Cuisine Economique

Cuisine Economique

Author: Jacques Pépin

Publisher: New York : W. Morrow

Published: 1992

Total Pages: 282

ISBN-13: 9780688111458

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120 recipes are organized into seasonal menus.


Book Synopsis Cuisine Economique by : Jacques Pépin

Download or read book Cuisine Economique written by Jacques Pépin and published by New York : W. Morrow. This book was released on 1992 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: 120 recipes are organized into seasonal menus.


Food and Language

Food and Language

Author: Richard Hosking

Publisher: Oxford Symposium

Published: 2010

Total Pages: 390

ISBN-13: 190301879X

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Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.


Book Synopsis Food and Language by : Richard Hosking

Download or read book Food and Language written by Richard Hosking and published by Oxford Symposium. This book was released on 2010 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.


Accounting for Taste

Accounting for Taste

Author: Priscilla Parkhurst Ferguson

Publisher: University of Chicago Press

Published: 2006-08-01

Total Pages: 273

ISBN-13: 0226243273

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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. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. “Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)


Book Synopsis Accounting for Taste by : Priscilla Parkhurst Ferguson

Download or read book Accounting for Taste written by Priscilla Parkhurst Ferguson and published by University of Chicago Press. This book was released on 2006-08-01 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. “Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)


The National Union Catalog, Pre-1956 Imprints

The National Union Catalog, Pre-1956 Imprints

Author: Library of Congress

Publisher:

Published: 1969

Total Pages: 712

ISBN-13:

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Book Synopsis The National Union Catalog, Pre-1956 Imprints by : Library of Congress

Download or read book The National Union Catalog, Pre-1956 Imprints written by Library of Congress and published by . This book was released on 1969 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt:


Domestic Enemies

Domestic Enemies

Author: Cissie Fairchilds

Publisher: JHU Press

Published: 2019-12-01

Total Pages: 447

ISBN-13: 142143203X

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Originally published in 1983. This book cuts across the class boundaries of traditionally separate fields of social history. It investigates the social origins of servants, their incomes, their marriage and family patterns, their career patterns, their possibilities for social mobility, their political activities, and their criminality. But it also investigates the history of the family and domestic life in France in the sixteenth, seventeenth, and eighteenth centuries, for servants were, at least until the rise of the affectionate nuclear family in the middle of the eighteenth century, considered part of the families of those they served. Finally, this book is also an essay on the history of social relationships in the ancien régime, not only those between masters and servants but also the broader relationships between the ruling elite and the lower classes. The introduction gives basic facts about the composition of households during the Old Regime and explores the attitudes and assumptions that underlay the employment of servants. It also shows how both these attitudes and the households themselves changed dramatically in the last decades before the French Revolution. Part 1 is devoted to the servants themselves. One chapter deals with their lives within their employers' households: their work, their living conditions, their socializing and leisure-time activities. A second examines their private lives: their social origins, marriage and family patterns, their moneymaking and their criminality. And a third explores their relationships with and attitudes toward their masters. In part 2, the focus shifts to an examination of master–servant relationships from the masters' point of view. The first chapter deals with master–servant relationships in general by discussing the factors that determined how employers treated their domestics. The second and third chapters explore two special relationships: masters' sexual relationships with their servants and their relationships with the servants who cared for them in childhood. The epilogue traces the impact of the French Revolution on domestic service and sketches some of the changes in the household that were to come in the nineteenth century.


Book Synopsis Domestic Enemies by : Cissie Fairchilds

Download or read book Domestic Enemies written by Cissie Fairchilds and published by JHU Press. This book was released on 2019-12-01 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published in 1983. This book cuts across the class boundaries of traditionally separate fields of social history. It investigates the social origins of servants, their incomes, their marriage and family patterns, their career patterns, their possibilities for social mobility, their political activities, and their criminality. But it also investigates the history of the family and domestic life in France in the sixteenth, seventeenth, and eighteenth centuries, for servants were, at least until the rise of the affectionate nuclear family in the middle of the eighteenth century, considered part of the families of those they served. Finally, this book is also an essay on the history of social relationships in the ancien régime, not only those between masters and servants but also the broader relationships between the ruling elite and the lower classes. The introduction gives basic facts about the composition of households during the Old Regime and explores the attitudes and assumptions that underlay the employment of servants. It also shows how both these attitudes and the households themselves changed dramatically in the last decades before the French Revolution. Part 1 is devoted to the servants themselves. One chapter deals with their lives within their employers' households: their work, their living conditions, their socializing and leisure-time activities. A second examines their private lives: their social origins, marriage and family patterns, their moneymaking and their criminality. And a third explores their relationships with and attitudes toward their masters. In part 2, the focus shifts to an examination of master–servant relationships from the masters' point of view. The first chapter deals with master–servant relationships in general by discussing the factors that determined how employers treated their domestics. The second and third chapters explore two special relationships: masters' sexual relationships with their servants and their relationships with the servants who cared for them in childhood. The epilogue traces the impact of the French Revolution on domestic service and sketches some of the changes in the household that were to come in the nineteenth century.


United States Statutes at Large

United States Statutes at Large

Author: United States

Publisher:

Published: 1939

Total Pages: 1194

ISBN-13:

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Book Synopsis United States Statutes at Large by : United States

Download or read book United States Statutes at Large written by United States and published by . This book was released on 1939 with total page 1194 pages. Available in PDF, EPUB and Kindle. Book excerpt:


Treaty Series

Treaty Series

Author: United States

Publisher:

Published: 1935

Total Pages: 1602

ISBN-13:

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Book Synopsis Treaty Series by : United States

Download or read book Treaty Series written by United States and published by . This book was released on 1935 with total page 1602 pages. Available in PDF, EPUB and Kindle. Book excerpt:


Good-living

Good-living

Author: Sara Van Buren

Publisher:

Published: 1890

Total Pages: 620

ISBN-13:

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Book Synopsis Good-living by : Sara Van Buren

Download or read book Good-living written by Sara Van Buren and published by . This book was released on 1890 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt:


Enfants Terribles

Enfants Terribles

Author: Susan Weiner

Publisher: JHU Press

Published: 2001-05-09

Total Pages: 276

ISBN-13: 9780801865398

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Weiner highlights the new importance of youth as a social category of identity in the context of the postwar explosion of the mass media and explores the ways in which girls both defined and disrupted this category.


Book Synopsis Enfants Terribles by : Susan Weiner

Download or read book Enfants Terribles written by Susan Weiner and published by JHU Press. This book was released on 2001-05-09 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Weiner highlights the new importance of youth as a social category of identity in the context of the postwar explosion of the mass media and explores the ways in which girls both defined and disrupted this category.


Food

Food

Author: Jean-Louis Flandrin

Publisher: Columbia University Press

Published: 2013-05-21

Total Pages: 642

ISBN-13: 023111155X

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When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.


Book Synopsis Food by : Jean-Louis Flandrin

Download or read book Food written by Jean-Louis Flandrin and published by Columbia University Press. This book was released on 2013-05-21 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.