By Priscilla Parkhurst Ferguson
This momentous culinary trip starts off with Ancien Régime cookbooks and ends with twenty-first-century cooking courses. It takes us from Carême, the "inventor" of recent French delicacies within the early 19th century, to best cooks this day, resembling Daniel Boulud and Jacques Pépin. now not a heritage of French delicacies, Accounting for Taste makes a speciality of the folk, areas, and associations that experience made this food what it really is at the present time: a privileged automobile for nationwide identification, a version of cultural ascendancy, and a pivotal web site the place perform and function intersect. With assets as quite a few because the novels of Balzac and Proust, interviews with modern cooks similar to David Bouley and Charlie Trotter, and the movie Babette's Feast, Ferguson maps the cultural box that constructions culinary affairs in France after which exports its an important components. what is extra, well past foodstuff, the complex connections among delicacies and state, among neighborhood perform and nationwide identification, remove darkness from the idea that of tradition itself.
To Brillat-Savarin's recognized dictum—"Animals fill themselves, humans consume, clever humans on my own understand how to eat"—Priscilla Ferguson provides, and Accounting for Taste exhibits, how the actually clever additionally understand why they devour the best way they do.
“Parkhurst Ferguson has her nostril within the correct position, and an infectious lust for her topic that makes this trawl in the course of the heritage and cultural importance of French food—from French Revolution to Babette’s Feast through Balzac’s suppers and Proust’s madeleines—a gratifying meal of assorted courses.”—Ian Kelly, Times (UK)
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Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson