Glwadys Gilleron

Time for a snack, from mug to tea room

An ode to indulgence, a journey through childhood nostalgia or at least happy moments in our lives, exploring the world of snacks leads to questions about the strength of odours and flavours and the reason why a mug of cocoa can melt your heart. Since its appearance in France in the second half of the 17th century, snack food has evolved, adapted and modernised. Between sanctification and innovation, the aesthetics and architecture of the snack bar convey both timelessness and modernity with softness and elegance, in addition to a certain theatricality.
Those who can't resist sweet temptation are invited to step outside… the tea room.

Teachers

Jean-Pierre Constant

Keyword(s)

Gastronomy
Public spaces
Service Design

Ladurée, Mariage Frères, Angelina, Le Meurice

“Prenez du chocolat afin que les plus méchantes compagnies vous paraissent bonnes”

Rose-Marie HERDA-MOUSSEAUX, Patrick RAMBOURG, Guillaume SERET – Thé, café ou chocolat, les boissons exotiques à Paris au XVIIIe siècle

“On boit du thé pour oublier le bruit du monde”

Lu YU – Maître de thé, dynastie Tang, entre 618 et 907

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