- Paperback: 262 pages
- Publisher: University Of Chicago Press; New edition edition (December 15, 2006)
- Language: English
- ISBN-10: 0226243249
- ISBN-13: 978-0226243245
- Product Dimensions: 6 x 0.8 x 9 inches
- Shipping Weight: 12.8 ounces (View shipping rates and policies)
- Average Customer Review: 4 customer reviews
- Amazon Best Sellers Rank: #2,002,484 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Accounting for Taste: The Triumph of French Cuisine New edition Edition
Use the Amazon App to scan ISBNs and compare prices.
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Customers who viewed this item also viewed
What other items do customers buy after viewing this item?
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
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
"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" --This text refers to the Hardcover edition.
Top customer reviews
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!