~Pdf ☨ Accounting for Taste: The Triumph of French Cuisine ♶ PDF or E-pub free

~Pdf ⚇ Accounting for Taste: The Triumph of French Cuisine ♟ French Cuisine Is Such A Staple In Our Understanding Of Fine Food That We Forget The Accidents Of History That Led To Its Creation Accounting For Taste Brings These Accidents To The Surface, Illuminating The Magic Of French Cuisine And The Mystery Behind Its Historical Development Priscilla Parkhurst Ferguson Explains How The Food Of France Became French CuisineThis Momentous Culinary Journey Begins With Ancien R Gime Cookbooks And Ends With Twenty First Century Cooking Programs It Takes Us From Car Me, The Inventor Of Modern French Cuisine In The Early Nineteenth Century, To Top Chefs Today, Such As Daniel Boulud And Jacques P Pin Not A History Of French Cuisine, Accounting For Taste Focuses On The People, Places, And Institutions That Have Made This Cuisine What It Is Today A Privileged Vehicle For National Identity, A Model Of Cultural Ascendancy, And A Pivotal Site Where Practice And Performance Intersect With Sources As Various As The Novels Of Balzac And Proust, Interviews With Contemporary Chefs Such As David Bouley And Charlie Trotter, And The Film Babette S Feast, Ferguson Maps The Cultural Field That Structures Culinary Affairs In France And Then Exports Its Crucial Ingredients What S , Well Beyond Food, The Intricate Connections Between Cuisine And Country, Between Local Practice And National Identity, Illuminate The Concept Of Culture ItselfTo Brillat Savarin S Famous Dictum Animals Fill Themselves, People Eat, Intelligent People Alone Know How To Eat Priscilla Ferguson Adds, And Accounting For Taste Shows, How The Truly Intelligent Also Know Why They Eat The Way They Do Parkhurst Ferguson Has Her Nose In The Right Place, And An Infectious Lust For Her Subject That Makes This Trawl Through The History And Cultural Significance Of French Food From French Revolution To Babette S Feast Via Balzac S Suppers And Proust S Madeleines A Satisfying Meal Of Varied Courses Ian Kelly, Times UK A must read for anyone who wants to understand why food in France seems to be better tasting, thoughtfully prepared, and a bigger part of daily life than anywhere else A textbook but fascinating. This is very much an academic study of the meaning and uses of cuisine as a phenomenon, specifically using the example France from the later 18th century to modern times There s a great deal of interesting information tucked away in it, but the theory heavy writing style makes it less accessible that it might be and a bit tedious to read Some of the useful interesting observations cover things like the increasing democratization of culinary literature, the shift in the focus of haute cuisine from private upper class spectacles to a public restaurant culture participated in by a wider variety of classes, and the perpetuation of a stereotype of female cooks and male chefs. Excellent book for those interested in the sociology of production and consumption It includes a historic account of the emergence and development of French cuisine as well an examination cuisine versus gastronomic culture, the cuisine contract between chefs and their consumers It also explores the male dominance in the profession of chefs A good and interesting read I didn t like the last chapter that much but probably should watch the film that is analysed here as I got a bit bored with the description of its content. dissertationish UoC free e mini read latenight I obtained a copy of this book from the publishers a few months ago during a promotion This review in its entirety was originally posted at caffeinatedlife.net focus is especially interesting, that of cuisine and its reflection on national identity, culture, and sense of history In a general sense, it focuses on food in a social context who we are, how we associate ourselves with our cuisines.As the title indicates, this book focuses on French cuisine, but a lot of the analysis I think can be applied to other cultures as well Something that struck me as I was reading this book was how eating was seen as an intellectual activity as well, which is something I would have never considered I wish I had saved the page where the narrative was talking about this in particular, it was rather fascinating The author uses a variety of sources to discuss the development and impact of French cuisine over the last few centuries, from primary sources of pamphlets and newspapers and other sources from the time to French literature, in which foods come up quite frequently something I never realised when I was reading some of the classics last year By the last chapter, the narrative turns to the present and the current challenges that French society faces in terms of their cuisine and the advent of globalisation.I honestly wish I had time to read this novel carefully and analyse it in an academic sense But suffice to say, Accounting for Taste is a well researched book and overall a fascinating read Readers of French history, books about cuisine, and books about national identity and society will want to check out this title.