The Expert Cook In Enlightenment France Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of The Expert Cook In Enlightenment France book. This book definitely worth reading, it is an incredibly well-written.
The Expert Cook in Enlightenment France by Sean Takats Pdf
Sean Takats describes how 18th-century French cooks transformed themselves from domestic servants into professionals with artistic skills like other artists and health skills like doctors. They combined mechanical expertise with new theoretical perspectives on food and taste, he says, to create the modern French cooking that quickly became renowned throughout the world. He discusses defining the cook, corrupting spaces, pots and pans, theorizing the kitchen, and the servant of medicine.
The Expert Cook in Enlightenment France by Sean Takats Pdf
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 in that way, Takats argues, that we can fully recover the scientific and cultural significance of the meals they created, and, more important, 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.
What would the Enlightenment look like from the perspective of artistes, the learned artisans with esprit, who presented themselves in contrast to philosophers, savants, and routine-bound craftsmen? Making a radical change of historical protagonists, the author places the mechanical arts and the world of making at the heart of the Enlightenment. At a time of great colonial, commercial, and imperial concerns, artistes planned encyclopedic projects and sought an official role in the administration of the French state. The Société des Arts, which they envisioned as a state institution that would foster France's colonial and economic expansion, was the most ambitious expression of their collective aspirations. This work provides the first in-depth study of the Société, and demonstrates its legacy in scientific programs, academies, and the making of Diderot and D'Alembert's Encyclopédie. Through insightful analysis of textual, visual, and material sources, the author provides a ground-breaking perspective on the politics of writing on the mechanical arts and the development of key Enlightenment concepts such as improvement, utility, and progress.
An alternative history of software that places the liberal arts at the very center of software's evolution. In The Software Arts, Warren Sack offers an alternative history of computing that places the arts at the very center of software's evolution. Tracing the origins of software to eighteenth-century French encyclopedists' step-by-step descriptions of how things were made in the workshops of artists and artisans, Sack shows that programming languages are the offspring of an effort to describe the mechanical arts in the language of the liberal arts. Sack offers a reading of the texts of computing—code, algorithms, and technical papers—that emphasizes continuity between prose and programs. He translates concepts and categories from the liberal and mechanical arts—including logic, rhetoric, grammar, learning, algorithm, language, and simulation—into terms of computer science and then considers their further translation into popular culture, where they circulate as forms of digital life. He considers, among other topics, the “arithmetization” of knowledge that presaged digitization; today's multitude of logics; the history of demonstration, from deduction to newer forms of persuasion; and the post-Chomsky absence of meaning in grammar. With The Software Arts, Sack invites artists and humanists to see how their ideas are at the root of software and invites computer scientists to envision themselves as artists and humanists.
Life in Revolutionary France by Mette Harder,Jennifer Ngaire Heuer Pdf
The French Revolution brought momentous political, social, and cultural change. Life in Revolutionary France asks how these changes affected everyday lives, in urban and rural areas, and on an international scale. An international cast of distinguished academics and emerging scholars present new research on how people experienced and survived the revolutionary decade, with a particular focus on individual and collective agency as discovered through the archival record, material culture, and the history of emotions. It combines innovative work with student-friendly essays to offer fresh perspectives on topics such as: * Political identities and activism * Gender, race, and sexuality * Transatlantic responses to war and revolution * Local and workplace surveillance and transparency * Prison communities and culture * Food, health, and radical medicine * Revolutionary childhoods With an easy-to-navigate, three-part structure, illustrations and primary source excerpts, Life in Revolutionary France is the essential text for approaching the experiences of those who lived through one of the most turbulent times in world history.
From Servant to Savant by Rebecca Dowd Geoffroy-Schwinden Pdf
Introduction -- Part I. Musical Privilege. Legal Privilège and Musical Production ; Social Privilège and Musician-Masons -- Part II. Property. Private Property : Music and Authorship ; Public Servants ; Cultural Heritage : Music as Work of Art ; National Industry : Music as a "Useful" Art and Science -- Postlude : A "Detractor" Breaks his "Silence" -- Conclusion : Privilege by Any Other Name.
The hot-air balloon, invented by the Montgolfier brothers in 1783, launched for the second time just days before the Treaty of Paris would end the American Revolutionary War. The ascent in Paris—a technological marvel witnessed by a diverse crowd that included Benjamin Franklin—highlighted celebrations of French military victory against Britain and ignited a balloon mania that swept across Europe at the end of the Enlightenment. This popular frenzy for balloon experiments, which attracted hundreds of thousands of spectators, fundamentally altered the once elite audience for science by bringing aristocrats and commoners together. The Imagined Empire explores how this material artifact, the flying machine, not only expanded the public for science and spectacle but also inspired utopian dreams of a republican monarchy that would obliterate social boundaries. The balloon, Mi Gyung Kim argues, was a people-machine, a cultural performance that unified and mobilized the people of France, who imagined an aerial empire that would bring glory to the French nation. This critical history of ballooning considers how a relatively simple mechanical gadget became an explosive cultural and political phenomenon on the eve of the French Revolution.
The Routledge History of the Domestic Sphere in Europe by Joachim Eibach,Margareth Lanzinger Pdf
This book addresses the multifaceted history of the domestic sphere in Europe from the Age of Reformation to the emergence of modern society. By focusing on daily practice, interaction and social relations, it shows continuities and social change in European history from an interior perspective. The Routledge History of the Domestic Sphere in Europe contains a variety of approaches from different regions that each pose a challenge to commonplace views such as the emergence of confessional cultures, of private life, and of separate spheres of men and women. By analyzing a plethora of manifold sources including diaries, court records, paintings and domestic advice literature, this volume provides an overview of the domestic sphere as a location of work and consumption, conflict and cooperation, emotions and intimacy, and devotion and education. The book sheds light on changing relations between spouses, parents and children, masters and servants or apprentices, and humans and animals or plants, thereby exceeding the notion of the modern nuclear family. This volume will be of great use to upper-level graduates, postgraduates and experienced scholars interested in the history of family, household, social space, gender, emotions, material culture, work and private life in early modern and nineteenth-century Europe.
Now in its third edition, Food in World History explores culinary cultures and food politics throughout the world, from ancient times to the present day, with expanded discussions of industrialization, indigeneity, colonialism, gender, environment, and food and power. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, such as Maya and Inca cuisines and peasant agriculture in the early modern era, Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? How will the climate crisis affect food production and culinary cultures? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? With the inclusion of more global examples, this comprehensive survey is an ideal resource for all students who study food history or food studies.
Food in Time and Place by Paul Freedman,Joyce E. Chaplin,Ken Albala Pdf
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroir’s evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.
Colonial Food in Interwar Paris by Lauren Janes Pdf
In the wake of the First World War, in which France suffered severe food shortages, colonial produce became an increasingly important element of the French diet. The colonial lobby seized upon these foodstuffs as powerful symbols of the importance of the colonial project to the life of the French nation. But how was colonial food really received by the French public? And what does this tell us about the place of empire in French society? In Colonial Food in Interwar Paris, Lauren Janes disputes the claim that empire was central to French history and identity, arguing that the distrust of colonial food reflected a wider disinterest in the empire. From Indochinese rice to North African grains and tropical fruit to curry powder, this book offers an intriguing and original challenge to current orthodoxy about the centrality of empire to modern France by examining the place of colonial foods in the nation's capital.
A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.
The Coloniality of Modern Taste by Zilkia Janer Pdf
This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste. The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to conceptualizations of taste that emerged in other geographical and philosophical contexts to illustrate that the gastronomic approach stands out as particularly bereft of affect. The book argues that the understanding of taste constructed by gastronomic texts continues to burden the affective experience of taste, while encouraging patterns of food consumption that rely on an exploitative and unsustainable global food system. This book will appeal to students and scholars interested in cultural studies, decoloniality, affect theory, sensory studies, gastronomy and food studies.