01234nas a2200133   4500000000100000000000100001008004100002100001700043245007100060856011800131300001200249520082600261022001301087                                       d1 aM.K. Liubart00aThe culinary heritage of bretons of France: Traditions and symbols  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84900486605&partnerID=40&md5=73918dbb765f30ee641c0f2995ad6e9b  a161-1803 aThe article discusses three elements that have in a way become the fame of Breton cuisine. Known for long among the population of Brittany, they rest on traditional cooking technologies which generated in their own turn particular utensils, recipes, and customs. Pancakes, cider, and butter had been for ages both everyday and holiday, as well as both ritual and symbolic, food. With the weakening of "traditional" cuisine and coming of the fashion for bourgeois cuisine, they gained the status of the less "prestigious" for some decades; however, in the 1960s, following the reemergence of interest in Breton culture, the situation started changing. Presently, the number of new dishes including the elements of the "triad" has been rising, while the use of pancakes and cider is increasing in the food serving industry.  a08695415