by
Black, William, 1954-
Call Number
641.5944 BLA
Publication Date
2007
Summary
"... William Black explores the highways and byways of French cooking. Taking as his starting point the great tradition of French food, William tackles years of received wisdom and parochial food snobbery head on, though with his mind (and his mouth) firmly open... He eats tête de veau and fried cow?s udder with his French wife?s family near Orléans. He samples the dubious (and illegal) delights of ortolan in the south west and has the most painfully disappointing gastronomic experience of his life. He combs the beaches of Brittany for seafood and is chased away from a festival by an enraged Basque villager. His dedication to the culinary cause knows few bounds"--Publisher website.
Format:
Books
Relevance:
0.9161
by
Whiteman, Kate.
Call Number
641.5944 WHI
Publication Date
2006
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0661/2006925037-d.html
Relevance:
0.8980
by
Downes, Stephen (Stephen L.)
Call Number
926.41 DOW
Publication Date
2006
Format:
Books
Relevance:
0.8038
by
Dannenberg, Linda.
Call Number
641.8650944 DAN
Publication Date
1994
Format:
Books
Relevance:
0.7812
by
AFVMA (Association)
Call Number
641.622 COT
Publication Date
1982
Format:
Books
Relevance:
0.6477
by
Booth, Michael.
Call Number
641.5944092 BOO
Publication Date
2008
Format:
Books
Relevance:
0.6030
by
La Mazille.
Call Number
ARC KLI 641.5944 LAM
Publication Date
1953
Format:
Books
Relevance:
0.0787
by
Halverhout, Heleen A. M.
Call Number
ARC KLI 641.5944 HAL
Publication Date
1954
Format:
Books
Relevance:
0.0628
by
Ferguson, Priscilla Parkhurst.
Call Number
641.5944 FER
Publication Date
2004
Summary
"This culinary journey begins with Ancien Regime cookbooks and ends with twenty-first-century cooking programs. It takes us from Careme, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pepin. Not a history of French cuisine, Accounting for Taste focuses instead 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."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/description/uchi051/2003020876.html
Contributor biographical information http://www.loc.gov/catdir/bios/uchi051/2003020876.html
Table of contents http://www.loc.gov/catdir/toc/uchi051/2003020876.html
Table of contents http://www.loc.gov/catdir/toc/ecip049/2003020876.html
Contributor biographical information http://www.loc.gov/catdir/bios/uchi051/2003020876.html
Table of contents http://www.loc.gov/catdir/toc/uchi051/2003020876.html
Table of contents http://www.loc.gov/catdir/toc/ecip049/2003020876.html
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0.0516
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