Takats (history, George Mason U.) 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.urged cooks to limit noise, and one conduct manual suggested that chief among the tasks of the cook was to prevent, aas much as he can, ... only after the anoise of their racketa reached the mastera#39;s ears, prompting him to investigate awhat was happening in his house. ... if the kitchen was atoo close, the bad odor which it continuously exhales, joined to the harmful odor of charcoal and the smoke of dishes, anbsp;...
|Title||:||The Expert Cook in Enlightenment France|
|Publisher||:||JHU Press - 2011-11-03|