{"id":45090,"date":"2025-07-14T15:59:10","date_gmt":"2025-07-14T13:59:10","guid":{"rendered":"https:\/\/diploma.ecolecamondo.fr\/memoire\/glwadys-gilleron\/le-temps-du-gouter-de-la-tasse-au-salon-de-the\/"},"modified":"2026-01-27T17:47:32","modified_gmt":"2026-01-27T16:47:32","slug":"le-temps-du-gouter-de-la-tasse-au-salon-de-the","status":"publish","type":"dissertation","link":"https:\/\/diploma.ecolecamondo.fr\/en\/memoire\/glwadys-gilleron\/le-temps-du-gouter-de-la-tasse-au-salon-de-the\/","title":{"rendered":"Time for a snack, from mug to tea room"},"content":{"rendered":"
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Ladur\u00e9e, Mariage Fr\u00e8res, Angelina, Le Meurice<\/em>\n<\/figcaption>\n <\/article>\n\n\n\n

“Prenez du chocolat afin que les plus m\u00e9chantes compagnies vous paraissent bonnes”<\/p>

Rose-Marie HERDA-MOUSSEAUX, Patrick RAMBOURG, Guillaume SERET<\/span> – <\/span>Th\u00e9, caf\u00e9 ou chocolat, les boissons exotiques \u00e0 Paris au XVIIIe si\u00e8cle <\/span><\/p><\/div><\/div><\/div><\/article>\n\n\n

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“On boit du th\u00e9 pour oublier le bruit du monde”<\/p>

Lu YU<\/span> – <\/span>Ma\u00eetre de th\u00e9, dynastie Tang, entre 618 et 907<\/span><\/p><\/div><\/div><\/div><\/article>\n","protected":false},"author":89,"featured_media":45091,"template":"","meta":{"_acf_changed":false,"_metafield_presentation":"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\u2026 the tea room.","_metafield_image_toggle":false,"_metafield_image_legend":"","_metafield_gallery":"[{\"id\":45091,\"title\":\"memoire-2-avec-ombre\",\"url\":\"https:\/\/diploma.ecolecamondo.fr\/content\/uploads\/2025\/07\/memoire-2-avec-ombre-1.jpg\",\"thumbnail\":\"https:\/\/diploma.ecolecamondo.fr\/content\/uploads\/2025\/07\/memoire-2-avec-ombre-1-150x150.jpg\"}]"},"keywords":[69,67,63],"teachers_list_1":[10],"class_list":["post-45090","dissertation","type-dissertation","status-publish","has-post-thumbnail","hentry","keywords-gastronomy","keywords-public-spaces","keywords-service-design","teachers_list_1-jean-pierre-constant"],"acf":[],"yoast_head":"\nTime for a snack, from mug to tea room - Diploma Camondo<\/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:\/\/diploma.ecolecamondo.fr\/en\/memoire\/glwadys-gilleron\/le-temps-du-gouter-de-la-tasse-au-salon-de-the\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Time for a snack, from mug to tea room - 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