French delicacies is this kind of staple in our realizing of good nutrition that we fail to remember the injuries of background that ended in its production. Accounting for Taste
brings those "accidents" to the outside, illuminating the magic of French delicacies and the secret at the back of its ancient improvement. Priscilla Parkhurst Ferguson explains how the foodstuff of France turned 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 at the present time, equivalent to Daniel Boulud and Jacques Pépin. no longer a background of French food, Accounting for Taste specializes in the folk, areas, and associations that experience made this food what it really is at the present time: a privileged motor vehicle for nationwide id, a version of cultural ascendancy, and a pivotal website the place perform and function intersect. With assets as a number 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 the most important parts. what is extra, well past nutrients, the complicated connections among delicacies and state, among neighborhood perform and nationwide identification, light up the idea that of tradition itself.
To Brillat-Savarin's recognized dictum—"Animals fill themselves, humans devour, clever humans by myself understand how to eat"—Priscilla Ferguson provides, and Accounting for Taste indicates, how the actually clever additionally understand 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 during the background and cultural importance of French food—from French Revolution to Babette’s Feast through Balzac’s suppers and Proust’s madeleines—a pleasing meal of various courses.”—Ian Kelly, Times (UK)