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

By Priscilla Parkhurst Ferguson

French delicacies is the sort of staple in our knowing of good foodstuff that we overlook the injuries of heritage that ended 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 ancient improvement. Priscilla Parkhurst Ferguson explains how the meals of France turned French cuisine.

This momentous culinary trip starts off 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 best cooks this present day, resembling Daniel Boulud and Jacques Pépin. now not a background of French food, Accounting for Taste specializes in the folks, locations, and associations that experience made this food what it's at the present time: a privileged car for nationwide id, a version of cultural ascendancy, and a pivotal website the place perform and function intersect. With resources as quite a few 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, way past nutrients, the difficult connections among food and kingdom, among neighborhood perform and nationwide identification, light up the idea that of tradition itself.

To Brillat-Savarin's well-known dictum—"Animals fill themselves, humans devour, clever humans by myself know the way to eat"—Priscilla Ferguson provides, and Accounting for Taste indicates, how the actually clever additionally comprehend why they consume 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 importance of French food—from French Revolution to Babette’s Feast through Balzac’s suppers and Proust’s madeleines—a pleasing meal of various courses.”—Ian Kelly, Times (UK)

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


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