{"id":8636,"date":"2021-05-11T16:06:00","date_gmt":"2021-05-11T14:06:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8636"},"modified":"2022-05-11T09:31:46","modified_gmt":"2022-05-11T07:31:46","slug":"le-pain-au-pays-de-la-gastronomie","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-pain-au-pays-de-la-gastronomie\/","title":{"rendered":"Le pain au pays de la gastronomie"},"content":{"rendered":"\n

Quelle est la signification historique et culturelle du pain et du m\u00e9tier de boulanger en France ? Comment se d\u00e9veloppe le commerce de la boulangerie au pays de la baguette ? Tatiana Mayer, une Fran\u00e7aise de 31 ans qui vit en Suisse depuis cinq ans, a beaucoup de choses \u00e0 dire.<\/strong><\/p>\n\n\n\n

Le pain a une importance historique et culturelle en France. La baguette, fra\u00eeche et croustillante, quotidiennement produite par l\u2019artisan boulanger est une survivance que connaissent aujourd\u2019hui bien peu de pays industrialis\u00e9s, m\u00eame parmi ceux qui poss\u00e8dent une agriculture importante. En France, l\u2019industrialisation du XXe\u202fsi\u00e8cle a promu l\u2019utilisation de levures starters et la standardisation.<\/p>\n\n\n\n

\u00ab En France il se vendrait 10\u202fmilliards de baguettes\u2009chaque ann\u00e9e! \u00bb

Face \u00e0 la puissante menace des fabriques de pain industriel, les boulangers reviennent \u00e0 l\u2019utilisation du levain comme agent de pousse. Le retour au levain naturel, comme le montrent plusieurs \u00e9tudes, permet le d\u00e9veloppement de pains de plus haute valeur nutritionnelle et de plus longue conservation. Les levains naturels en boulangerie sont compos\u00e9s principalement de farine, d\u2019eau, de bact\u00e9ries lactiques (LABs) et de levures. Cette utilisation de levain permet aussi d\u2019aciduler l\u00e9g\u00e8rement la p\u00e2te, apporter des ar\u00f4mes et aboutir \u00e0 un pain de meilleure qualit\u00e9 gustative ainsi qu\u2019une meilleure digestion du pain pour les consommateurs.<\/p>\n\n\n\n

En France, au cours des vingt derni\u00e8res ann\u00e9es de nombreuses boulangeries ont encore ferm\u00e9 leurs portes, on d\u00e9nombre actuellement 32\u2009000 boulangeries en France, soit une boulangerie pour 1800 habitants. La consommation de pain est cependant bien ancr\u00e9e dans les m\u0153urs. Si le pain en France reste principalement fabriqu\u00e9 par des artisans, c\u2019est bien s\u00fbr parce que les Fran\u00e7ais aiment le bon pain. D\u2019ailleurs, il se vendrait chaque ann\u00e9e en France 10\u202fmilliards de baguettes\u2009!<\/p>\n\n\n\n

\u00ab \u00catre boulanger est un m\u00e9tier noble et b\u00e9n\u00e9fique \u00e0 la soci\u00e9t\u00e9 fran\u00e7aise. \u00bb

Bien qu\u2019en baisse, les Fran\u00e7ais consommeraient actuellement environ 120 grammes de pain par jour et par personne.Rappelons que les boulanger est aussi une des professions les plus appr\u00e9ci\u00e9 des Fran\u00e7ais au m\u00eame ordre que les m\u00e9tiers de pompier ou docteur. \u00catre boulanger est un m\u00e9tier noble et b\u00e9n\u00e9fique \u00e0 la soci\u00e9t\u00e9 fran\u00e7aise.<\/p>\n\n\n\n

R\u00e9cemment la France a connu un renouveau de ses boulangeries avec des innovations tel que des boulangeries drive-in, boulangeries ouvertes 24\/24 et 7\/7, boulangeries paysannes, ou bio mais aussi des \u00e9missions t\u00e9l\u00e9vis\u00e9es remettant \u00e0 l\u2019ordre du jour une production artisanale du pain. Donnant aussi un aspect de transmission de ce m\u00e9tier difficile.<\/p>\n\n\n\n

Le pain est donc un patrimoine culturel et historique de la France, bien que l\u2019on observe un d\u00e9clin de l\u2019activit\u00e9 artisanale ces derni\u00e8res ann\u00e9es, la demande reste forte port\u00e9e par les m\u0153urs et habitudes culturelles des Fran\u00e7ais pour des produits de qualit\u00e9. Il y a un renouveau du pain avec une plus grande diversification de pains que dans les ann\u00e9es 1990. L\u2019alimentation en g\u00e9n\u00e9ral en France a \u00e9norm\u00e9ment \u00e9volu\u00e9 et le pain en est un exemple gr\u00e2ce au travail sur la fermentation ou les levains.<\/p>\n\n\n\n

Tatiana Mayer, 31 ans, fran\u00e7aise est n\u00e9e \u00e0 Paris en 1990. Elle vit depuis 5 ans en Suisse et est mari\u00e9e au boulanger Martin Mayer de la boulangerie Vuaillat \u00e0 Uster (ZH)<\/a>. Dipl\u00f4m\u00e9e Business\/management de l\u2019Universit\u00e9 d\u2019Auckland, elle aide son mari dans sa boulangerie sp\u00e9cialis\u00e9e en pain au levain.<\/p>\n\n\n\n

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Quelle est la signification historique et culturelle du pain et du m\u00e9tier de boulanger en France ? Comment se d\u00e9veloppe le commerce de la boulangerie au pays de la baguette ? Tatiana Mayer, une Fran\u00e7aise de 31 ans qui vit en Suisse depuis cinq ans, a beaucoup de choses \u00e0 dire. Le pain a une importance historique et culturelle en […]<\/p>\n","protected":false},"author":1,"featured_media":5324,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-8636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"\nLe pain au pays de la gastronomie | SBC<\/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:\/\/swissbaker.ch\/fr\/panissimo-news\/le-pain-au-pays-de-la-gastronomie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le pain au pays de la gastronomie\" \/>\n<meta property=\"og:description\" content=\"Quelle est la signification historique et culturelle du pain et du m\u00e9tier de boulanger en France ? Comment se d\u00e9veloppe le commerce de la boulangerie au pays de la baguette ? Tatiana Mayer, une Fran\u00e7aise de 31 ans qui vit en Suisse depuis cinq ans, a beaucoup de choses \u00e0 dire. 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