Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson PDF

By Priscilla Parkhurst Ferguson

French delicacies is one of these staple in our realizing of good nutrients that we disregard the injuries of heritage that resulted in its production. Accounting for Taste brings those "accidents" to the skin, illuminating the magic of French delicacies and the secret in the back of its historic improvement. Priscilla Parkhurst Ferguson explains how the foodstuff of France grew to become French cuisine.

This momentous culinary trip starts with Ancien Régime cookbooks and ends with twenty-first-century cooking courses. It takes us from Carême, the "inventor" of contemporary French delicacies within the early 19th century, to most sensible cooks this day, equivalent to Daniel Boulud and Jacques Pépin. now not a historical past of French food, Accounting for Taste makes a speciality of the folks, locations, and associations that experience made this delicacies what it's this day: a privileged car for nationwide identification, a version of cultural ascendancy, and a pivotal web site the place perform and function intersect. With assets as a variety of because the novels of Balzac and Proust, interviews with modern cooks akin to David Bouley and Charlie Trotter, and the movie Babette's Feast, Ferguson maps the cultural box that constructions culinary affairs in France after which exports its the most important parts. what is extra, way past meals, the complicated connections among food and kingdom, among neighborhood perform and nationwide id, remove darkness from the concept that of tradition itself.

To Brillat-Savarin's well-known dictum—"Animals fill themselves, humans devour, clever humans by myself understand how to eat"—Priscilla Ferguson provides, and Accounting for Taste exhibits, how the really clever additionally comprehend why they devour the best way they do.

“Parkhurst Ferguson has her nostril within the correct position, and an infectious lust for her topic that makes this trawl in the course of the background and cultural value of French food—from French Revolution to Babette’s Feast through Balzac’s suppers and Proust’s madeleines—a pleasant meal of assorted courses.”—Ian Kelly, Times (UK)

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Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson

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