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Accounting for Taste
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Accounting for Taste: The Triumph of French Cuisine

Priscilla Parkhurst Ferguson

Abstract

French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. This book brings these “accidents” to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. The book explains how the food of France became French cuisine. This culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the “inventor” of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacque ... More

Keywords: French cuisine, France, Ancien Régime, Carême, Daniel Boulud, Jacques Pépin, Balzac, Proust, David Bouley, Charlie Trotter, Babette's Feast

Bibliographic Information

Print publication date: 2004 Print ISBN-13: 9780226243238
Published to Chicago Scholarship Online: May 2013 DOI:10.7208/chicago/9780226243276.001.0001

Authors

Affiliations are at time of print publication.

Priscilla Parkhurst Ferguson, author