Accounting for taste
Ferguson, Priscilla Parkhurst.
Accounting for taste the triumph of French cuisine / [electronic resource] : Priscilla Parkhurst Ferguson. - University of Chicago Press, 2004. - 1 online resource (xiii, 258 p.) : ill.
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.
9780226243276 (electronic bk.) 0226243273 (electronic bk.)
Cooking, French.
COOKING--Regional & Ethnic--French.
ფრანგული სამზარეულო
Electronic books.
TX719 / .F423 2004eb
641.5944
641(44)
Accounting for taste the triumph of French cuisine / [electronic resource] : Priscilla Parkhurst Ferguson. - University of Chicago Press, 2004. - 1 online resource (xiii, 258 p.) : ill.
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.
9780226243276 (electronic bk.) 0226243273 (electronic bk.)
Cooking, French.
COOKING--Regional & Ethnic--French.
ფრანგული სამზარეულო
Electronic books.
TX719 / .F423 2004eb
641.5944
641(44)