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Accounting for TasteThe Triumph of French Cuisine$
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Priscilla Parkhurst Ferguson

Print publication date: 2004

Print ISBN-13: 9780226243238

Published to Chicago Scholarship Online: May 2013

DOI: 10.7208/chicago/9780226243276.001.0001

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PRINTED FROM CHICAGO SCHOLARSHIP ONLINE (www.chicago.universitypressscholarship.com). (c) Copyright University of Chicago Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CHSO for personal use.date: 29 July 2021

Culinary Configurations

Culinary Configurations

Chapter:
(p.15) Chapter One Culinary Configurations
Source:
Accounting for Taste
Publisher:
University of Chicago Press
DOI:10.7208/chicago/9780226243276.003.0002

The material transformation of food into a culinary product can be compared to its intellectual mutation into the kind of culinary discourse known as cuisine. The practice of cooking supplies a basic template for material transformation, and that practice is codified by cuisine. Cooking and cuisine are mutually dependent, and this relationship emerges in the ever-changing connection between place and space. This chapter compares cooking and cuisine by setting the analytic logic of the culinary code against the diversity of culinary practices. It looks at some of the culinary narratives that the French have told about themselves and their food at least since the seventeenth century. Through these narratives, the text aims to become the primary vehicle for the distinct, and distinctive, French cuisine.

Keywords:   cooking, French cuisine, food, material transformation, culinary narratives, culinary practices, culinary code

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