Accounting for Taste

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ISBN: 9780226243276

List of Illustrations

Acknowledgments
Prologue: Eating Orders
1. Culinary Configurations
I. Culinary Identities
II. French Cuisines
2. Inventing French Cuisine
I. Between the Old Regime and the New

II. The Cuisine

3. Readings in a Culinary Culture

I. From Cuisine to Gastronomy
II. Food Talk

III. The Gastronomic Field
4. Food Nostalgia
I. In Search of Cuisine Lost
II. Country Cooking
III. Cooking and Chefing
5. Consuming Passions
I. Conspicuous Cuisines
II. Identifying Cuisines
III. Tasting France
Epilogue: Babette’s Feast: A Fable for Culinary France
Appendix A Bibliography—Cookery Works by Date of Original Publication
Appendix B Sample of Cookbooks—Bibliographie de la France, 1811-98
Appendix C Research Notes
Notes
Bibliography
Index