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 |
MARC
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| 100 | 1 | |a Davis, Jennifer J. | |
| 245 | 1 | 0 | |a Defining Culinary Authority : |b The Transformation of Cooking in France, 1650-1830 / |c Jennifer J. Davis. |
| 264 | 1 | |a Baton Rouge : |b LSU Press, |c [2013] | |
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| 505 | 0 | |a Introduction : Taste in the kitchen -- Masters of disguise : artifice and nature in culinary aesthetics -- Educating cooks : service and apprenticeship -- Educating taste : cooks as critics in the culinary public sphere -- Policing taste : guilds and the culinary marketplace -- Disputing tastes : gastronomy and surveillance in the culinary marketplace of post-revolutionary France -- Citizen cooks : service and knowledge in the culinary trades of post-revolutionary France -- Conclusion : inventing traditions of honor in post-revolutionary France. | |
| 520 | |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, the author 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, the author analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. | ||
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
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| 650 | 0 | |a Cooking. | |
| 650 | 0 | |a Cooking |z France |x History. | |
| 650 | 0 | |a Cooking, French. | |
| 650 | 0 | |a Cooks |z France |x History. | |
| 650 | 0 | |a Food habits |z France |x History. | |
| 651 | 0 | |a France |x Social life and customs. | |
| 650 | 0 | |a Gastronomy |z France |x History. | |
| 655 | 7 | |a History. |2 fast |0 (OCoLC)fst01411628 | |
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| 776 | 0 | 8 | |i Print version: |a Davis, Jennifer J. |t Defining Culinary Authority : The Transformation of Cooking in France, 1650-1832. |d Baton Rouge : LSU Press, ©2013 |z 9780807145333 |
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| 952 | f | f | |a Middle Tennessee State University |b Main |c James E. Walker Library |d Electronic Resources |t 0 |e TX637 .D35 2012 |h Library of Congress classification |
