Download Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson PDF

April 12, 2017 | European Cooking | By admin | 0 Comments

By Priscilla Parkhurst Ferguson

French delicacies is this kind of staple in our realizing of excellent meals that we fail to remember the injuries of background that ended in its construction. Accounting for Taste brings those "accidents" to the skin, illuminating the magic of French food and the secret at the back of its historic improvement. Priscilla Parkhurst Ferguson explains how the foodstuff of France turned French cuisine.

This momentous culinary trip starts off 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 best cooks at the present time, equivalent to Daniel Boulud and Jacques Pépin. now not a historical past of French food, Accounting for Taste specializes in the folk, areas, and associations that experience made this delicacies what it really is this day: a privileged motor vehicle for nationwide identification, a version of cultural ascendancy, and a pivotal website the place perform and function intersect. With assets as quite a few because the novels of Balzac and Proust, interviews with modern cooks similar to 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 elements. what is extra, way past nutrients, the complex connections among food and nation, among neighborhood perform and nationwide identification, light up the idea that of tradition itself.

To Brillat-Savarin's well-known dictum—"Animals fill themselves, humans consume, clever humans on my own understand how to eat"—Priscilla Ferguson provides, and Accounting for Taste exhibits, how the really clever additionally understand 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 during the background 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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