Accounting for taste: the triumph of French cuisine
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Chicago
University of Chicago Press
2004
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| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Includes bibliographical references (pages 239-252) and index 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 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 |
| Beschreibung: | 1 Online-Ressource (xiii, 258 pages) |
| ISBN: | 0226243249 0226243273 9780226243238 9780226243245 9780226243276 |
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Datensatz im Suchindex
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| spelling | Ferguson, Priscilla Parkhurst Verfasser aut Accounting for taste the triumph of French cuisine Priscilla Parkhurst Ferguson Chicago University of Chicago Press 2004 1 Online-Ressource (xiii, 258 pages) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references (pages 239-252) and index 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 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 Geschichte gnd rswk-swf COOKING / Regional & Ethnic / French bisacsh Cooking, French fast Kochen swd Cooking, French Kochen (DE-588)4031445-5 gnd rswk-swf Frankreich (DE-588)4018145-5 gnd rswk-swf Frankreich (DE-588)4018145-5 g Kochen (DE-588)4031445-5 s Geschichte z 1\p DE-604 Erscheint auch als Druckausgabe 0-226-24323-0 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=298802 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Ferguson, Priscilla Parkhurst Accounting for taste the triumph of French cuisine COOKING / Regional & Ethnic / French bisacsh Cooking, French fast Kochen swd Cooking, French Kochen (DE-588)4031445-5 gnd |
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| title | Accounting for taste the triumph of French cuisine |
| title_auth | Accounting for taste the triumph of French cuisine |
| title_exact_search | Accounting for taste the triumph of French cuisine |
| title_full | Accounting for taste the triumph of French cuisine Priscilla Parkhurst Ferguson |
| title_fullStr | Accounting for taste the triumph of French cuisine Priscilla Parkhurst Ferguson |
| title_full_unstemmed | Accounting for taste the triumph of French cuisine Priscilla Parkhurst Ferguson |
| title_short | Accounting for taste |
| title_sort | accounting for taste the triumph of french cuisine |
| title_sub | the triumph of French cuisine |
| topic | COOKING / Regional & Ethnic / French bisacsh Cooking, French fast Kochen swd Cooking, French Kochen (DE-588)4031445-5 gnd |
| topic_facet | COOKING / Regional & Ethnic / French Cooking, French Kochen Frankreich |
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