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Davis, Jennifer J., 1974-

Defining culinary authority the transformation of cooking in France, 1650-1830 / [electronic resource] : Jennifer J. Davis. - Baton Rouge : Louisiana State University Press, 2012. - 1 online resource (264 p.)

Includes bibliographical references and index.

Taste in the kitchen -- Masters of disguise : artifice and nature in culinary aesthetics -- Educating cooks : service and apprenticeship -- Educating taste : cooks as critics in the culinary public sphere -- Policing taste : guilds and the culinary marketplace -- Disputing tastes : gastronomy and surveillance in the culinary marketplace of post-revolutionary France -- Citizen cooks : service and knowledge in the culinary trades of post-revolutionary France -- Conclusion : inventing traditions of honor in post-revolutionary France.

ISBN: 9780807145340 9780807145357

Subjects--Topical Terms:
Cookbooks.
Cooking, French.
Food habits--History.--France
Cooking--History.--France
Cooks--History.--France
Gastronomy--History.--France

Subjects--Geographic Terms:
France--Social life and customs.

Index Terms--Genre/Form:
Electronic books.

LC Class. No.: TX637 / .D35 2012

Dewey Class. No.: 641.01/30944