Defining Culinary Authority: The Transformation of Cooking in France, 1650-1830

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Defining Culinary Authority This page intentionally left blank Defining Culinary Authority the transformation of cooking in france, 1650–1830 Jennifer J. Davis louisiana state university press baton rouge Published by Louisiana State University Press Copyright © 2013 by Louisiana State University Press All rights reserved Manufactured in the United States of America First printing designer: Michelle A. Neustrom typeface: Adobe Garamond Pro printer: McNaughton & Gunn, Inc. binder: Dekker Bookbinding library of congress cataloging-in-publication data Davis, Jennifer J., 1974– Defining culinary authority : the transformation of cooking in France, 1650–1830 / Jennifer J. Davis. p. cm. Includes bibliographical references and index. ISBN 978-0-8071-4533-3 (cloth : alk. paper) — ISBN 978-0-8071-4534-0 (pdf) — ISBN 978-0-8071-4535-7 (epub) — ISBN 978-0-8071-4536-4 (mobi) 1. Gastronomy— France—History. 2. Cooks—France—History. 3. Cooking—France—History. 4. Food habits—France—History. 5. Cooking, French. 6. Cookbooks. 7. France—Social life and customs. I. Title. TX637.D35 2012 641.01'30944—dc23 2012007904 The paper in this book meets the guidelines for permanence and durability of the Committee on Production Guidelines for Book Longevity of the Council on Library Resources. ⬁ 䊊 ...