Download Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson PDF

By Priscilla Parkhurst Ferguson

French delicacies is any such staple in our realizing of excellent meals that we put out of your mind the injuries of heritage that resulted in its construction. Accounting for Taste brings those "accidents" to the outside, illuminating the magic of French food and the secret in the back of its old improvement. Priscilla Parkhurst Ferguson explains how the meals of France grew to become French cuisine.

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 delicacies within the early 19th century, to most sensible cooks at the present time, similar to Daniel Boulud and Jacques Pépin. now not a historical past of French delicacies, Accounting for Taste specializes in the folks, locations, and associations that experience made this delicacies what it truly is at the present time: a privileged automobile for nationwide id, a version of cultural ascendancy, and a pivotal web site the place perform and function intersect. With resources as a variety of because the novels of Balzac and Proust, interviews with modern cooks akin to David Bouley and Charlie Trotter, and the movie Babette's Feast, Ferguson maps the cultural box that constructions culinary affairs in France after which exports its the most important components. what is extra, way past foodstuff, the difficult connections among delicacies and kingdom, among neighborhood perform and nationwide id, remove darkness from the idea that of tradition itself.

To Brillat-Savarin's well-known dictum—"Animals fill themselves, humans devour, clever humans on my own understand how to eat"—Priscilla Ferguson provides, and Accounting for Taste indicates, how the really clever additionally recognize 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 throughout the heritage and cultural value of French food—from French Revolution to Babette’s Feast through Balzac’s suppers and Proust’s madeleines—a pleasing meal of assorted courses.”—Ian Kelly, Times (UK)

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