In this Book

buy this book Buy This Book in Print
summary
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 then, Takats argues, that we can fully recover the scientific and cultural significance of the meals they created, and, more importantly, 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.

Table of Contents

  1. Cover
  2. restricted access Download |
  1. Contents
  2. restricted access Download |
  1. Acknowledgments
  2. pp. ix-x
  3. restricted access Download |
  1. Introduction
  2. pp. 1-12
  3. restricted access Download |
  1. ONE: Defining the Cook
  2. pp. 13-40
  3. restricted access Download |
  1. TWO: Corrupting Spaces
  2. pp. 41-65
  3. restricted access Download |
  1. THREE: Pots and Pens
  2. pp. 66-94
  3. restricted access Download |
  1. FOUR: Theorizing the Kitchen
  2. pp. 95-115
  3. restricted access Download |
  1. FIVE: The Servant of Medicine
  2. pp. 116-140
  3. restricted access Download |
  1. Conclusion
  2. pp. 141-146
  3. restricted access Download |
  1. Notes
  2. pp. 147-178
  3. restricted access Download |
  1. Bibliography
  2. pp. 179-196
  3. restricted access Download |
  1. Index
  2. pp. 197-203
  3. restricted access Download |

Additional Information

ISBN
9781421403380
Related ISBN
9781421402833
MARC Record
OCLC
794700415
Pages
208
Launched on MUSE
2012-01-01
Language
English
Open Access
No
Back To Top

This website uses cookies to ensure you get the best experience on our website. Without cookies your experience may not be seamless.