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

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

Label
Accounting for taste : the triumph of French cuisine
Title
Accounting for taste
Title remainder
the triumph of French cuisine
Statement of responsibility
Priscilla Parkhurst Ferguson
Creator
Subject
Language
eng
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 description
Action
Committed to retain
Cataloging source
DLC
http://library.link/vocab/creatorName
Ferguson, Priscilla Parkhurst
Illustrations
illustrations
Index
index present
LC call number
TX719
LC item number
.F47 2004
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Cooking, French
  • Kochen
  • Frankreich
Label
Accounting for taste : the triumph of French cuisine, Priscilla Parkhurst Ferguson
Instantiates
Publication
Bibliography note
Includes bibliographical references (p. 239-252) and index
Contents
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
Control code
53097206
Dimensions
24 cm
Extent
xiii, 258 p.
Isbn
9780226243245
Isbn Type
(pbk.)
Lccn
2003020876
Other physical details
ill.
System control number
(OCoLC)53097206
Label
Accounting for taste : the triumph of French cuisine, Priscilla Parkhurst Ferguson
Publication
Bibliography note
Includes bibliographical references (p. 239-252) and index
Contents
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
Control code
53097206
Dimensions
24 cm
Extent
xiii, 258 p.
Isbn
9780226243245
Isbn Type
(pbk.)
Lccn
2003020876
Other physical details
ill.
System control number
(OCoLC)53097206

Library Locations

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      32.771354 -117.193327
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