Defining culinary authority
Subtitle: the transformation of cooking in France, 1650-1830
By: Jennifer J. Davis
Publisher: Louisiana State University Press
Published: 2012
Place of publication: Baton Rouge
Language: eng
Number of pages: 264
ISBN-13: 9780807145333; 9780807145340; 9780807145357; 9780807145364
Subjects: Social life and customs; Cooks; Cookbooks; French Cooking; Cooking; Gastronomy; Food habits; History
Notes: Includes bibliographical references and index.
Table of contents: title: Taste in the kitchen; title: Masters of disguise : artifice and nature in culinary aesthetics; title: Educating cooks : service and apprenticeship; title: Educating taste : cooks as critics in the culinary public sphere; title: Policing taste : guilds and the culinary marketplace; title: Disputing tastes : gastronomy and surveillance in the culinary marketplace of post-revolutionary France; title: Citizen cooks : service and knowledge in the culinary trades of post-revolutionary France; title: Conclusion : inventing traditions of honor in post-revolutionary France.