L art de la cuisine fran aise au XVIIe si cle

Titre : L art de la cuisine fran aise au XVIIe si cle
Auteur : Pierre de Lune
Éditeur : Payot
ISBN-13 : 2228888982
Libération : 1995

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Trois textes très représentatifs de ce que fut la haute cuisine française, lors de sa naissance au XVIIe siècle.

L art de la cuisine fran aise au dix neuvi me si cle

Titre : L art de la cuisine fran aise au dix neuvi me si cle
Auteur : Marie Antonin Carême
Éditeur :
ISBN-13 : STANFORD:36105010575624
Libération : 1817

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Marie Antonin Carême A été écrit sous une forme ou une autre pendant la plus grande partie de sa vie. Vous pouvez trouver autant d'inspiration de L art de la cuisine fran aise au dix neuvi me si cle Aussi informatif et amusant. Cliquez sur le bouton TÉLÉCHARGER ou Lire en ligne pour obtenir gratuitement le livre de titre $ gratuitement.

Accounting for Taste

Titre : Accounting for Taste
Auteur : Priscilla Parkhurst Ferguson
Éditeur : University of Chicago Press
ISBN-13 : 0226243273
Libération : 2006-08-01

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French 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)

Dining nobility

Titre : Dining nobility
Auteur : Paul Janssens
Éditeur : ASP / VUBPRESS / UPA
ISBN-13 : 9789054874690
Libération : 2008

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Presenting a rare glimpse into the dining rooms of Belgian nobility from the Middle Ages to modern times, specialists in the field discuss gastronomy and festive culture in a historical and sociological context. This stunning work provides insights into both the culinary proclivities and table manors of these epic gourmands, answering such questions as What was the daily menu of the dukes of Burgundy? What was behind the sudden enthusiasm for saltwater fish in the 17th century? and Why were exotic desserts so popular in the 19th century? A valuable addition to the historical study of Belgian Noblemen and the ruling elite, this bilingual collection--presented in both English and French--creates a wonderfully rich portrait of the past, from the dukes of Burgundy to Belgian royalty.

The Banquet

Titre : The Banquet
Auteur : Ken Albala
Éditeur : University of Illinois Press
ISBN-13 : 9780252031335
Libération : 2007

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A history of cooking and fine dining in Western Europe from 1520 to 1660

Food and Language

Titre : Food and Language
Auteur : Richard Hosking
Éditeur : Oxford Symposium
ISBN-13 : 9781903018798
Libération : 2010

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Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.

From Gluttony to Enlightenment

Titre : From Gluttony to Enlightenment
Auteur : Viktoria von Hoffmann
Éditeur : University of Illinois Press
ISBN-13 : 9780252099083
Libération : 2016-12-15

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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.

Eating the Enlightenment

Titre : Eating the Enlightenment
Auteur : E. C. Spary
Éditeur : University of Chicago Press
ISBN-13 : 9780226768885
Libération : 2013-04-08

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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.

Note by Note Cooking

Titre : Note by Note Cooking
Auteur : HervŽ This
Éditeur : Columbia University Press
ISBN-13 : 9780231164863
Libération : 2014-10-07

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Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheeseÑthese and many other substances, some occurring in nature, some synthesized in the laboratoryÑmake it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. HervŽ This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obviousÑand inevitableÑextension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.

Orientalism in Early Modern France

Titre : Orientalism in Early Modern France
Auteur : Ina Baghdiantz McCabe
Éditeur : Berg
ISBN-13 : 9781845203740
Libération : 2008-07-15

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Francis I's ties with the Ottoman Empire marked the birth of court-sponsored Orientalism in France. Under Louis XIV, French society was transformed by cross-cultural contacts with the Ottomans, India, Persia, China, Siam and the Americas. The consumption of silk, cotton cloth, spices, coffee, tea, china, gems, flowers and other luxury goods transformed daily life and gave rise to a new discourse about the 'Orient' which in turn shaped ideas about economy and politics, specifically absolutism and the monarchy. An original account of the ancient regime, this book highlights France's use of the exotic and analyzes French discourse about Islam and the 'Orient'.