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Author: Sean Takats
Publisher: JHU Press
ISBN: 1421403382
Category : History
Languages : en
Pages : 216
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Book Description
In the eighteenth-century French household, the servant cook held a special place of importance, providing daily meals and managing the kitchen and its finances. In this scrupulously researched and witty history, Sean Takats examines the lives of these cooks as they sought to improve their position in society and reinvent themselves as expert, skilled professionals. Much has been written about the cuisine of the period, but Takats takes readers down into the kitchen and introduces them to the men and women behind the food. It is only in that way, Takats argues, that we can fully recover the scientific and cultural significance of the meals they created, and, more important, the contributions of ordinary workers to eighteenth-century intellectual life. He shows how cooks, along with decorators, architects, and fashion merchants, drove France’s consumer revolution, and how cooks' knowledge about a healthy diet and the medicinal properties of food advanced their professional status by capitalizing on the Enlightenment’s new concern for bodily and material happiness. The Expert Cook in Enlightenment France explores a unique intersection of cultural history, labor history, and the history of science and medicine. Relying on an unprecedented range of sources, from printed cookbooks and medical texts to building plans and commercial advertisements, Takats reconstructs the evolving role of the cook in Enlightenment France. Academics and students alike will enjoy this fascinating study of the invention of the professional chef, of how ordinary workers influenced emerging trends of scientific knowledge, culture-creation, and taste in eighteenth-century France.
Author: Sean Takats
Publisher: JHU Press
ISBN: 1421403382
Category : History
Languages : en
Pages : 216
Get Book Here
Book Description
In the eighteenth-century French household, the servant cook held a special place of importance, providing daily meals and managing the kitchen and its finances. In this scrupulously researched and witty history, Sean Takats examines the lives of these cooks as they sought to improve their position in society and reinvent themselves as expert, skilled professionals. Much has been written about the cuisine of the period, but Takats takes readers down into the kitchen and introduces them to the men and women behind the food. It is only in that way, Takats argues, that we can fully recover the scientific and cultural significance of the meals they created, and, more important, the contributions of ordinary workers to eighteenth-century intellectual life. He shows how cooks, along with decorators, architects, and fashion merchants, drove France’s consumer revolution, and how cooks' knowledge about a healthy diet and the medicinal properties of food advanced their professional status by capitalizing on the Enlightenment’s new concern for bodily and material happiness. The Expert Cook in Enlightenment France explores a unique intersection of cultural history, labor history, and the history of science and medicine. Relying on an unprecedented range of sources, from printed cookbooks and medical texts to building plans and commercial advertisements, Takats reconstructs the evolving role of the cook in Enlightenment France. Academics and students alike will enjoy this fascinating study of the invention of the professional chef, of how ordinary workers influenced emerging trends of scientific knowledge, culture-creation, and taste in eighteenth-century France.
Author: Sean Takats
Publisher: JHU Press
ISBN: 1421402831
Category : Cooking
Languages : en
Pages : 216
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Book Description
Sean Takats describes how 18th-century French cooks transformed themselves from domestic servants into professionals with artistic skills like other artists and health skills like doctors. They combined mechanical expertise with new theoretical perspectives on food and taste, he says, to create the modern French cooking that quickly became renowned throughout the world. He discusses defining the cook, corrupting spaces, pots and pans, theorizing the kitchen, and the servant of medicine.
Author: Paola Bertucci
Publisher: Yale University Press
ISBN: 0300227418
Category : Science
Languages : en
Pages : 313
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Book Description
What would the Enlightenment look like from the perspective of artistes, the learned artisans with esprit, who presented themselves in contrast to philosophers, savants, and routine-bound craftsmen? Making a radical change of historical protagonists, the author places the mechanical arts and the world of making at the heart of the Enlightenment. At a time of great colonial, commercial, and imperial concerns, artistes planned encyclopedic projects and sought an official role in the administration of the French state. The Société des Arts, which they envisioned as a state institution that would foster France's colonial and economic expansion, was the most ambitious expression of their collective aspirations. This work provides the first in-depth study of the Société, and demonstrates its legacy in scientific programs, academies, and the making of Diderot and D'Alembert's Encyclopédie. Through insightful analysis of textual, visual, and material sources, the author provides a ground-breaking perspective on the politics of writing on the mechanical arts and the development of key Enlightenment concepts such as improvement, utility, and progress.
Author: E.C. Spary
Publisher: University of Chicago Press
ISBN: 0226768880
Category : History
Languages : en
Pages : 380
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Book Description
Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. Embracing a wide range of authors and scientific or medical practitioners—from physicians and poets to philosophes and playwrights—E. C. Spary demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature, about the effects of consumption upon the identities of individuals and nations, and about the proper form and practice of scholarship. En route, Spary devotes extensive attention to the manufacture, trade, and eating of foods, focusing upon coffee and liqueurs in particular, and also considers controversies over specific issues such as the chemistry of digestion and the nature of alcohol. Familiar figures such as Fontenelle, Diderot, and Rousseau appear alongside little-known individuals from the margins of the world of letters: the draughts-playing café owner Charles Manoury, the “Turkish envoy” Soliman Aga, and the natural philosopher Jacques Gautier d’Agoty. Equally entertaining and enlightening, Eating the Enlightenment will be an original contribution to discussions of the dissemination of knowledge and the nature of scientific authority.
Author: Viktoria von Hoffmann
Publisher: University of Illinois Press
ISBN: 0252099087
Category : Social Science
Languages : en
Pages : 424
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Book Description
Scorned since antiquity as low and animal, the sense of taste is celebrated today as an ally of joy, a source of adventure, and an arena for pursuing sophistication. The French exalted taste as an entrée to ecstasy, and revolutionized their cuisine and language to express this new way of engaging with the world. Viktoria von Hoffmann explores four kinds of early modern texts--culinary, medical, religious, and philosophical--to follow taste's ascent from the sinful to the beautiful. Combining food studies and sensory history, she takes readers on an odyssey that redefined a fundamental human experience. Scholars and cooks rediscovered a vast array of ways to prepare and present foods. Far-sailing fleets returned to Europe bursting with new vegetables, exotic fruits, and pungent spices. Hosts refined notions of hospitality in the home while philosophers pondered the body and its perceptions. As von Hoffmann shows, these labors produced a sea change in perception and thought, one that moved taste from the base realm of the tongue to the ethereal heights of aesthetics.
Author: Warren Sack
Publisher: MIT Press
ISBN: 0262352370
Category : Computers
Languages : en
Pages : 401
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Book Description
An alternative history of software that places the liberal arts at the very center of software's evolution. In The Software Arts, Warren Sack offers an alternative history of computing that places the arts at the very center of software's evolution. Tracing the origins of software to eighteenth-century French encyclopedists' step-by-step descriptions of how things were made in the workshops of artists and artisans, Sack shows that programming languages are the offspring of an effort to describe the mechanical arts in the language of the liberal arts. Sack offers a reading of the texts of computing—code, algorithms, and technical papers—that emphasizes continuity between prose and programs. He translates concepts and categories from the liberal and mechanical arts—including logic, rhetoric, grammar, learning, algorithm, language, and simulation—into terms of computer science and then considers their further translation into popular culture, where they circulate as forms of digital life. He considers, among other topics, the “arithmetization” of knowledge that presaged digitization; today's multitude of logics; the history of demonstration, from deduction to newer forms of persuasion; and the post-Chomsky absence of meaning in grammar. With The Software Arts, Sack invites artists and humanists to see how their ideas are at the root of software and invites computer scientists to envision themselves as artists and humanists.
Author: Elizabeth Andrews Bond
Publisher: Cornell University Press
ISBN: 1501753584
Category : History
Languages : en
Pages : 287
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Book Description
Inspired by the reading and writing habits of citizens leading up to the French Revolution, The Writing Public is a compelling addition to the long-running debate about the link between the Enlightenment and the political struggle that followed. Elizabeth Andrews Bond scoured France's local newspapers spanning the two decades prior to the Revolution as well as its first three years, shining a light on the letters to the editor. A form of early social media, these letters constituted a lively and ongoing conversation among readers. Bond takes us beyond the glamorous salons of the intelligentsia into the everyday worlds of the craftsmen, clergy, farmers, and women who composed these letters. As a result, we get a fascinating glimpse into who participated in public discourse, what they most wanted to discuss, and how they shaped a climate of opinion. The Writing Public offers a novel examination of how French citizens used the information press to form norms of civic discourse and shape the experience of revolution. The result is a nuanced analysis of knowledge production during the Enlightenment. Thanks to generous funding from The Ohio State University Libraries and its participation in TOME (Toward an Open Monograph Ecosystem), the ebook editions of this book are available as Open Access (OA) volumes, available on the Cornell University Press website and other Open Access repositories.
Author: Rebecca Dowd Geoffroy-Schwinden
Publisher: Oxford University Press
ISBN: 0197511511
Category : Music
Languages : en
Pages : 337
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Book Description
Introduction -- Part I. Musical Privilege. Legal Privilège and Musical Production ; Social Privilège and Musician-Masons -- Part II. Property. Private Property : Music and Authorship ; Public Servants ; Cultural Heritage : Music as Work of Art ; National Industry : Music as a "Useful" Art and Science -- Postlude : A "Detractor" Breaks his "Silence" -- Conclusion : Privilege by Any Other Name.
Author: E. C. Spary
Publisher: Cambridge University Press
ISBN: 1107031052
Category : Business & Economics
Languages : en
Pages : 431
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Book Description
Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world.
Author: Jeffrey M. Pilcher
Publisher: Taylor & Francis
ISBN: 1000894177
Category : History
Languages : en
Pages : 154
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Book Description
Now in its third edition, Food in World History explores culinary cultures and food politics throughout the world, from ancient times to the present day, with expanded discussions of industrialization, indigeneity, colonialism, gender, environment, and food and power. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, such as Maya and Inca cuisines and peasant agriculture in the early modern era, Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? How will the climate crisis affect food production and culinary cultures? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? With the inclusion of more global examples, this comprehensive survey is an ideal resource for all students who study food history or food studies.
