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Author: Jennifer J. Davis
Publisher: LSU Press
ISBN: 0807145351
Category : History
Languages : en
Pages : 325
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Book Description
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 simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence -- and thus shaped standards of taste -- continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.
Author: Jennifer J. Davis
Publisher: LSU Press
ISBN: 0807145351
Category : History
Languages : en
Pages : 325
Get Book Here
Book Description
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 simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence -- and thus shaped standards of taste -- continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.
Author: Rebecca Gibb
Publisher: Univ of California Press
ISBN: 0520385934
Category : Cooking
Languages : en
Pages : 281
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Book Description
How fakes, fraudsters, and grape crusaders have shaped the world of wine. This novel take on the history of wine reveals that, whether by adding toxic sweeteners or passing off counterfeit bottles, wine fraud is abundant—and as old as wine itself. Vintage Crime will intrigue even the most sated of wine drinkers with its juicy tales of deception, raising interesting questions along the way: what counts as wine, why do we drink it, and what makes a wine truly authentic? The world of wine prides itself on its aura of respectability, but it has always had a murky side. Packed with engaging vignettes, Vintage Crime brings to life famous enthusiasts and crafty con artists from ancient Rome to modern-day California. It also introduces us to lesser-known industry figures: the scrupulous merchants, honest growers, and cutting-edge scientists who have led the fight against fraudsters. Author Rebecca Gibb holds the rare, sought-after distinction of Master of Wine, yet she writes in an engaging style that doesn’t require any prior wine knowledge, skillfully synthesizing popular wine histories for amateur sleuths and armchair sommeliers alike. A portion of book royalties will be donated by the author towards finding a cure for Duchenne’s muscular dystrophy.
Author: Lisa Haushofer
Publisher: Univ of California Press
ISBN: 0520390393
Category : Business & Economics
Languages : en
Pages : 288
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Book Description
Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed to be both individual and social ills. By examining creations such as Gail Borden's meat biscuit, Benger's Food, Kellogg's health foods, and Fleischmann's yeast, Wonder Foods shows how new products dazzled with visions of modernity, efficiency, and scientific progress even as they perpetuated exclusionary views about who deserved to eat, thrive, and live. Drawing on extensive archival research, historian Lisa Haushofer reveals that the story of modern food and nutrition was not about innocuous technological advances or superior scientific insights, but rather about the powerful logic of exploitation and economization that undergirded colonial and industrial food projects. In the process, these wonder foods shaped both modern food regimes and how we think about food.
Author: Tom Scott-Smith
Publisher: Cornell University Press
ISBN: 1501748661
Category : Political Science
Languages : en
Pages : 449
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Book Description
On an Empty Stomach examines the practical techniques humanitarians have used to manage and measure starvation, from Victorian "scientific" soup kitchens to space-age, high-protein foods. Tracing the evolution of these techniques since the start of the nineteenth century, Tom Scott-Smith argues that humanitarianism is not a simple story of progress and improvement, but rather is profoundly shaped by sociopolitical conditions. Aid is often presented as an apolitical and technical project, but the way humanitarians conceive and tackle human needs has always been deeply influenced by culture, politics, and society. Txhese influences extend down to the most detailed mechanisms for measuring malnutrition and providing sustenance. As Scott-Smith shows, over the past century, the humanitarian approach to hunger has redefined food as nutrients and hunger as a medical condition. Aid has become more individualized, medicalized, and rationalized, shaped by modernism in bureaucracy, commerce, and food technology. On an Empty Stomach focuses on the gains and losses that result, examining the complex compromises that arise between efficiency of distribution and quality of care. Scott-Smith concludes that humanitarian groups have developed an approach to the empty stomach that is dependent on compact, commercially produced devices and is often paternalistic and culturally insensitive.
Author: Sam Edwards
Publisher: Bloomsbury Publishing
ISBN: 1474217052
Category : History
Languages : en
Pages : 353
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Book Description
How, as historians, should we 'read' a film? Histories on Screen answers this and other questions in a crucial volume for any history student keen to master source use. The book begins with a theoretical 'Thinking about Film' section that explores the ways in which films can be analyzed and interrogated as either primary sources, secondary sources or indeed as both. The much larger 'Using Film' segment of the book then offers engaging case studies which put this theory into practice. Topics including gender, class, race, war, propaganda, national identity and memory all receive good coverage in what is an eclectic multi-contributor volume. Documentaries, films and television from Britain and the United States are examined and there is a jargon-free emphasis on the skills and methods needed to analyze films in historical study featuring prominently throughout the text. Histories on Screen is a vital resource for all history students as it enables them to understand film as a source and empowers them with the analytical tools needed to use that knowledge in their own work.
Author: Nina Kushner
Publisher: U of Nebraska Press
ISBN: 1496214013
Category : History
Languages : en
Pages : 359
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Book Description
Covering the early eighteenth century through the present, Histories of French Sexuality reveals how attention to the history of sexuality deepens, changes, challenges, supports, and otherwise complicates the major narratives of French history.
Author: Jennifer J. Davis
Publisher: U of Nebraska Press
ISBN: 1496236610
Category : History
Languages : en
Pages : 484
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Book Description
In a lively account that spans continents, Jennifer J. Davis considers what it meant to be called a libertine in early modern France and its colonies. Libertinage was a polysemous term in early modern Europe and the Atlantic World, generally translated as "debauchery" or "licentiousness" in English. Davis assesses the changing fortunes of the quasi-criminal category of libertinage in the French Atlantic, based on hundreds of cases drawn from the police and judicial archives of seventeenth- and eighteenth-century France and its Atlantic colonies alongside the literature inspired by those proceedings. The libertine life was not merely a subject for fiction nor a topos against which to play out potential revolutions. It was a charge authorities imposed on a startlingly wide array of behaviors, including gambling, selling alcohol to Native Americans, and secret marriages. Once invoked by family and state authorities, the charge proved nearly impossible for the accused to contest, for a libertine need not have committed any crimes to be perceived as disregarding authority and thereby threatening families and social institutions. The research in Bad Subjects provides a framework for analysis of libertinage as a set of anti-authoritarian practices and discourses that circulated among the peoples of France and the Atlantic World, ultimately providing a compelling blueprint for alternative social and economic order in the Revolutionary period.
Author: Michal Salamonik
Publisher: Springer Nature
ISBN: 3031576837
Category :
Languages : en
Pages : 260
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Book Description
Author: Steffen Ducheyne
Publisher: Taylor & Francis
ISBN: 1317041410
Category : History
Languages : en
Pages : 331
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Book Description
Reassessing the Radical Enlightenment comprises fifteen new essays written by a team of international scholars. The collection re-evaluates the characteristics, meaning and impact of the Radical Enlightenment between 1660 and 1825, spanning England, Ireland, the Dutch Republic, France, Germany and the Americas. In addition to dealing with canonical authors and celebrated texts, such as Spinoza and his Tractus theologico-politicus, the authors discuss many less well-known figures and debates from the period. Divided into three parts, this book: Considers the Radical Enlightenment movement as a whole, including its defining features and characteristics and the history of the term itself. Traces the origins and events of the Radical Enlightenment, including in-depth analyses of key figures including Spinoza, Toland, Meslier, and d’Holbach. Examines the outcomes and consequences of the Radical Enlightenment in Europe and the Americas in the eighteenth century. Chapters in this section examine later figures whose ideas can be traced to the Radical Enlightenment, and examine the role of the period in the emergence of egalitarianism. This collection of essays is the first stand-alone collection of studies in English on the Radical Enlightenment. It is a timely and comprehensive overview of current research in the field which also presents new studies and research on the Radical Enlightenment.
Author: Jeffrey Pilcher
Publisher: Routledge
ISBN: 1351347330
Category : Social Science
Languages : en
Pages : 202
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Book Description
Over the past two centuries, global commodity chains and industrial food processing systems have been built on an infrastructure of critical but often-overlooked facilities and technologies used to transport food and to convey knowledge about food. This culinary infrastructure comprises both material components (such as grain elevators, transportation networks, and marketplaces) and immaterial or embodied expressions of knowledge (cooking schools, restaurant guides, quality certifications, and health regulations). Although infrastructural failures can result in supply shortages and food contamination, the indirect consequences of infrastructure can be just as important in shaping the kinds of foods that are available to consumers and who will profit from the sale of those foods. This volume examines the historical development of a variety of infrastructural nodes and linkages, including refrigerated packing plants in Nazi-occupied Europe, trans-Atlantic restaurant labour markets, food safety technologies and discourses in Singapore, culinary programming in Canadian museums, and dietary studies in colonial Africa. By paying attention to control over facilities and technologies as well as the public–private balance over investment and regulation, the authors reveal global inequalities that arise from differential access to culinary infrastructure. This book was originally published as a special issue of Global Food History.
