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Defining Culinary Authority [Recurso electrónico] : The Transformation of Cooking in France, 1650-1830 / Jennifer J. Davis.
Tipo de material:
TextoSeries Book collections on Project MUSEDetalles de publicación: Baton Rouge : Louisiana State University Press, 2012. 2015)Descripción: 1 online resource (264 p.)Tipo de contenido: - texto
- con mediación
- online resource
- 9780807145340
- 9780807145357
- 641.01/30944
- TX637 .D35 2012
Contenidos:
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.
Libro Electrónico
Description based on print version record.
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2251-8215
