Defining culinary authority : the transformation of cooking in France, 1650-1830 / Jennifer J. Davis.

Format:

Book

Author/Creator:

Davis, Jennifer J., 1974-

Language:

English

Subjects (All):

Gastronomy--France--History.

Gastronomy.

Cooks--France--History.

Cooks.

Cooking--France--History.

Cooking.

Food habits--France--History.

Food habits.

Cooking, French.

Cookbooks.

France--Social life and customs.

France.

Physical Description:

1 online resource (265 p.)

Place of Publication:

Baton Rouge : Louisiana State University Press, 2013.

Language Note:

English

Summary:

In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women.Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the p

Contents:

Taste in the kitchen

Masters of disguise : artifice and nature in culinary aesthetics

Educating cooks : service and apprenticeship

Educating taste : cooks as critics in the culinary public sphere

Policing taste : guilds and the culinary marketplace

Disputing tastes : gastronomy and surveillance in the culinary marketplace of post-revolutionary France

Citizen cooks : service and knowledge in the culinary trades of post-revolutionary France

Conclusion : inventing traditions of honor in post-revolutionary France.

Notes:

Description based upon print version of record.

Description based on print version record.

Includes bibliographical references and index.

ISBN:

0-8071-4534-3

OCLC:

823726886