The expert cook in enlightenment France / Sean Takats.

Format:

Book

Author/Creator:

Takats, Sean, 1974-

Series:

Johns Hopkins University studies in historical and political science ; 129th ser., 2.

The Johns Hopkins University studies in historical and political science, 129th series ; 2

Language:

English

Subjects (All):

Cooking, French--History--18th century.

Cooking, French.

Cooking--France--History--18th century.

Cooking.

Cooks--France--History--18th century.

Cooks.

History.

France--Social life and customs--18th century.

France.

Manners and customs.

Physical Description:

x, 203 pages : illustrations ; 24 cm.

Place of Publication:

Baltimore : Johns Hopkins University Press, 2011.

Summary:

Takats (history, George Mason U.) describes how 18th-century French cooks transformed themselves from domestic servants into professionals with artistic skills like other artists and health skills like doctors. They combined mechanical expertise with new theoretical perspectives on food and taste, he says, to create the modern French cooking that quickly became renowned throughout the world. He discusses defining the cook, corrupting spaces, pots and pans, theorizing the kitchen, and the servant of medicine. Annotation ©2012 Book News, Inc., Portland, OR (booknews.com)

Contents:

Defining the cook

Corrupting spaces

Pots and pens

Theorizing the kitchen

The servant of medicine

Conclusion.

Notes:

Includes bibliographical references and index.

ISBN:

1421402831

9781421402833

OCLC:

711959730