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"Ferguson, Priscilla Parkhurst"
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The Senses of Taste
The distinctive character of taste, its connections to the other senses, and the vicissitudes of distinct tastes engage the philosopher, the natural scientist, the historian, the social scientist, the poet. That such accountings have become increasingly prominent over recent decades says a lot about contemporary sophistication about matters of taste, notably in those contemporary cultures blessed by abundance. Here, Ferguson considers the sense of taste, which she says were primarily corporeal until scientific and aesthetic determinations of \"taste\" emerged in Europe in the eighteenth century. Once decorporealized, taste was turned into a means of judging individuals and groups, and signifying the contested terms of personal status, collective identity, and social order. Not only social foodways but cookbooks and other representations of food changed over time, and thus can contribute to their understanding of self and society in history.
Journal Article
A Cultural Field in the Making: Gastronomy in 19th‐Century France
The gastronomic field in 19th-century France is taken as a model for the analysis of cultural fields as characteristically modern phenomena. The antecedents of the field are located in a new economic, institutional, and ideological context.
Journal Article
inside the extreme sport of competitive eating
Sociologist Priscilla Ferguson considers competitive eating as an expression of identifiably American connections between abundance and country. Overeating both honors country and transgresses social norms.
Journal Article
Culinary Nationalism
Culinary consciousness raisers, cooking texts often serve as vehicles of national identification. From Pampille (Marthe Allard Daudet) and her cookbook,Les Bons Plats de France, in 1913 to the international culinary competitions of today such as the Bocuse d'or, culinary distinction promotes national interests. In contrast to the strident nationalism of the early twentieth century, culinary nationalism today operates in an increasingly globalized world. National culinary distinction defines the nation and sells its products in a highly competitive international arena. A recent culinary text, the South Korean filmLe Grand Chef[Sik Gaek ] (2007), illustrates the phenomenon, subsuming national culinary promotion in a mega culinary competition, all in the service of Korean culinary achievement.
Journal Article
Writing Out of the Kitchen: Carême and the Invention of French Cuisine
Marie-Antoine Careme, who died in 1833, belongs in a class of his own, not just because he was a great chef, but because he was an extraordinarily gifted cultural entrepreneur. Careme understood that society favored the many rather than the few, and that even the most celebrated individuals who ate his glorious dishes would ultimately count less than the readers of his books.
Journal Article
Content: Eating - Negotiating Pleasure and Necessity
How do they choose individuals to satisfy their hunger? Since the post-World War II and in the so called developed countries, the range of food choices available to everyone has infinitely expanded. In this context of abundant, widespread but unevenly distributed, how to proceed individuals to feed and to constitute a meal? How do they reflect this objective in offering an application? What criteria do they intervene in their food choices? The act of eating seems to be along a slider that oppose one side fun, the other necessity. Adapted from the source document.
Journal Article