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French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these. A Review of: “Accounting for Taste, The Triumph of French Cuisine”. by Priscilla Parkhurst Ferguson. Chicago: The University of Chicago Press, pp.
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In addition to the analysis of several written texts derived from cookbooks, menus, poems, essays and novels, more than twenty cuisine-inspired illustrations accompany the chapters to exemplify the rhetoric used in French culinary images produced within and beyond the Hexagon. Chapter One, "Culinary Configurations," identifies food as both an economic and cultural product that is dependent on consumers.
Much like a published text, food becomes cuisine only when it is introduced into the public sphere, thus becoming a cultural and culinary performance. As a result of his numerous culinary publications, he is described as the inventor of modern French cuisine.
Emily added it Oct 12, Don't already have an Oxford Academic account? Goodreads helps you keep track of books you want to read. To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. If you would like to authenticate using a different subscribed institution that supports Shibboleth authentication or have your own login and password to Project MUSE, click 'Authenticate'.
Chapter Three, "Reading in a Culinary Culture," discusses the role of the writers and readers of gastronomic texts. As readers became diners the rise of gastronomy is linked to culinary discourse.
At the same time, both chefs and diners were united in public space with the emergence of the French restaurant. Through his discussion of culinary memories, Proust weaves a cultural nostalgia into his texts. The fifth and final chapter, "Consuming Passions," examines the nature of French cuisine within the context of globalization, fast food and the advent of culinary television programs such as The Naked Chef. Internationally-renowned chefs such as Paul Bocuse and Julia Child perform their culinary art for global audiences who, as spectators, and with the help of programming such as The Food Network, view cuisine as a competitive sport.
The epilogue, " Babette's Feast: A Fable for Culinary France," discusses Gabriel Axel's celebrated film in order to show how cuisine is represented within the artistic space of the cinema at the end of the twentieth century.
Just as the previous chapters demonstrated how written texts have functioned as a means of honing the French culinary arts since the early modern period, the camera and the screen continue the tradition in the twentieth and twenty-first centuries. If you would like to authenticate using a different subscribed institution that supports Shibboleth authentication or have your own login and password to Project MUSE, click 'Authenticate'. View freely available titles: Book titles OR Journal titles. Project MUSE promotes the creation and dissemination of essential humanities and social science resources through collaboration with libraries, publishers, and scholars worldwide.