Defining culinary authority: 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.

Introduction : 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.