savoie: Genevois, Bauges et leur avant-pays: étude de géographie régionale. Paris: Armand Colin.
  • Clout, H. D. 1980. Agriculture in France on the Eve of the Railway Age. London: Croom Helm.
  • Clout, H., and M. Demossier. 2003. “New Countryside, Old Peasants? Politics, Tradition and Modernity in Rural France.” Modern and Contemporary France 11 (3): 259–263. doi:10.1080/0963948032000128528.
  • Congdon, V. 2019. Nourishing the Nation: Food as National Identity in Catalonia. Oxford: Berghahn.
  • Cosgrove, D., and S. Daniels, eds. 1988. The Iconography of Landscape. Cambridge: Cambridge University Press.
  • Crystal, S. 2017. “Ski Chalets.” Crystal Ski. Accessed 20 February 2017. http://www.crystalski.co.uk/ski-chalets/?icid=cscarhp-holiday-types-8-chalet-holidays
  • Daniels, S., and H. Lorimer. 2012. “Until the End of Days: Narrating Landscape and Environment.” Cultural Geographies 19 (1): 3–9. doi:10.1177/1474474011432520.
  • David, J. 1973. “Les agriculteurs à double activité en Savoie et en Haute-Savoie: Survivance ou renouveau.” Revue de Géographie Alpine 61 (2): 285–294. doi:10.3406/rga.1973.1321.
  • Debarbieux, B. 1999. “Figures combinées de la ville et de la montagne. Réflexion sur les catégories de la connaissance géographique.” Revue de Géographie Alpine 87 (1): 33–49. doi:10.3406/rga.1999.2917.
  • Debarbieux, B., and H. Gumichian. 1987. “Représentations spatiales et dénominations des territoires: L’inscription toponymique des aménagements touristiques récents dans les Alpes du Nord (Savoie).” Revue de Géographie Alpine 75 (2): 171–182. doi:10.3406/rga.1987.2676.
  • de la Héronnière, L. 2014. “La vraie recette de la tartiflette (qui n’est pas une invention marketing).” Slate, April 1. http://www.slate.fr/life/85129/vraie-recette-tartiflette
  • Delfosse, C. 1994. “Le savoir-faire des fromagers suisses de la France de l’Est (1850-1950).” Etudes Rurales 135-6 (1): 133–144. doi:10.3406/rural.1994.3490.
  • Delfosse, C. 1998. “De l’illustration du genre de vie pastoral au produit patrimonial: Le statut du fromage chez les géographes alpins depuis 1920.” Revue de Géographie Alpine 4 (4): 15–33. doi:10.3406/rga.1998.2898.
  • Demossier, M. 2012. “The Europeanization of Terroir: Consuming Place, Tradition and Authenticity.” In European Identity and Culture: Narratives of Transnational Belonging, edited by R. Friedman and M. Thiel, 119-36. Farnham: Ashgate.
  • Denning, A. 2016. Skiing into Modernity: A Cultural and Environmental History. Berkeley (CA): University of California Press.
  • De Planhol, X. 1994. An Historical Geography of France. Cambridge: Cambridge University Press.
  • Dion, R. 1959. Histoire de la vigne et du vin en France des origines au XIXe siècle. Paris: Chez l’auteur.
  • Duncan, J. S., and N. G. Duncan. 2001. “The Aestheticization of the Politics of Landscape Preservation.” Annals of the Association of American Geographers 91 (2): 387–409. doi:10.1111/0004-5608.00250.
  • Fountain, J., and C. Thompson. 2019. “Wine Tourist’s Perception of Winescape in Central Otago, New Zealand.” In Wine Tourism Destination Management and Marketing, edited by M. Sigala M and R. N. S. Robinson, 29-44. Cham (CH): Palgrave Macmillan.
  • Fourny, M.-C. 1987. “Le tourisme dans un projet d’autodéveloppement microrégional: Les cas du Beaufortain.” Revue de Géographie Alpine 75 (2): 129–139. doi:10.3406/rga.1987.2673.
  • Frayssignes, J. 2008. “Démarches de qualité et développement territorial: Quels apports pour la géographie rurale? L’exemple des AOC fromagères françaises.” Géocarrefour 83 (4): 295–305. doi:10.4000/geocarrefour.7055.
  • Frémont, A. 1999. La région, espace vécu. Paris: Flammarion.
  • Fumey, G. 2010. Manger Local, Manger Global: L’alimentation Géographique. Paris: Editions CNRS.
  • Fumey, G., and P. Bérion. 2010. “Dynamiques contemporaines d’un terroir et d’un territoire: Le cas du gruyère de Comté.” Annales de Géographie 674 (4): 384–404. doi:10.3917/ag.674.0384.
  • Gade, D. W. 2004. “Tradition, Territory, and Terroir in French Viniculture: Cassis, France, and Appellation Contrôlée.” Annals of the Association of American Geographers 94: 848–867.
  • Giard, L. 1998. “Doing-Cooking.” In The Practice of Everyday Life, Volume 2: Living and Cooking, edited by M. de Certeau, L. Giard, and P. Mayol, 149–248. Minneapolis: University of Minnesota Press.
  • Graburn, N. H. H. 1989. “Tourism: The Sacred Journey.” In Hosts and Guests: The Anthropology of Tourism, edited by V. L. Smith, 21–36. Philadelphia: University of Pennsylvania Press.
  • Hallmann, K., S. Feiler, S. Müller, and C. Breuer. 2012. “The Interrelationship between Sport Activities and the Perceived Winter Sport Experience.” Journal of Sport and Tourism 17 (2): 145–163. doi:10.1080/14775085.2012.729905.
  • Henderson, J. 1991. “Beware What Follows the Fondue.” Financial Times, October 12.
  • Héritier, S. 2013. “Le patrimoine comme chronogenèse: Réflexions sur l’espace et le temps.” Annales de Géographie 689 (1): 3–23. doi:10.3917/ag.689.0003.
  • Hill, R. 2017. “Animating Terroir in the French Alps.” In Reanimating Regions: Culture, Politics and Performance, edited by J. Riding and M. Jones, 242–262. London: Routledge.
  • Hill, R. 2020. “Aptitude or Adaptation: What Lies at the Root of Terroir?” Geographical Journal 186 (3): 346–350. doi:10.1111/geoj.12346.
  • Hobsbawm, E. J., and T. O. Ranger, eds. 1983. The Invention of Tradition. Cambridge: Cambridge University Press.
  • Hofmann, A. R. 2012. “‘Bringing the Alps to the City’: Early Indoor Winter Sports Events in the Modern City of the Twentieth Century.” International Journal of the History of Sport 29 (14): 2050–2066. doi:10.1080/09523367.2012.719882.
  • Ingold, T. 2000. The Perception of the Environment: Essays on Livelihood, Dwelling and Skill. London: Routledge.
  • Kearns, G. 2007. “Taking Theory for a Walk in Ireland.” In Practising the Archive: Reflections on Method and Practice in Historical Geography, ( Historical Geography Research Series No. 40), edited by E. Gagen, H. Lorimer, and A. Vasudevan, 9–22. London: Historical Geography Research Group, RGS/IBG/The Authors.
  • Knafou, R. 1987. “L’évolution récente de l’économie des sports d’hiver et de l’aménagement touristique de la montagne en France.” Revue de Géographie Alpine 75 (2): 101–114. doi:10.3406/rga.1987.2671.
  • Knafou, R. 1991. “La crise du tourisme dans les montagnes françaises. Un système qui a fait ses preuves et son temps.” Dossier de la Revue de Géographie Alpine 6: 13–21.
  • Le Même, H. -J. 1936. “Chalets de skieurs.” Ski Sports d'Hiver 40: 226–29.
  • Lignon-Darmaillac, S. 2010. “Les terroirs viticoles, quels enjeux pour l’oentourisme?“ In Le bon vin entre terroir, savoir-faire et savoir-boire, edited by J.-R. Pitte., 331–337. Paris: CNRS Editions.
  • Lorimer, H. 2006. “Herding Memories of Humans and Animals.” Environment and Planning D 24 (4): 497–518. doi:10.1068/d381t.
  • Major, B. 2005. “The Ski Chalet Party: An under-researched and Highly Successful Industry Sector.” Journal of Vacation Marketing 11 (1): 59–70. doi:10.1177/1356766705050843.
  • McPartland, B. 2017. “Fonduegate and Why the Customer Is Not Always Right in France.” The Local, December 20. https://www.thelocal.fr/20171220/fonduegate-why-the-customer-is-never-right-in-france/
  • Meier, S., and L. Karsten. 2012. “Living in Commodified History: Constructing Class Identities in Neotraditional Neighbourhoods.” Social and Cultural Geography 13 (5): 517–535. doi:10.1080/14649365.2012.704641.
  • Micoud, A. 1998. “Le reblochon de Savoie, ou comment mettre toute la montagne dans votre assiette.” Revue de Géographie Alpine 86 (4): 71–80. doi:10.3406/rga.1998.2902.
  • Miele, M., and J. Murdoch. 2002. “The Practical Aesthetics of Traditional Cuisines: Slow Food in Tuscany.” Sociologia Ruralis 42 (4): 312–328. doi:10.1111/1467-9523.00219.
  • Millau, C. 2008. Dictionnaire amoureux de la gastronomie. Paris: Plon.
  • Montagne, P., ed. 2001. Larousse Gastronomique. London: Hamlyn.
  • Morales, Y. 2013. “Skiing before 1914 in France: A Means of Diffusing National Identity.” International Journal of the History of Sport 30: 634–646.
  • Morse, C. E., A. M. Strong, V. E. Mendez, S. T. Lovell, A. R. Troy, and W. B. Morris. 2014. “Performing a New England Landscape: Viewing, Engaging, and Belonging.” Journal of Rural Studies 36: 226–236. doi:10.1016/j.jrurstud.2014.09.002.
  • Pagand, B. 1996. “Les stations de loisirs en montagne: Pour qui? Pour quoi? Comment ?” Revue de Géographie Alpine 84 (3): 11–27. doi:10.3406/rga.1996.3867.
  • Pitte, J.-R. 2001. “La géographie du goût: Entre mondialisation et enracinement local.” Annales de Géographie 621 (621): 487–508. doi:10.3406/geo.2001.1717.
  • Prince, H. 1977. “Regional Contrasts in Agrarian Structure.” In Themes in the Historical Geography of France, edited by H. D. Clout, 129–184. London: Academic Press.
  • Pröbstl, U., H. Richins, and S. Türk, eds. 2019. Winter Tourism: Trends and Challenges. Wallingford: CABI.
  • Ramsay, G. 2004. “When You’ve Worked up a Hunger on the Slopes, There’s Nothing like Comfort Food.” Times, February 14.
  • Reffay, A. 1985. “Alpages et tourisme de part et d’autre du Col du Lautaret.” Revue de Géographie Alpine 73 (3): 297–312. doi:10.3406/rga.1985.2602.
  • Ricoeur, P. 1984. Time and Narrative (Volume 1). Chicago: Chicago University Press.
  • Riding, J., and M. Jones, eds. 2017. Reanimating Regions: Culture, Politics, and Performance. Abingdon: Routledge.
  • Rieutort, L., J. Rischawy, A. Doreau, and C. Guinot. 2015. Atlas de l’élevage herbivore en France. Paris: Autrement.
  • Romagnan, S. 1998. “L’Abondance et ses éleveurs en Haute-Savoie dans la seconde moitié du XIXe siècle (1861-1914).“ MA diss., Université Lumière Lyon 2.
  • Roybin, D. 1991. “Typologie fonctionnelle des exploitations et evolutions de la production de Reblochon fermier en Haute-Savoie.” In Milieux, Société et Pratiques Fromagères, edited by B. Vissac, 3–17. Paris: Société d’Ethnozootechnie.
  • Saveurs Des, A. 2021. “Reblochon fermier.” Saveurs des Aravis. Accessed 10 December 2021. https://saveurs-des-aravis.fr/nos-saveurs-nos-produits/reblochon-fermier
  • Schut, P.-O. 2016. “How the Touring Club de France Influenced the Development of Winter Tourism.” International Journal of the History of Sport 33 (10): 1133–1151. doi:10.1080/09523367.2016.1151414.
  • Serraz, G. 1998. “L’héritage du Plan neige.” Libération, December 29.
  • Severson, K. April 29 2007. “Searching the Alps for Haute Comfort Food.” New York Times.
  • Swyngedouw, E. 1999. “Modernity and Hybridity: Nature, Regeneracionismo, and the Production of the Spanish Waterscape, 1890–1930.” Annals of the Association of American Geographers 89 (3): 443–465. doi:10.1111/0004-5608.00157.
  • Thénot, D. 2012. “Le Reblochon veut vivre sans la tartiflette.” L’Essor Savoyard, August 9.
  • Tuan, Y.-F. 1977. Space and Place: The Perspective of Experience. Minneapolis: University of Minnesota Press.
  • Tuppen, N. 1988. “Tourism in France: Recent Trends in Winter Sports.” Geography 73: 359–363.
  • UNESCO. 2021. “Gastronomic Meal of the French.” UNESCO. Accessed 10 December 2021. https://ich.unesco.org/en/RL/gastronomic-meal-of-the-french-00437
  • Vallélian, P. 2015. “Les Neuchâtelois, premiers Romands à tremper leur pain dans la fondue.” ArcInfo.ch, August 2. http://www.arcinfo.ch/articles/lifestyle/loisirs-et-culture/les-neuchatelois-premiers-romands-a-tremper-leur-pain-dans-la-fondue-55723
  • Voth, A. 2013. “Schutz und Förderung regionaler Agrarprodukte in der EU.” Praxis Geographie 43: 40–45.
  • Weber, E. 1976. Peasants into Frenchmen: The Modernization of Rural France, 1870-1914. Stanford: Stanford University Press.
  • Whatmore, S., and N. Clark. 2008. “Good Food: Ethical Consumption and Global Change.” In Material Geographies: A World in the Making, edited by N. Clark, D. Massey, and P. Sarre, 366–416. London: Sage.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.