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Author: Sean Takats Publisher: JHU Press ISBN: 1421402831 Category : Cooking Languages : en Pages : 216
Book Description
Sean Takats describes how 18th-century French cooks transformed themselves from domestic servants into professionals with artistic skills like other artists and health skills like doctors. They combined mechanical expertise with new theoretical perspectives on food and taste, he says, to create the modern French cooking that quickly became renowned throughout the world. He discusses defining the cook, corrupting spaces, pots and pans, theorizing the kitchen, and the servant of medicine.
Author: Sean Takats Publisher: JHU Press ISBN: 1421402831 Category : Cooking Languages : en Pages : 216
Book Description
Sean Takats describes how 18th-century French cooks transformed themselves from domestic servants into professionals with artistic skills like other artists and health skills like doctors. They combined mechanical expertise with new theoretical perspectives on food and taste, he says, to create the modern French cooking that quickly became renowned throughout the world. He discusses defining the cook, corrupting spaces, pots and pans, theorizing the kitchen, and the servant of medicine.
Author: E. C. Spary Publisher: Cambridge University Press ISBN: 1139952366 Category : History Languages : en Pages : 431
Book Description
Feeding France is the first comprehensive study of the French food industry in the decades surrounding the French Revolution of 1789. Though the history of gastronomy and the restaurant have been explored by scholars, few are aware that France was also one of the first nations to produce industrial foods. In this time of political and social upheaval, chemists managed to succeed both as public food experts and as industrial food manufacturers. This book explores the intersection between knowledge, practice and commerce which made this new food expertise possible, and the institutional and experimental culture which housed it. Ranging from the exigencies of Old Regime bread-making to the industrial showcasing of gelatine manufacture, E. C. Spary rewrites the history of the French relationship with food to show that industrialisation and patrimonialism were intimately intertwined.
Author: William Rea Cagle Publisher: ISBN: Category : Beverages Languages : en Pages : 1206
Book Description
Offers a bibliography of the famed international collection of books on food and drink housed in The Lilly Library at Indiana University. The collection concentrates on rare European cook books from the 15th to the 20th centuries, but also contains works of Canada, Mexico, India, and Japan. Unlike m
Author: Sean Takats
Author: Sean Takats
Author: JOURDAN-LECOINTE.
Author: E. C. Spary
Author: Jourdan Le Cointe
Author: Jourdan-Lecointe
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Author: Jourdan Lecointe
Author: Sean P. E. Takats
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Author: William Rea Cagle