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 contemporary French food within the early 19th century, to most sensible cooks at the present time, akin to Daniel Boulud and Jacques Pépin. now not a historical past of French food, Accounting for Taste specializes in the folks, locations, and associations that experience made this delicacies what it really is at the present time: a privileged automobile for nationwide id, a version of cultural ascendancy, and a pivotal website the place perform and function intersect. With assets as a variety of because the novels of Balzac and Proust, interviews with modern cooks reminiscent of David Bouley and Charlie Trotter, and the movie Babette's Feast, Ferguson maps the cultural box that constructions culinary affairs in France after which exports its an important materials. what is extra, well past nutrition, the complex connections among delicacies and state, among neighborhood perform and nationwide identification, remove darkness from the concept that of tradition itself.
To Brillat-Savarin's well-known dictum—"Animals fill themselves, humans devour, clever humans by myself know the way to eat"—Priscilla Ferguson provides, and Accounting for Taste exhibits, how the really clever additionally recognize why they devour 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 in the course of the historical past and cultural value of French food—from French Revolution to Babette’s Feast through Balzac’s suppers and Proust’s madeleines—a pleasurable meal of various courses.”—Ian Kelly, Times (UK)
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Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson