Defining Culinary Authority the Transformation of Cooking in France, 1650-1832.
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, Jennifer J. Davis argues that the w...
| Основен автор: | Davis, Jennifer J. |
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| Формат: | Електронен |
| Език: | English |
| Публикувано: |
Baton Rouge :
LSU Press,
2013.
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| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=516655 |
| Подобни документи: |
Print version::
Defining Culinary Authority : The Transformation of Cooking in France, 1650-1832. |
| Резюме: |
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, Jennifer J. Davis 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, Davis analyzes the development of cooking aesthetics and practices by examining the p. |
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| Физически характеристики: |
1 online resource (265 pages) |
| Библиография: |
Includes bibliographical references and index. |
| ISBN: |
9780807145340 0807145343 |