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Defining Culinary Authority: The Transformation of Cooking in France, 1650-1830
Hardcover
Cookbooks GeneralGeneral European History
ISBN13: 9780807145333
Publisher: LSU Press
Published: Jan 2 2013
Pages: 264
Weight: 1.23
Height: 1.10 Width: 6.10 Depth: 9.60
Language: English
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.
This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.
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