By Priscilla Parkhurst Ferguson

French food is the sort of staple in our realizing of excellent meals that we put out of your mind the injuries of background that resulted in its production. Accounting for Taste brings those "accidents" to the skin, illuminating the magic of French food and the secret at the back of its ancient improvement. Priscilla Parkhurst Ferguson explains how the foodstuff of France grew to become French cuisine.

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 this present day, resembling Daniel Boulud and Jacques Pépin. no longer a heritage of French delicacies, Accounting for Taste specializes in the folk, locations, and associations that experience made this food what it's this day: a privileged automobile for nationwide identification, a version of cultural ascendancy, and a pivotal website the place perform and function intersect. With assets as a variety of 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 constructions culinary affairs in France after which exports its an important components. what is extra, well past meals, the complicated connections among food and kingdom, among neighborhood perform and nationwide identification, light up the concept that of tradition itself.

To Brillat-Savarin's recognized dictum—"Animals fill themselves, humans consume, clever humans on my own know the way to eat"—Priscilla Ferguson provides, and Accounting for Taste indicates, how the really clever additionally recognize why they devour the way in which 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 historical past and cultural value of French food—from French Revolution to Babette’s Feast through Balzac’s suppers and Proust’s madeleines—a pleasurable meal of assorted courses.”—Ian Kelly, Times (UK)

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Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson


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