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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


Culinary Configurations

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/9780226243276.003.0002
Subject:
History, European Modern History

The material transformation of food into a culinary product can be compared to its intellectual mutation into the kind of culinary discourse known as cuisine. The practice of cooking supplies a basic ... More


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


Food Nostalgia

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/9780226243276.003.0005
Subject:
History, European Modern History

À la recherche du temps perdu (1913–1927), Marcel Proust's novel of artistic redemption, is one of the greatest works of the twentieth century. The novel is also an emblematic text of French culture, ... More


Consuming Passions

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/9780226243276.003.0006
Subject:
History, European Modern History

This chapter explores changes in French cuisine in the twentieth century by looking at the factors that have reconfigured the culinary landscape over that period of time. It examines the place of ... More


Prologue Eating Orders

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/9780226243276.003.0001
Subject:
History, European Modern History

This book is both a geography and genealogy of culinary culture, focusing on France as the template for thinking about food because the country and its culinary customs, or foodways, are emblematic ... 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


Epilogue Babette's Feast: A Fable for Culinary France

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/9780226243276.003.0007
Subject:
History, European Modern History

This epilogue focuses on Babette's Feast (1987), a quasi-cult food film by the Danish director Gabriel Axel that may be considered a modern fable of French culinary culture. An exemplary tale of ... More


Vive le Foie Gras!

Michaela DeSoucey

in Contested Tastes: Foie Gras and the Politics of Food

Published in print:
2016
Published Online:
January 2018
ISBN:
9780691154930
eISBN:
9781400882830
Item type:
chapter
Publisher:
Princeton University Press
DOI:
10.23943/princeton/9780691154930.003.0002
Subject:
Sociology, Politics, Social Movements and Social Change

This chapter explains how foie gras had come to be thought of as French food, and discusses the consequences of this development. It argues that foie gras overflowed its original regional borders and ... More


Rosanjin: The Roots of Japanese Gourmet Nationalism

Nancy K. Stalker

in Devouring Japan: Global Perspectives on Japanese Culinary Identity

Published in print:
2018
Published Online:
April 2018
ISBN:
9780190240400
eISBN:
9780190240448
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190240400.003.0008
Subject:
History, Asian History, Cultural History

This chapter integrates culinary nationalism in studying Kitaōji Rosanjin, the most celebrated epicurean of twentieth-century Japan, who has seemingly been raised to the status of culinary saint ... More


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