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Accounting for Taste: The Triumph of French Cuisine Hardcover – 3 Aug 2004

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"Today more than ever in the culinary world we have a curiosity for how cooking has developed. French cuisine has been nurturing chefs and diners alike since its emergence. Priscilla Ferguson sensibly captures the essence of French cuisine by following the steps of its evolution as one of the most influential cultures in the world. Accounting for Taste is truly a remarkable contribution to gastronomical literature." - Chef Charlie Trotter"

About the Author

Priscilla Parkhurst Ferguson is professor of sociology at Columbia University. Her previous books include Paris as Revolution and Literary France.

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That we are what we eat explains why so many of us expend so much effort to control what we do-and do not-eat. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Most Helpful Customer Reviews on (beta) 3 reviews
2 of 3 people found the following review helpful
Excellent history of the rise of French cooking... 26 Oct. 2009
By Michael A. Duvernois - Published on
Format: Paperback
...especially as an ideal, as an art form, for others to emulate. Just what is it about France that turned cuisine into culture? Why is French cooking considered the basis for other cuisines? Why does Haute Cuisine mean French Cuisine? Ferguson looks to history, but doesn't neglect Iron Chef or modern molecular gastronomy either. The exacting epilogue on Babette's Feast was passionate and fascinating, and made me go find the book rather than rewatch the movie.

I'd recommend pairing this excellent and optimistic book with the rather pessimistic Au Revoir to All That: Food, Wine, and the End of France take on cuisine in France today. Good food reading!
Four Stars 9 Jan. 2015
By Mme N. Osathanond - Published on
Format: Paperback Verified Purchase
Very interesting
2 of 9 people found the following review helpful
Accouting For Taste 26 Dec. 2007
By Suzanne Lowe - Published on
Format: Paperback
This book presents French cuisine in a historical context. It is very interesting especially for someone who already has a base in French culture or food.
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