Epistemic foundations of cuisine: A socio-cognitive study of the configuration of cuisine in historical perspective

This article is a study of the development of modern European cuisine through an examination of the socio-cognitive schemas which shape the way social actors think of and about food. While the historical phase that spans from the late middle ages to modernity has been widely studied (mainly by historians) I advance a new interpretation which focuses on the influence of cognitive patterns on the structure of cuisine — the ways of eating, cooking and serving food. I argue that the shift in the mode of classification helps explain the origin of the modern configuration of cuisine built on the polarity between the sweet and savory tastes. Using the case of cuisine, I propose to see the cultural schemas which define thinking in a socio-historical context as providing the conditions of possibility for transformations in a cultural sphere to occur. This article thus attempts to contribute to our understanding of the relation between cultural practices and cognitive schemas.