{"product_id":"accounting-for-taste-the-triumph-of-french-cuisine-paperback","title":"Accounting for Taste: The Triumph of French Cuisine - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePriscilla Parkhurst Ferguson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrench cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. \u003ci\u003eAccounting for Taste\u003c\/i\u003e 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 cuisine. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the \"inventor\" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, \u003ci\u003eAccounting for Taste\u003c\/i\u003e 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 \u003ci\u003eBabette's Feast\u003c\/i\u003e, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. \u003cp\u003e\u003c\/p\u003eTo Brillat-Savarin's famous dictum--\"Animals fill themselves, people eat, intelligent people alone know how to eat\"--Priscilla Ferguson adds, and \u003ci\u003eAccounting for Taste\u003c\/i\u003e shows, how the truly intelligent also know \u003ci\u003ewhy\u003c\/i\u003e they eat the way they do. \u003cp\u003e\u003c\/p\u003e\"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 \u003ci\u003eBabette's Feast\u003c\/i\u003e via Balzac's suppers and Proust's madeleines--a satisfying meal of varied courses.\"--Ian Kelly, \u003ci\u003eTimes\u003c\/i\u003e (UK) \u003cp\u003e\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eFrench cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. \u003ci\u003eAccounting for Taste\u003c\/i\u003e 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 cuisine. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the inventor of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, \u003ci\u003eAccounting for Taste\u003c\/i\u003e 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 \u003ci\u003eBabette's Feast\u003c\/i\u003e, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. \u003cp\u003e\u003c\/p\u003eTo Brillat-Savarin's famous dictum--Animals fill themselves, people eat, intelligent people alone know how to eat--Priscilla Ferguson adds, and \u003ci\u003eAccounting for Taste\u003c\/i\u003e shows, how the truly intelligent also know \u003ci\u003ewhy\u003c\/i\u003e they eat the way they do.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eFrench cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. \u003ci\u003eAccounting for Taste\u003c\/i\u003e 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 cuisine. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the \"inventor\" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, \u003ci\u003eAccounting for Taste\u003c\/i\u003e 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 \u003ci\u003eBabette's Feast\u003c\/i\u003e, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. \u003cp\u003e\u003c\/p\u003eTo Brillat-Savarin's famous dictum--\"Animals fill themselves, people eat, intelligent people alone know how to eat\"--Priscilla Ferguson adds, and \u003ci\u003eAccounting for Taste\u003c\/i\u003e shows, how the truly intelligent also know \u003ci\u003ewhy\u003c\/i\u003e they eat the way they do.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePriscilla Parkhurst Ferguson\u003c\/b\u003e is professor of sociology at Columbia University. Her previous books include \u003ci\u003eParis as Revolution\u003c\/i\u003e and \u003ci\u003eLiterary France.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 262\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 9.04 x 6.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 15, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52499824279859,"sku":"9780226243245","price":70.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/oeXJFb00eh9780226243245.webp?v=1760100849","url":"https:\/\/www.vysn.com\/en-ca\/products\/accounting-for-taste-the-triumph-of-french-cuisine-paperback","provider":"VYSN","version":"1.0","type":"link"}