Defining Culinary Authority: the Transformation of Cooking in France, 1650-1832
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Baton Rouge
LSU Press
2013
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Print version record |
| Beschreibung: | 1 online resource (265 pages) |
| ISBN: | 0807145335 0807145343 0807145351 080714536X 9780807145333 9780807145340 9780807145357 9780807145364 |
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| 245 | 1 | 0 | |a Defining Culinary Authority |b the Transformation of Cooking in France, 1650-1832 |
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| 505 | 8 | |a Cover; Contents; ACKNOWLEDGMENTS; NOTE ON CURRENCY; INTRODUCTION: Taste in the Kitchen; 1. MASTERS OF DISGUISE: Artifice and Nature in Culinary Aesthetics; 2. EDUCATING COOKS: Service and Apprenticeship; 3. EDUCATING TASTE: Cooks as Critics in the Culinary Public Sphere; 4. POLICING TASTE: Guilds and the Culinary Marketplace; 5. DISPUTING TASTES: Gastronomy and Surveillance in the Culinary Marketplace of Post-Revolutionary France; 6. CITIZEN COOKS: Service and Knowledge in the Culinary Trades of Post-Revolutionary France; CONCLUSION: Inventing Traditions of Honor in Post-Revolutionary France | |
| 505 | 8 | |a NOTESBIBLIOGRAPHY; INDEX; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W. | |
| 505 | 8 | |a 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 | |
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| 650 | 7 | |a Manners and customs |2 fast | |
| 650 | 4 | |a Alltag, Brauchtum | |
| 650 | 4 | |a Geschichte | |
| 650 | 4 | |a Cooking | |
| 650 | 4 | |a Cooking |z France |x History | |
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| 650 | 4 | |a Food habits |z France |x History | |
| 650 | 4 | |a Gastronomy |z France |x History | |
| 651 | 4 | |a Frankreich | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |a Davis, Jennifer J |t . Defining Culinary Authority : The Transformation of Cooking in France, 1650-1832 |
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Datensatz im Suchindex
| _version_ | 1804175389376905216 |
|---|---|
| any_adam_object | |
| author | Davis, Jennifer J. |
| author_facet | Davis, Jennifer J. |
| author_role | aut |
| author_sort | Davis, Jennifer J. |
| author_variant | j j d jj jjd |
| building | Verbundindex |
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| contents | Cover; Contents; ACKNOWLEDGMENTS; NOTE ON CURRENCY; INTRODUCTION: Taste in the Kitchen; 1. MASTERS OF DISGUISE: Artifice and Nature in Culinary Aesthetics; 2. EDUCATING COOKS: Service and Apprenticeship; 3. EDUCATING TASTE: Cooks as Critics in the Culinary Public Sphere; 4. POLICING TASTE: Guilds and the Culinary Marketplace; 5. DISPUTING TASTES: Gastronomy and Surveillance in the Culinary Marketplace of Post-Revolutionary France; 6. CITIZEN COOKS: Service and Knowledge in the Culinary Trades of Post-Revolutionary France; CONCLUSION: Inventing Traditions of Honor in Post-Revolutionary France NOTESBIBLIOGRAPHY; INDEX; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W. 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 |
| ctrlnum | (OCoLC)823726886 (DE-599)BVBBV043032255 |
| dewey-full | 641.0130944 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.0130944 |
| dewey-search | 641.0130944 |
| dewey-sort | 3641.0130944 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| geographic | Frankreich |
| geographic_facet | Frankreich |
| id | DE-604.BV043032255 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:15:31Z |
| institution | BVB |
| isbn | 0807145335 0807145343 0807145351 080714536X 9780807145333 9780807145340 9780807145357 9780807145364 |
| language | English |
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| physical | 1 online resource (265 pages) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2013 |
| publishDateSearch | 2013 |
| publishDateSort | 2013 |
| publisher | LSU Press |
| record_format | marc |
| spelling | Davis, Jennifer J. Verfasser aut Defining Culinary Authority the Transformation of Cooking in France, 1650-1832 Baton Rouge LSU Press 2013 1 online resource (265 pages) txt rdacontent c rdamedia cr rdacarrier Print version record Cover; Contents; ACKNOWLEDGMENTS; NOTE ON CURRENCY; INTRODUCTION: Taste in the Kitchen; 1. MASTERS OF DISGUISE: Artifice and Nature in Culinary Aesthetics; 2. EDUCATING COOKS: Service and Apprenticeship; 3. EDUCATING TASTE: Cooks as Critics in the Culinary Public Sphere; 4. POLICING TASTE: Guilds and the Culinary Marketplace; 5. DISPUTING TASTES: Gastronomy and Surveillance in the Culinary Marketplace of Post-Revolutionary France; 6. CITIZEN COOKS: Service and Knowledge in the Culinary Trades of Post-Revolutionary France; CONCLUSION: Inventing Traditions of Honor in Post-Revolutionary France NOTESBIBLIOGRAPHY; INDEX; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W. 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 Cookbooks France / Social life and customs COOKING / General bisacsh Cooking fast Cooking, French fast Cooks fast Food habits fast Gastronomy fast Manners and customs fast Alltag, Brauchtum Geschichte Cooking Cooking France History Cooking, French Cooks France History Food habits France History Gastronomy France History Frankreich Erscheint auch als Druck-Ausgabe Davis, Jennifer J . Defining Culinary Authority : The Transformation of Cooking in France, 1650-1832 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=516655 Aggregator Volltext |
| spellingShingle | Davis, Jennifer J. Defining Culinary Authority the Transformation of Cooking in France, 1650-1832 Cover; Contents; ACKNOWLEDGMENTS; NOTE ON CURRENCY; INTRODUCTION: Taste in the Kitchen; 1. MASTERS OF DISGUISE: Artifice and Nature in Culinary Aesthetics; 2. EDUCATING COOKS: Service and Apprenticeship; 3. EDUCATING TASTE: Cooks as Critics in the Culinary Public Sphere; 4. POLICING TASTE: Guilds and the Culinary Marketplace; 5. DISPUTING TASTES: Gastronomy and Surveillance in the Culinary Marketplace of Post-Revolutionary France; 6. CITIZEN COOKS: Service and Knowledge in the Culinary Trades of Post-Revolutionary France; CONCLUSION: Inventing Traditions of Honor in Post-Revolutionary France NOTESBIBLIOGRAPHY; INDEX; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W. 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 Cookbooks France / Social life and customs COOKING / General bisacsh Cooking fast Cooking, French fast Cooks fast Food habits fast Gastronomy fast Manners and customs fast Alltag, Brauchtum Geschichte Cooking Cooking France History Cooking, French Cooks France History Food habits France History Gastronomy France History |
| title | Defining Culinary Authority the Transformation of Cooking in France, 1650-1832 |
| title_auth | Defining Culinary Authority the Transformation of Cooking in France, 1650-1832 |
| title_exact_search | Defining Culinary Authority the Transformation of Cooking in France, 1650-1832 |
| title_full | Defining Culinary Authority the Transformation of Cooking in France, 1650-1832 |
| title_fullStr | Defining Culinary Authority the Transformation of Cooking in France, 1650-1832 |
| title_full_unstemmed | Defining Culinary Authority the Transformation of Cooking in France, 1650-1832 |
| title_short | Defining Culinary Authority |
| title_sort | defining culinary authority the transformation of cooking in france 1650 1832 |
| title_sub | the Transformation of Cooking in France, 1650-1832 |
| topic | Cookbooks France / Social life and customs COOKING / General bisacsh Cooking fast Cooking, French fast Cooks fast Food habits fast Gastronomy fast Manners and customs fast Alltag, Brauchtum Geschichte Cooking Cooking France History Cooking, French Cooks France History Food habits France History Gastronomy France History |
| topic_facet | Cookbooks France / Social life and customs COOKING / General Cooking Cooking, French Cooks Food habits Gastronomy Manners and customs Alltag, Brauchtum Geschichte Cooking France History Cooks France History Food habits France History Gastronomy France History Frankreich |
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| work_keys_str_mv | AT davisjenniferj definingculinaryauthoritythetransformationofcookinginfrance16501832 |