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Defining Culinary Authority: The Transformation of Cooking in France, 1650 - 1830
Defining Culinary Authority The Transformation of Cooking in France 1650 1830
Author: Jennifer J. Davis
In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not ...  more »
ISBN-13: 9780807145333
ISBN-10: 0807145335
Publication Date: 1/2/2013
Pages: 272
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Publisher: Louisiana State Univ Pr
Book Type: Hardcover
Members Wishing: 1
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