Accounting for taste : the triumph of French cuisine Priscilla Parkhurst Ferguson

Format:

Book

Author/Creator:

Ferguson, Priscilla Parkhurst.

Language:

English

Subjects (All):

Cooking, Frenc.

Physical Description:

xiii, 258 pages : illustrations ; 24 cm

Other Title:

Triumph of French cuisine

Place of Publication:

Chicago : University of Chicago Press, 2004.

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 descriptio

Contents:

Prologue: Eating orders

Culinary configurations: Culinary identities ; French cuisines

Inventing French cuisine: Between the Old Regime and the new ; The cuisine

Readings in a culinary culture: From cuisine to gastronomy ; Food talk ; The gastronomic field

Food nostalgia: In search of cuisine lost ; Country cooking ; Cooking and chefing

Consuming passions: Conspicuous cuisines ; Identifying cuisines ; Tasting France.

Notes:

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

Local Notes:

HSP Historic Culinary Arts Collectio

ISBN:

0226243230

9780226243238

9780226243245

0226243249

OCLC:

53097206