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The Expert Cook in Enlightenment France
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.
eBook
Taste of France. 2, Rene & Maxime Meilleur : La Bouitte
In this program we'll get acquainted with the unique story of self-taught René and Maxime Meilleur, father and son running a three-star Michelin restaurant in Saint-Martin-de-Belleville in the Savoy region. As they put incredible focus in their craft, they have elevated home cooking to exceptional levels, while at the same time building their luxury hotel all by themselves. We'll also meet the only producer in the region that still holds up the old tradition of producing sheep's cheese.
Streaming Video
Taste of France. 4, Eric Trochon : Solstice
Today we'll visit the wonderful city of Paris and the restaurant of Eric Trochon - Solstice - an informal yet elegant restaurant awarded with a Michelin star. We'll get to know about Trochons' passion for ingredients, such as radishes, their pairing with excellent natural wines and the importance of sauce in the French cuisine. We'll also learn how to make one of his tasty and impeccably crafted dishes!
Streaming Video
Nature : simple, healthy, and good
Challenging the cuisine's stereotype of being complicated and heavy, a master chef presents a collection of French recipes featuring simple, healthy ingredients that use seasonal produce and fresh, bold flavors.
Book
Taste of France. 9, Antonin Bonnet : Quinsou
Antonin Bonnets cuisine has been described as \"hypnotic\", marrying many senses. His restaurant has an elegant down-to-earth and humble atmosphere, reflecting the essence of the life journey of the chef himself. In this program we'll get an insight of the importance of quality, as Antonin sources his ingredients with diligence. Making careful use of all elements, his kitchen manages to match sustainability with elegance and excellence.
Streaming Video
The Cook's Atelier : recipes, techniques, and stories from our French cooking school
Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook's Atelier, a French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their style of cooking.
Book
Taste of France. 7, Matthieu Dupuis Baumal : Chateau de la Gaude
With the rich heritage and breath of history of Aix en Provence in southern France, Chateau de la Gaude is not only a beautiful castle, it also houses a haute cuisine restaurant which has a Michelin star. In this program we'll explore the story of the skilled Chef Matthieu Dupuis Baumal, his style of cooking and how he took his team to greatness in only a couple of months! We'll also visit one of the best olive oil producers in the world.
Streaming Video