000			01940nam a22003857a 4500
001			sulb-eb0010441
003			BD-SySUS
005			20160404144258.0
008			120329s2012 lau o 00 0 eng d
020			_a9780807145340
020			_z9780807145333 (cloth : alk. paper)
020			_a9780807145357
020			_z9780807145364 (mobi)
040			_aMdBmJHUP _cMdBmJHUP
050	0	0	_aTX637 _b.D35 2012
082	0	0	_a641.01/30944 _223
100	1		_aDavis, Jennifer J., _d1974-
245	1	0	_aDefining culinary authority _h[electronic resource] : _bthe transformation of cooking in France, 1650-1830 / _cJennifer J. Davis.
260			_aBaton Rouge : _bLouisiana State University Press, _c2012. _e(Baltimore, Md. : _fProject MUSE, _g2015)
300			_a1 online resource (264 p.)
504			_aIncludes bibliographical references and index.
505	0		_aTaste 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.
588			_aDescription based on print version record.
650		0	_aCookbooks.
650		0	_aCooking, French.
650		0	_aFood habits _zFrance _xHistory.
650		0	_aCooking _zFrance _xHistory.
650		0	_aCooks _zFrance _xHistory.
650		0	_aGastronomy _zFrance _xHistory.
651		0	_aFrance _xSocial life and customs.
655		7	_aElectronic books. _2local
710	2		_aProject Muse.
856	4	0	_zFull text available: _uhttps://muse.jhu.edu/books/9780807145340/
942			_2Dewey Decimal Classification _ceBooks
999			_c31732 _d31732