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
Tabla de Contenidos:
  • 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.

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