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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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Inventing French Cuisine

Inventing French Cuisine

Chapter:
(p.49) Chapter Two Inventing French Cuisine
Source:
Accounting for Taste
Publisher:
University of Chicago Press
DOI:10.7208/chicago/9780226243276.003.0003

Marie-Antoine Carême (1783–1833) was a great chef from France and an extraordinary cultural entrepreneur. He was a star whose celebrity extended beyond the kitchen into the culture at large. Carême not only refined the cuisine that he inherited, he also rebuilt and redefined it. In other words, he reinvented it. His cuisine corresponded to a new culinary paradigm that would rule French cuisine for at least a century. Carême reconfigured the aristocratic cuisine of the Ancien Régime into the elite and assertively national cuisine of the nineteenth century. His culinary code enabled the subsequent professionalization of cooking within France as well as its diffusion abroad; this coincided with the nationalization and internationalization of French cuisine. As a result of Carême's culinary nationalism, French cuisine became an integral part of a newly identified national patrimony even as it spread worldwide.

Keywords:   Marie-Antoine Carême, French cuisine, culinary code, France, cooking, nationalism, nationalization, internationalization, chef, cultural entrepreneur

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