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Accounting for Taste: The Triumph of French Cuisine
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Accounting for Taste: The Triumph of French Cuisine

3.6  ·  Rating Details ·  20 Ratings  ·  5 Reviews
French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine.

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Hardcover, 262 pages
Published July 12th 2004 by University Of Chicago Press
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Heather Rose
Mar 01, 2014 Heather Rose rated it it was ok
This is very much an academic study of the meaning and uses of "cuisine" as a phenomenon, specifically using the example France from the later 18th century to modern times. There's a great deal of interesting information tucked away in it, but the theory-heavy writing style makes it less accessible that it might be (and a bit tedious to read). Some of the useful/interesting observations cover things like the increasing democratization of culinary literature, the shift in the focus of haute cuisi ...more
Jun 20, 2014 Lianne rated it really liked it
Shelves: non-fiction, history
I obtained a copy of this book from the publishers a few months ago during a promotion. This review in its entirety was originally posted at

The focus is especially interesting, that of cuisine and its reflection on national identity, culture, and sense of history. In a more general sense, it focuses on food in a social context: who we are, how we associate ourselves with our cuisines.

As the title indicates, this book focuses on French
Jan 11, 2015 Dirk rated it really liked it
Shelves: sociology
Excellent book for those interested in the sociology of production and consumption. It includes a historic account of the emergence and development of French cuisine as well an examination cuisine versus gastronomic culture, the cuisine contract between chefs and their consumers. It also explores the male dominance in the profession of chefs. A good and interesting read. I didn't like the last chapter that much but probably should watch the film that is analysed here as I got a bit bored with th ...more
Teri L.
Oct 16, 2016 Teri L. rated it it was amazing
Shelves: food-studies, france
A must read for anyone who wants to understand why food in France seems to be better tasting, more thoughtfully prepared, and a bigger part of daily life than anywhere else. A textbook but fascinating.
Sep 19, 2014 Milt rated it did not like it
Shelves: owned
dissertationish. UoC free-e mini-read latenight
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