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2 Reviews
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1 of 1 people found the following review helpful:
5.0 out of 5 stars
Excellent history of the rise of French cooking...
...especially as an ideal, as an art form, for others to emulate. Just what is it about France that turned cuisine into culture? Why is French cooking considered the basis for other cuisines? Why does Haute Cuisine mean French Cuisine? Ferguson looks to history, but doesn't neglect Iron Chef or modern molecular gastronomy either. The exacting epilogue on Babette's Feast...
Published on October 26, 2009 by Michael A. Duvernois
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2 of 8 people found the following review helpful:
3.0 out of 5 stars
Accouting For Taste
This book presents French cuisine in a historical context. It is very interesting especially for someone who already has a base in French culture or food.
Published on December 25, 2007 by Suzanne Lowe
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Most Helpful First | Newest First
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1 of 1 people found the following review helpful:
5.0 out of 5 stars
Excellent history of the rise of French cooking...,
By Michael A. Duvernois (Minneapolis, MN United States) - See all my reviews (TOP 500 REVIEWER) (REAL NAME)
This review is from: Accounting for Taste: The Triumph of French Cuisine (Paperback)
...especially as an ideal, as an art form, for others to emulate. Just what is it about France that turned cuisine into culture? Why is French cooking considered the basis for other cuisines? Why does Haute Cuisine mean French Cuisine? Ferguson looks to history, but doesn't neglect Iron Chef or modern molecular gastronomy either. The exacting epilogue on Babette's Feast was passionate and fascinating, and made me go find the book rather than rewatch the movie.
I'd recommend pairing this excellent and optimistic book with the rather pessimistic Au Revoir to All That: Food, Wine, and the End of France take on cuisine in France today. Good food reading!
2 of 8 people found the following review helpful:
3.0 out of 5 stars
Accouting For Taste,
This review is from: Accounting for Taste: The Triumph of French Cuisine (Paperback)
This book presents French cuisine in a historical context. It is very interesting especially for someone who already has a base in French culture or food.
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Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson (Hardcover - July 12, 2004)
$25.00
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