French Taste
Author: Laura Calder
Publisher: HarperCollins Canada
Published: 2009-04-03
Total Pages: 0
ISBN-13: 9781554681013
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Manet/Velázquez
Author: Gary Tinterow
Publisher: Metropolitan Museum of Art
Published: 2003
Total Pages: 610
ISBN-13: 1588390403
DOWNLOAD EBOOKHere approximately two hundred works by French and Spanish artists chart the development of this cultural influence and map a fascinating shift in the paradigm of painting, from Idealism to Realism, from Italy to Spain, from Renaissance to Baroque. Above all, these images demonstrate how direct contact with Spanish painting fired the imagination of nineteenth-century French artists and brought about the triumph of Realism in the 1860s, and with it a foundation for modern art."--BOOK JACKET.
Accounting for Taste
Author: Priscilla Parkhurst Ferguson
Publisher: University of Chicago Press
Published: 2006-08-01
Total Pages: 274
ISBN-13: 0226243273
DOWNLOAD EBOOKFrench 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)
Acquired Taste
Author: T. Sarah Peterson
Publisher: Cornell University Press
Published: 1994
Total Pages: 292
ISBN-13: 9780801430534
DOWNLOAD EBOOKPeterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to a new style based on salt and acid tastes. In the process, she reveals more fully than any previous writer the links between medieval cooking, alchemy, and astrology. Peterson's vivid account traces this newly acquired taste in food to its roots in the wider transformation of seventeenth-century culture which included the Scientific Revolution. She makes the startling - and persuasive - argument that the shift in cooking styles was actually part of a conscious effort by humanist scholars to revive Greek and Roman learning and to chase the occult from European life.
A Revolution in Taste
Author: Susan Pinkard
Publisher: Cambridge University Press
Published: 2009
Total Pages: 319
ISBN-13: 0521821991
DOWNLOAD EBOOKThis book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.
A Little Taste of France
Author: Maria Villegas
Publisher: Allen & Unwin
Published: 2003
Total Pages: 264
ISBN-13: 9781740452083
DOWNLOAD EBOOKThe Little Taste of series encapsulates the flavours of the world's most exciting cuisines and explores the colourful settings in which food is sourced, cooked and enjoyed. Exceptional food with beautiful photographs.
Mastering the Art of French Cooking, Volume 1
Author: Julia Child
Publisher: Knopf
Published: 2011-10-05
Total Pages: 857
ISBN-13: 0307958175
DOWNLOAD EBOOKNEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Taste and Power
Author: Leora Auslander
Publisher: Univ of California Press
Published: 2023-04-28
Total Pages: 512
ISBN-13: 0520920945
DOWNLOAD EBOOKLouis XIV, regency, rococo, neoclassical, empire, art nouveau, and historicist pastiche: furniture styles march across French history as regimes rise and fall. In this extraordinary social history, Leora Auslander explores the changing meaning of furniture from the mid-seventeenth to the early twentieth century, revealing how the aesthetics of everyday life were as integral to political events as to economic and social transformations. Enriched by Auslander's experience as a cabinetmaker, this work demonstrates how furniture served to represent and even generate its makers' and consumers' identities.
A Vegan Taste of France
Author: Linda Majzlik
Publisher: Jon Carpenter Publishing
Published: 2003
Total Pages: 0
ISBN-13: 9781897766828
DOWNLOAD EBOOKThis collection of cookbooks interprets the savory flavors of international cuisines for the animal-free, vegan diet. Each region's most famed dishes are detailed or redesigned to be meat-and dairy-free. With recipes for appetizers, breads, salads, main courses, desserts, and drinks, each cookbook covers the entire culinary palate. Classic French dishes are reinterpreted in this collection of recipes for the animal-free diet. This recipe book remains true to authentic French flavors in its meat-and dairy-free renditions of pate, terrine, cassoulet, ratatouille. walnut bread, and apricot frangipane.
French Global
Author: Christie McDonald
Publisher: Columbia University Press
Published: 2010
Total Pages: 572
ISBN-13: 0231147414
DOWNLOAD EBOOKRecasting French literary history in terms of the cultures and peoples that interacted within and outside of France's national boundaries, this volume offers a new way of looking at the history of a national literature, along with a truly global and contemporary understanding of language, literature, and culture. The relationship between France's national territory and other regions of the world where French is spoken and written (most of them former colonies) has long been central to discussions of "Francophonie." Boldly expanding such discussions to the whole range of French literature, the essays in this volume explore spaces, mobilities, and multiplicities from the Middle Ages to today. They rethink literary history not in terms of national boundaries, as traditional literary histories have done, but in terms of a global paradigm that emphasizes border crossings and encounters with "others." Contributors offer new ways of reading canonical texts and considering other texts that are not part of the traditional canon. By emphasizing diverse conceptions of language, text, space, and nation, these essays establish a model approach that remains sensitive to the specificities of time and place and to the theoretical concerns informing the study of national literatures in the twenty-first century.
