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005 | 20211103064554.0 | ||
008 | 040705s2004 ilua b 001 0 eng d | ||
010 | _a 2003020876 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0226243230 _qhardcover (alk. paper) |
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020 |
_a9780226243238 _qhardcover (alk. paper) |
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035 | _a(ATU)b10899972 | ||
035 | _a(DLC) 2003020876 | ||
035 | _a(OCoLC)53097206 | ||
040 |
_aDLC _beng _erda _dATU |
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042 | _apcc | ||
043 | _ae-fr--- | ||
050 | 0 | 0 |
_aTX719 _b.F423 2004 |
082 | 0 | 0 |
_a641.5944 _222 |
100 | 1 |
_aFerguson, Priscilla Parkhurst, _eauthor. _9262328 |
|
245 | 1 | 0 |
_aAccounting for taste : _bthe triumph of French cuisine / _cPriscilla Parkhurst Ferguson. |
264 | 1 |
_aChicago : _bThe University of Chicago Press, _c2004. |
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300 |
_axiii, 258 pages : _billustrations ; _c24 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references (pages 239-252) and index. | ||
505 | 0 | 0 |
_tPrologue : Eating orders -- _gCh. 1. _tCulinary configurations -- _gCh. 2. _tInventing French cuisine -- _gCh. 3. _tReadings in a culinary culture -- _gCh. 4. _tFood nostalgia -- _gCh. 5. _tConsuming passions -- _tEpilogue : Babette's feast : a fable for culinary France -- _gApp A. _tBibliography : Cookery works by date of original publication -- _gApp B. _tSample of cookbooks : Bibliographie de la France, 1811-98. |
520 | 1 | _a"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 of French cuisine, Accounting for Taste focuses instead 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 Babette's Feast, 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."--BOOK JACKET. | |
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aCooking, French _9316066 |
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856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/uchi051/2003020876.html |
907 |
_a.b10899972 _b24-05-21 _c27-10-15 |
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