An edition of Defining culinary authority
(2012)
Defining culinary authority
the transformation of cooking in France, 1650-1830
by Jennifer J. Davis
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Defining culinary authority: the transformation of cooking in France, 1650-1830
2012, Louisiana State University Press
in English
0807145335 9780807145333
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Book Details
Table of Contents
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.
Edition Notes
Includes bibliographical references and index.
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- Created April 13, 2012
- 6 revisions
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| March 17, 2024 | Edited by ImportBot | import existing book |
| March 17, 2024 | Edited by ImportBot | import existing book |
| October 17, 2020 | Edited by MARC Bot | import existing book |
| October 13, 2020 | Edited by ImportBot | import existing book |
| April 13, 2012 | Created by LC Bot | Imported from Library of Congress MARC record |