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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...
| Autor principal: | |
|---|---|
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Baton Rouge :
LSU Press,
[2013]
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| Colección: | Book collections on Project MUSE.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 040 | |a MdBmJHUP |c MdBmJHUP | ||
| 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] | |
| 264 | 3 | |a Baltimore, Md. : |b Project MUSE, |c 2013 | |
| 264 | 4 | |c ©[2013] | |
| 300 | |a 1 online resource (264 pages). | ||
| 336 | |a text |b txt |2 rdacontent | ||
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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 | |a Description based on print version record. | ||
| 650 | 7 | |a Manners and customs. |2 fast |0 (OCoLC)fst01007815 | |
| 650 | 7 | |a Gastronomy. |2 fast |0 (OCoLC)fst00938901 | |
| 650 | 7 | |a Food habits. |2 fast |0 (OCoLC)fst00930807 | |
| 650 | 7 | |a Cooks. |2 fast |0 (OCoLC)fst00878051 | |
| 650 | 7 | |a Cooking, French. |2 fast |0 (OCoLC)fst01753313 | |
| 650 | 7 | |a Cooking. |2 fast |0 (OCoLC)fst01754966 | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 6 | |a Gastronomie |z France |x Histoire. | |
| 650 | 6 | |a Habitudes alimentaires |z France |x Histoire. | |
| 650 | 6 | |a Cuisiniers |z France |x Histoire. | |
| 650 | 0 | |a Gastronomy |z France |x History. | |
| 650 | 0 | |a Food habits |z France |x History. | |
| 650 | 0 | |a Cooks |z France |x History. | |
| 650 | 0 | |a Cooking, French. | |
| 650 | 0 | |a Cooking |z France |x History. | |
| 650 | 0 | |a Cooking. | |
| 651 | 7 | |a France. |2 fast |0 (OCoLC)fst01204289 | |
| 651 | 6 | |a France |x Moeurs et coutumes. | |
| 651 | 0 | |a France |x Social life and customs. | |
| 655 | 7 | |a History. |2 fast |0 (OCoLC)fst01411628 | |
| 655 | 7 | |a Electronic books. |2 local | |
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| 945 | |a Project MUSE - 2013 Complete | ||