Accounting for Taste The Triumph of French Cuisine

Name: Accounting for Taste The Triumph of French Cuisine
Price: 8.37 USD
Availability: InStock
ISBN: 9780226243245

ISBN-10: 0226243249

ISBN-13: 9780226243245

Edition: 2004

Authors: Priscilla Parkhurst Ferguson

List price: $35.00

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French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. "Accounting for Taste" brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Regime cookbooks and ends with twenty-first-century cooking programs. It takes us from Careme, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pepin. Not a history of French cuisine, "Accounting…

Book details

List price: $35.00
Copyright year: 2004
Publisher: University of Chicago Press
Publication date: 12/15/2006
Binding: Paperback
Pages: 262
Size: 0.66" wide x 0.92" long x 0.06" tall
Weight: 0.836
Language: English



List of Illustrations


Acknowledgments


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 Epilogue:Babette’s Feast: A Fable for Culinary France



Bibliography—Cookery Works by Date of Original Publication



Sample of Cookbooks—Bibliographie de la France, 1811-98



Research Notes


Notes


Bibliography


Index