Accounting for taste : the triumph of French cuisine / Priscilla Parkhurst Ferguson.
"This culinary journey begins with Ancien Regime cookbooks and ends with twenty-first-century cooking programs. It takes us from Careme, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pepin. Not a history...
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| Format: | Book |
| Language: | English |
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Chicago :
The University of Chicago Press,
2004.
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| Online Access: | Contributor biographical information |
Table of Contents:
- Prologue : Eating orders
- Ch. 1. Culinary configurations
- Ch. 2. Inventing French cuisine
- Ch. 3. Readings in a culinary culture
- Ch. 4. Food nostalgia
- Ch. 5. Consuming passions
- Epilogue : Babette's feast : a fable for culinary France
- App A. Bibliography : Cookery works by date of original publication
- App B. Sample of cookbooks : Bibliographie de la France, 1811-98.