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Defining culinary authority [electronic resource] : the transformation of cooking in France, 1650-1830 / Jennifer J. Davis.

By: Contributor(s): Material type: TextTextPublication details: Baton Rouge : Louisiana State University Press, 2012. 2015)Description: 1 online resource (264 p.)ISBN:
  • 9780807145340
  • 9780807145357
Subject(s): Genre/Form: DDC classification:
  • 641.01/30944 23
LOC classification:
  • TX637 .D35 2012
Online resources:
Contents:
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.
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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.

Description based on print version record.

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