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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


What’s Queer about Remy, Ratatouille, and French Cuisine?

Laure Murat

in What's Queer about Europe?: Productive Encounters and Re-enchanting Paradigms

Published in print:
2014
Published Online:
September 2014
ISBN:
9780823255351
eISBN:
9780823261079
Item type:
chapter
Publisher:
Fordham University Press
DOI:
10.5422/fordham/9780823255351.003.0008
Subject:
Literature, Criticism/Theory

This chapter focuses on Ratatouille (2007), the story of Remy, a rat who becomes a chef. This spectacular animated movie could be read as a coming-out story, where the rat embodies the symbolic ... More


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