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Accounting for Taste : The Triumph of French Cuisine - Priscilla Parkhurst Ferguson

Accounting for Taste

The Triumph of French Cuisine

Hardcover Published: 1st July 2004
ISBN: 9780226243238
Number Of Pages: 256

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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 for Taste" 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 such as David Bouley and Charlie Trotter, and the film "Babette's Feast," Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself.
To Brillat-Savarin's famous dictum--"Animals fill themselves, people eat, intelligent people alone know how to eat"--Priscilla Ferguson adds, and "Accounting for Taste" shows, how the truly intelligent also know "why" they eat the way they do.
"Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food--from French Revolution to "Babette's Feast" via Balzac's suppers and Proust's madeleines--a satisfying meal of varied courses."--Ian Kelly, "Times" (UK)

Industry Reviews

"Today more than ever in the culinary world we have a curiosity for how cooking has developed. French cuisine has been nurturing chefs and diners alike since its emergence. Priscilla Ferguson sensibly captures the essence of French cuisine by following the steps of its evolution as one of the most influential cultures in the world. Accounting for Taste is truly a remarkable contribution to gastronomical literature." - Chef Charlie Trotter"

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
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780226243238
ISBN-10: 0226243230
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 256
Published: 1st July 2004
Publisher: The University of Chicago Press
Country of Publication: US
Dimensions (cm): 23.5 x 16.7  x 2.54
Weight (kg): 0.52

Earn 133 Qantas Points
on this Book