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. now not a background of French food, Accounting for Taste specializes in the folks, areas, and associations that experience made this food what it really is at the present time: a privileged car 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 resembling 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 the most important parts. what is extra, well past meals, the complex connections among delicacies 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 on my own understand how to eat"—Priscilla Ferguson provides, and Accounting for Taste exhibits, how the really clever additionally recognize why they consume the best way 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 gratifying meal of various courses.”—Ian Kelly, Times (UK)
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Additional info for Accounting for Taste: The Triumph of French Cuisine
Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson