Crafting the Culture and History of French Chocolate / Edition 1

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Overview

This narrative follows the craft community of French chocolatiers -- members of a tiny group experiencing intense international competition -- as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional views of craft work, associational forms, and training models in late capitalism. She enters the world of craft leaders and local artisanal families in Paris and in southwest France to relate how they work and how they confront the representatives and structures of power, from tastemakers, CEOs, and advertising executives to the technocrats of Paris and Brussels.

Looking at craft culture and community from a cross-disciplinary perspective, Terrio finds that the chocolatiers affirm their collective identity and their place in the present by commemorating selectively their role in history. In addition to joining a distinguished tradition of American anthropological writing on the role of food, her study of the social production of taste in the invention of vintage grand cru chocolates lends specificity and weight to theories of consumption by Pierre Bourdieu and others. The book will appeal to anthropologists, cultural studies scholars, and anyone curious about life in contemporary France.

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Product Details

  • ISBN-13: 9780520221260
  • Publisher: University of California Press
  • Publication date: 9/28/2000
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 326
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.88 (d)

Meet the Author


Susan J. Terrio is Associate Professor of French and Anthropology at Georgetown University.
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Table of Contents

List of Illustrations ix
Acknowledgments xi
1 Introduction 1
2 Bread and Chocolate 23
3 Reeducating French Palates 40
4 Unsettling Memories: The Politics of Commemoration 66
5 What's in a Name? 101
6 "Our craft is beautiful ..." 128
7 Craft as Community, Chocolate as Spectacle 147
8 From Craft to Profession? 183
9 Defending the Local 217
10 Chocolate as Self and Other 237
Epilogue 261
Appendix Fieldwork Sample 269
Notes 273
References 289
Index 303
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