One of the challenges of my work is to find pertinent criteria to measure the reception of some aspects of French culinary art in Sweden during the second half of the eighteen century and beyond. My study is limited to Stockholm and some countryside mansions and castles owned by nobles who were intimate with the royal Court.
I am focusing on diplomats but also on food professionals who moved to Sweden and who can be called “passeurs” or “go-between". I will focus on the Francophile Count Carl Gustaf Tessin (1695-1770) and especially his purchases when he was an “envoyé extraordinaire” in France between 1739 and 1742. Although it is quite a descriptive work, it seems to offer an original in-depth analysis of the circulation of goods.
"Carl Gustav Tessin and Culinary Considerations,"
Le Monde français du dix-huitième siècle: Vol. 1
, Article 8.
Available at: http://ir.lib.uwo.ca/mfds-ecfw/vol1/iss1/8