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 recent French food within the early 19th century, to most sensible cooks this present day, equivalent to Daniel Boulud and Jacques Pépin. now not a historical past of French delicacies, Accounting for Taste makes a speciality of the folks, locations, and associations that experience made this delicacies what it truly is at the present time: a privileged car for nationwide id, a version of cultural ascendancy, and a pivotal web site the place perform and function intersect. With assets as numerous because the novels of Balzac and Proust, interviews with modern cooks comparable to David Bouley and Charlie Trotter, and the movie Babette's Feast, Ferguson maps the cultural box that buildings culinary affairs in France after which exports its the most important elements. what is extra, well past meals, the difficult connections among food and nation, among neighborhood perform and nationwide id, light up the idea that of tradition itself.
To Brillat-Savarin's recognized dictum—"Animals fill themselves, humans consume, clever humans by myself understand how to eat"—Priscilla Ferguson provides, and Accounting for Taste indicates, how the actually clever additionally recognize why they devour the way in which they do.
“Parkhurst Ferguson has her nostril within the correct position, and an infectious lust for her topic that makes this trawl throughout the heritage and cultural importance of French food—from French Revolution to Babette’s Feast through Balzac’s suppers and Proust’s madeleines—a fulfilling meal of various courses.”—Ian Kelly, Times (UK)
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Extra info for Accounting for Taste: The Triumph of French Cuisine
Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson