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Accounting for Taste: The Triumph of French Cuisine

Priscilla Parkhurst Ferguson

Published in print:
2004
Published Online:
May 2013
ISBN:
9780226243238
eISBN:
9780226243276
Item type:
book
Publisher:
University of Chicago Press
DOI:
10.7208/chicago/9780226243276.001.0001
Subject:
History, European Modern History

French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. This book brings these “accidents” to the surface, illuminating the ... More


Inventing French Cuisine

in Accounting for Taste: The Triumph of French Cuisine

Published in print:
2004
Published Online:
May 2013
ISBN:
9780226243238
eISBN:
9780226243276
Item type:
chapter
Publisher:
University of Chicago Press
DOI:
10.7208/chicago/9780226243276.003.0003
Subject:
History, European Modern History

Marie-Antoine Carême (1783–1833) was a great chef from France and an extraordinary cultural entrepreneur. He was a star whose celebrity extended beyond the kitchen into the culture at large. Carême ... More


Readings in a Culinary Culture

in Accounting for Taste: The Triumph of French Cuisine

Published in print:
2004
Published Online:
May 2013
ISBN:
9780226243238
eISBN:
9780226243276
Item type:
chapter
Publisher:
University of Chicago Press
DOI:
10.7208/chicago/9780226243276.003.0004
Subject:
History, European Modern History

The narratives of French culinary culture convert food into cuisine, eating into dining. More specifically, they transform individual encounters into a collective experience. In a culture where food ... More


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