Defining Culinary Authority : The Transformation of Cooking in France, 1650-1830 /
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, the author argues that the work of...
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| Main Author: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Baton Rouge :
LSU Press,
[2013]
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| Subjects: | |
| Online Access: | CONNECT |
