Résultats lu par "Amy Farris" dans Toutes les catégories

In the 18th and 19th centuries, French cooks began to claim central roles in defining and enforcing taste, as well as 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. Davis interrogates the development of cooking aesthetics and practices by examining the policing of the culinary marketplace in the name of safety and good taste.

“These gripping, magical tales span time travel, portals, menacing butterflies, and more. A can’t-miss meditation on families and survival.” —People “A gorgeous book that also serves as a series of unanswerable, probing questions: How did we get here? How will we move forward? Can we...