Accounting for Taste: The Triumph of French Cuisine (Hardcover)

~ (Author) "That we are what we eat explains why so many of us expend so much effort to control what we do-and do not-eat..." (more)
Key Phrases: culinary contract, gastronomic field, culinary place, Ancien Régime, New York, Physiology of Taste (more...)

Editorial Reviews

From Booklist

French cuisine may or may not be the world's best, but it certainly is the most widely influential cooking style, and it is unquestionably the standard against which all other cuisines are measured. In this culinary history, Ferguson traces how the cooking of the French nation survived revolutions and changes in fashion to reach the summit of good taste. She contrasts the aesthetic of French dining with the raucous, undisciplined cuisine of America. But she does find America's attitude toward a single meal, Thanksgiving, a revealing exception to the general rule. In a striking epilogue, Ferguson minutely analyzes the film Babette's Feast, showing how French cooking came to stand in the film for art in general. She also delves into the differences between the film and Dinesen's original story, which gave Babette a harder edge than did the movie. Although this work is determinedly academic, those interested in the history of food will discover a wide-ranging, intelligent, and original approach to the preeminent role of French cooking in the history of civilization. Mark Knoblauch
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Review

"Today more than ever in the culinary world we have a curiosity for how cooking has developed. French cuisine has been nurturing chefs and diners alike since its emergence. Priscilla Ferguson sensibly captures the essence of French cuisine by following the steps of its evolution as one of the most influential cultures in the world. Accounting for Taste is truly a remarkable contribution to gastronomical literature." - Chef Charlie Trotter"

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Product Details

• Hardcover: 262 pages
• Publisher: University Of Chicago Press; 1 edition (July 12, 2004)
• Language: English
• ISBN-10: 0226243230
• ISBN-13: 978-0226243238
• Product Dimensions: 8.9 x 5.9 x 0.9 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #266,061 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars Excellent history of the rise of French cooking..., October 26, 2009

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, December 25, 2007

By	Suzanne Lowe - See all my reviews (REAL NAME)

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.