http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
the transformation of cooking in France, 1650-1830
Taste in the kitchen -- Masters of disguise : artifice and nature in culinary aesthetics -- Educating cooks : service and apprenticeship -- Educating taste : cooks as critics in the culinary public sphere -- Policing taste : guilds and the culinary marketplace -- Disputing tastes : gastronomy and surveillance in the culinary marketplace of post-revolutionary France -- Citizen cooks : service and knowledge in the culinary trades of post-revolutionary France -- Conclusion : inventing traditions of honor in post-revolutionary France.
Includes bibliographical references and index.