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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Detalles Bibliográficos
Autor principal: Davis, Jennifer J.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Baton Rouge : LSU Press, [2013]
Colección:Book collections on Project MUSE.
Temas:
Manners and customs.
Gastronomy.
Food habits.
Cooks.
Cooking, French.
Cooking.
COOKING > General.
Gastronomie > France > Histoire.
Habitudes alimentaires > France > Histoire.
Cuisiniers > France > Histoire.
Gastronomy > France > History.
Food habits > France > History.
Cooks > France > History.
Cooking > France > History.
France.
France > Moeurs et coutumes.
France > Social life and customs.
History.
Electronic books.
Acceso en línea:Texto completo
Descripción
Sumario: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.
Descripción Física:1 online resource (264 pages).
ISBN:9780807145340

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