{"id":2889,"date":"2022-11-17T17:57:22","date_gmt":"2022-11-17T17:57:22","guid":{"rendered":"https:\/\/sites.rutgers.edu\/french-magazine\/?p=2889"},"modified":"2022-12-19T21:23:14","modified_gmt":"2022-12-19T21:23:14","slug":"les-boulangeries-francaises","status":"publish","type":"post","link":"https:\/\/sites.rutgers.edu\/french-magazine\/les-boulangeries-francaises\/","title":{"rendered":"Le pain, sur nos tables depuis si longtemps!"},"content":{"rendered":"

L\u2019histoire du pain et des c\u00e9r\u00e9ales \u00a0 \u00a0\u00a0<\/i><\/b><\/p>\n

\"\"<\/i><\/b><\/p>\n

Faire l\u2019histoire du pain <\/span>c\u2019est aussi faire de l\u2019histoire <\/span>sociale. L\u2019histoire du pain et des boulangeries est riche car elle s\u2019\u00e9tend sur plusieurs si\u00e8cles. Les soci\u00e9t\u00e9s antiques avaient d\u00e9j\u00e0 du pain et des hommes qui le cuisaient. Les Grecs mangeaient du pain sans levain, les \u00c9gyptiens mangeaient du pain fait de bl\u00e9 amidonnier (une sorte\u00a0<\/span>de bl\u00e9 sauvage). Au Moyen \u00c2ge aussi, le pain est la partie la plus importante partie du r\u00e9gime alimentaire dans le monde occident<\/span>al.<\/span><\/p>\n

\"\"<\/i><\/b><\/p>\n

 <\/p>\n

Avant la R\u00e9volution fran\u00e7ai<\/span>se, pendant longtemps, la co<\/span>uleur du pain qu\u2019on mangeait dependait de la classe sociale \u00e0 laquelle on appartenait- le pain blanc \u00e9tait pour les riches et le pain noir \u00e9tait consomm\u00e9 par les pauvres. La farine utilis\u00e9e pour le pain blanc est un peu diff\u00e8rente de celle qu\u2019on utilise pour le pain noir. Le pain int\u00e9gral par exemple, est fait avec<\/span> le grain entier<\/span><\/a>. En contraste, c\u2019est le grain nu qu\u2019on utilis<\/span>e pour le pain blanc. Le grain entier est diff\u00e9rent du grain nu parce qu\u2019il a le germe (les nutriments pour l\u2019embryon de plante) et le son (la coquille du grain).\u00a0<\/span><\/p>\n

Les premieres boulangeries<\/span><\/a> fabriquaient une grande vari\u00e9t\u00e9 de pains: le pain de Chailly, le pain de chapitre, le bis-blanc, ou encore le pain de brode dans les grandes villes. Chaque pain est fait de farines et de levures diff\u00e9rentes. A la campagne, il y avait une plus grande vari\u00e9t\u00e9 de c\u00e9r\u00e9ales et de grains, c\u2019est pour cela qu\u2019il y avait un plus grand choix de pains. Aujourd\u2019hui il n\u2019y a plus vraiment de diff\u00e9rence entre la ville et la campagne, on trouve partout du pain fait de froment,<\/span> de ma\u00efs, d\u2019orge, ou d\u2019avoine.\u00a0<\/span><\/a><\/p>\n

\u00a0<\/i><\/b><\/p>\n

L\u2019\u00e9volution des boulangeries<\/i><\/b><\/p>\n

Pendant le Moyen \u00c2ge en France, on cuisa<\/span>\"\"<\/i><\/b>it son pain dans un <\/span>four banal<\/span><\/i>: le four banal jouait un peu le r\u00f4le de la boulangerie. Le four banal appartenait au seigneur de l’ institution f\u00e9odale et \u00e9tait dirig\u00e9 par le fournier, le pr\u00e9d\u00e9cesseur des boulangers. Les villageois avaient l\u2019obligation d\u2019apporter leur pain \u00e0 cuire et de payer une redevance (une taxe). C’est-\u00e0-dire qu\u2019ils faisaient leurs pains chez eux et venaient les faire cuire dans ce four collectif – contre une taxe. Ce n\u2019est que plus tard que les plus riches ont commenc\u00e9 \u00e0 avoir un four \u00e0 la maison – sur l\u2019autorisation de leur seigneur. Les paysans ont continu\u00e9 \u00e0 utiliser le four banal bien plus longtemps.\u00a0<\/span><\/p>\n

Les boulangeries sont apparues au 17\u00e8me si\u00e8cle avec la lente disparition du four banal. Quelques hommes s\u2019occupaient de faire du pain en grande quantit\u00e9 pour leur ville. Le pain des boulangeries est peu \u00e0 peu devenu une n\u00e9cessit\u00e9. Les boulangeries ont ensuite permis (et permettent encore) aux gens qui n’avaient pas le temps de faire leur pain \u00e0 la maison de s\u2019en procurer.\u00a0<\/span><\/p>\n

En France, la plus ancienne boulangerie est la boulangerie<\/span> Rohmer<\/span><\/a>, dans le Bas-Rhin.\u00a0 Elle a \u00e9t\u00e9 fond\u00e9e en 1602.\u00a0<\/span><\/p>\n

\"\"<\/i><\/b><\/p>\n

Quinze g\u00e9n\u00e9rations de cette famille ont travaill\u00e9 dans la boulangerie!<\/span><\/p>\n

Maintenant, dans la vie fran\u00e7aise moderne, la boulangerie a bien s\u00fbr un peu chang\u00e9 et on trouve aussi\u00a0<\/span>du pain dans les supermarch\u00e9s, mais les Fran\u00e7ais continuent d\u2019aller dans les boulangeries. Elles restent importantes –<\/span> 64.7% du pain en France<\/span><\/a> vient de boulangeries artisanales, m\u00eame si, selon les \u00e9tudes actuelles, elles ont tendance \u00e0 dispa\u00eetre<\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span> Le pain va rester sur les tables! Peut-\u00eatre que les grains que nous mangerons vont changer, ou le mode de cuisson, mais le pain sera encore l\u00e0 pour pousser sa salade, pomper sa sauce, manger son fromage au d\u00eener, ses tartines au petit-dej!\u00a0<\/span><\/p>\n

\u00a0<\/i><\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019histoire du pain et des c\u00e9r\u00e9ales \u00a0 \u00a0\u00a0 Faire l\u2019histoire du pain c\u2019est aussi faire de l\u2019histoire sociale. L\u2019histoire du pain et des boulangeries est riche car elle s\u2019\u00e9tend sur … Read More<\/a><\/p>\n","protected":false},"author":2095,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,157],"tags":[],"class_list":["post-2889","post","type-post","status-publish","format-standard","hentry","category-default","category-gastronomie"],"acf":[],"yoast_head":"\nLe pain, sur nos tables depuis si longtemps! - La P'tite Gazette<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sites.rutgers.edu\/french-magazine\/les-boulangeries-francaises\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le pain, sur nos tables depuis si longtemps! - La P'tite Gazette\" \/>\n<meta property=\"og:description\" content=\"L\u2019histoire du pain et des c\u00e9r\u00e9ales \u00a0 \u00a0\u00a0 Faire l\u2019histoire du pain c\u2019est aussi faire de l\u2019histoire sociale. 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