By Priscilla Parkhurst Ferguson
This momentous culinary trip starts with Ancien Régime cookbooks and ends with twenty-first-century cooking courses. It takes us from Carême, the "inventor" of contemporary French delicacies within the early 19th century, to best cooks at the present time, resembling Daniel Boulud and Jacques Pépin. now not a heritage of French delicacies, Accounting for Taste makes a speciality of the folk, locations, and associations that experience made this delicacies what it's at the present time: a privileged motor vehicle for nationwide id, a version of cultural ascendancy, and a pivotal website the place perform and function intersect. With assets as quite a few because the novels of Balzac and Proust, interviews with modern cooks corresponding to David Bouley and Charlie Trotter, and the movie Babette's Feast, Ferguson maps the cultural box that buildings culinary affairs in France after which exports its an important components. what is extra, well past meals, the tricky connections among delicacies and kingdom, among neighborhood perform and nationwide identification, light up the idea that of tradition itself.
To Brillat-Savarin's well-known dictum—"Animals fill themselves, humans consume, clever humans by myself know the way to eat"—Priscilla Ferguson provides, and Accounting for Taste indicates, how the really clever additionally recognize why they consume the best way they do.
“Parkhurst Ferguson has her nostril within the correct position, and an infectious lust for her topic that makes this trawl in the course of the heritage and cultural importance of French food—from French Revolution to Babette’s Feast through Balzac’s suppers and Proust’s madeleines—a pleasurable meal of various courses.”—Ian Kelly, Times (UK)
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Extra info for Accounting for Taste: The Triumph of French Cuisine
Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson