MARC Record from Library of Congress

LEADER: 01670cam a22003494a 4500
001 2012007904
003 DLC
005 20130516092237.0
008 120329s2013 laua b s001 0 eng
010 $a 2012007904
020 $a9780807145333 (cloth : alk. paper)
020 $a9780807145340 (pdf)
020 $a9780807145357 (epub)
020 $a9780807145364 (mobi)
040 $aDLC$cDLC$dDLC
042 $apcc
043 $ae-fr---
050 00 $aTX637$b.D35 2013
082 00 $a641.01/30944$223
100 1 $aDavis, Jennifer J.,$d1974-
245 10 $aDefining culinary authority :$bthe transformation of cooking in France, 1650-1830 /$cJennifer J. Davis.
260 $aBaton Rouge :$bLouisiana State University Press,$cc2013.
300 $ax, 246 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references (p. 221-239) and index.
505 0 $aTaste 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.
650 0 $aGastronomy$zFrance$xHistory.
650 0 $aCooks$zFrance$xHistory.
650 0 $aCooking$zFrance$xHistory.
650 0 $aFood habits$zFrance$xHistory.
650 0 $aCooking, French.
650 0 $aCookbooks.
651 0 $aFrance$xSocial life and customs.