000 02960cam a22004094i 4500
005 20211103064554.0
008 040705s2004 ilua b 001 0 eng d
010 _a 2003020876
011 _aBIB MATCHES WORLDCAT
020 _a0226243230
_qhardcover (alk. paper)
020 _a9780226243238
_qhardcover (alk. paper)
035 _a(ATU)b10899972
035 _a(DLC) 2003020876
035 _a(OCoLC)53097206
040 _aDLC
_beng
_erda
_dATU
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.
300 _axiii, 258 pages :
_billustrations ;
_c24 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
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
856 4 2 _3Contributor biographical information
_uhttp://www.loc.gov/catdir/bios/uchi051/2003020876.html
907 _a.b10899972
_b24-05-21
_c27-10-15
998 _a(3)b
_a(3)c
_b23-03-18
_cm
_da
_feng
_gilu
_h0
945 _a641.5944 FER
_g1
_iA261092B
_j0
_lcmain
_o-
_p$33.90
_q-
_r-
_s-
_t0
_u15
_v2
_w1
_x3
_y.i12092988
_z29-10-15
942 _cB
999 _c1151528
_d1151528