By Manu Larcenet

ISBN-10: 2205067591

ISBN-13: 9782205067590

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Brillat-Savarin's assertion was doubly encyclopedic since gastronomy is both comprehensive and foundational, drawing as it does on the natural sciences-physics, chemistry, physiology-and on learning of every sort, including cuisine, commerce, political economy, and medicine. The youngest science was born when the chemist, the scholar, and the political economist took cuisine out of the kitchen into the laboratory and the library. Never again could food be confused with either a sin or a mere bodily function.

But the "nationalization" of this cuisine occurred in the nineteenth century when an overtly class culinary model turned into a national cultural phenomenon. Although the resulting culinary product was still class based, the class had shifted to include an extended gastronomic elite for the consumption of the material product and a still larger gastronomic public for reading culinary texts. Nowhere were the rules of culinary conduct more highly and more authoritatively codified than in nineteenth-century France, inspired at 30 PRISCILLA PARKHURST FERGUSON least in part by dismay over evident social change.

In fixing these culinary practices in a circumscribed space, the gastronomic field allows us to distinguish between what is distinctively French and what is more generally modern about these culinary practices, what French cuisine and French culinary practices share with other cuisines as well as the elements that set French foodways apart. The concept of the gastronomic field allows us, for example, to make better sense of the connections between French and Chinese cuisine. The high degree of codification of the rules governing both culinary production and consumption clarifies, and justifies, the comparison and sets both against the regional cuisines in each country.

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Blast - L’apocalypse selon saint Jacky by Manu Larcenet

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