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Accounting for taste [electronic resource] : the triumph of French cuisine / Priscilla Parkhurst Ferguson.

By: Ferguson, Priscilla Parkhurst.
Material type: TextTextPublisher: Chicago : University of Chicago Press, 2004Description: 1 online resource (xiii, 258 p.) : ill.ISBN: 9780226243276 (electronic bk.); 0226243273 (electronic bk.).Subject(s): Cooking, French | COOKING -- Regional & Ethnic -- French | ფრანგული სამზარეულოGenre/Form: Electronic books.Additional physical formats: Print version:: Accounting for taste.DDC classification: 641.5944 LOC classification: TX719 | .F423 2004ebOnline resources: EBSCOhost
Contents:
Prologue: Eating orders -- 1. Culinary configurations. Culinary identities ; French cuisines -- 2. Inventing French cuisine. Between the Old Regime and the new ; The cuisine -- 3. Readings in a culinary culture. From cuisine to gastronomy ; Food talk ; The gastronomic field -- 4. Food nostalgia. In search of cuisine lost ; Country cooking ; Cooking and chefing -- 5. Consuming passions. Conspicuous cuisines ; Identifying cuisines ; Tasting France.
Summary: Ferguson explains how the food of France became French cuisine. This journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, this book focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients.--From publisher description.
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ელ.რესურსი ელ.რესურსი ეროვნული სამეცნიერო ბიბლიოთეკა 1
641(44) (Browse shelf) Available

Includes bibliographical references (p. 239-252) and index.

Prologue: Eating orders -- 1. Culinary configurations. Culinary identities ; French cuisines -- 2. Inventing French cuisine. Between the Old Regime and the new ; The cuisine -- 3. Readings in a culinary culture. From cuisine to gastronomy ; Food talk ; The gastronomic field -- 4. Food nostalgia. In search of cuisine lost ; Country cooking ; Cooking and chefing -- 5. Consuming passions. Conspicuous cuisines ; Identifying cuisines ; Tasting France.

Ferguson explains how the food of France became French cuisine. This journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, this book focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients.--From publisher description.

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