Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence and thus shaped standards of taste continued to reverberate throughout society into the early nineteenth century.
This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.
|Publisher:||Louisiana State University Press|
|Product dimensions:||6.10(w) x 9.10(h) x 0.80(d)|
About the Author
Table of Contents
Note on Currency ix
Introduction: Taste in the Kitchen 1
1 Masters of Disguise: Artifice and Nature in Culinary Aesthetics 13
2 Educating Cooks: Service and Apprenticeship 41
3 Educating Taste: Cooks as Critics in the Culinary Public Sphere 66
4 Policing Taste: Guilds and the Culinary Marketplace 88
5 Disputing Tastes: Gastronomy and Surveillance in the Culinary Marketplace of Post-Revolutionary France 111
6 Citizen Cooks: Service and Knowledge in the Culinary Trades of Post-Revolutionary France 142
Conclusion: Inventing Traditions of Honor in Post-Revolutionary France 167