By Priscilla Parkhurst Ferguson
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 recent French food within the early 19th century, to best cooks this day, similar to Daniel Boulud and Jacques Pépin. no longer a historical past of French delicacies, Accounting for Taste specializes in the folk, areas, and associations that experience made this delicacies what it's this day: a privileged motor vehicle for nationwide identification, a version of cultural ascendancy, and a pivotal website the place perform and function intersect. With assets as numerous because the novels of Balzac and Proust, interviews with modern cooks comparable to David Bouley and Charlie Trotter, and the movie Babette's Feast, Ferguson maps the cultural box that buildings culinary affairs in France after which exports its an important parts. what is extra, well past meals, the complex connections among food and state, among neighborhood perform and nationwide identification, remove darkness from the idea that of tradition itself.
To Brillat-Savarin's recognized dictum—"Animals fill themselves, humans devour, clever humans on my own understand how to eat"—Priscilla Ferguson provides, and Accounting for Taste exhibits, how the really clever additionally be aware of why they devour the way in which they do.
“Parkhurst Ferguson has her nostril within the correct position, and an infectious lust for her topic that makes this trawl during the historical past and cultural importance of French food—from French Revolution to Babette’s Feast through Balzac’s suppers and Proust’s madeleines—a fulfilling meal of assorted courses.”—Ian Kelly, Times (UK)
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Extra resources for Accounting for Taste: The Triumph of French Cuisine
Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson