Setting the Table for Julia Child
Before Julia Child’s warbling voice and towering figure burst into America’s homes, a gourmet food movement was already sweeping the nation. Setting the Table for Julia Child considers how the tastes and techniques cultivated at dining clubs and in the pages of Gourmet magazine helped prepare many a...
Պահպանված է:
| Հիմնական հեղինակ: | |
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| Ձևաչափ: | Online |
| Լեզու: | անգլերեն |
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Johns Hopkins University Press
2022
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| Խորագրեր: | |
| Առցանց հասանելիություն: | ONIX_20220715_9781421428116_509 |
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Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
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| _version_ | 1869518744156372992 |
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| author | Strauss, David |
| author_browse | Strauss, David |
| author_facet | Strauss, David |
| author_sort | Strauss, David |
| collection | Directory of Open Access Books |
| description | Before Julia Child’s warbling voice and towering figure burst into America’s homes, a gourmet food movement was already sweeping the nation. Setting the Table for Julia Child considers how the tastes and techniques cultivated at dining clubs and in the pages of Gourmet magazine helped prepare many affluent Americans for Child’s lessons in French cooking. David Strauss argues that Americans’ appetite for haute cuisine had been growing ever since the repeal of Prohibition. Dazzled by visions of the good life presented in luxury lifestyle magazines and by the practices of the upper class, who adopted European taste and fashion, upper-middle-class Americans increasingly populated the gourmet movement. In the process, they came to appreciate the cuisine created by France's greatest chef, Auguste Escoffier. Strauss’s impressive archival research illuminates themes—gender, class, consumerism, and national identity—that influenced the course of gourmet dining in America. He also points out how the work of painters and fine printers—reproduced here—called attention to the aesthetic of dining, a vision that heightened one’s anticipation of a gratifying experience. In the midst of this burgeoning gourmet food movement Child found her niche. The movement may have introduced affluent Americans to the pleasure of French cuisine years before Julia Child, but it was Julia’s lessons that expanded the audience for gourmet dining and turned lovers of French cuisine into cooks. |
| format | Online |
| id | doab-20.500.12854ir-88762 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Johns Hopkins University Press |
| publisherStr | Johns Hopkins University Press |
| record_format | ojs |
| spelling | doab-20.500.12854ir-887622024-04-02T22:12:06Z Setting the Table for Julia Child Strauss, David History of the Americas thema EDItEUR::N History and Archaeology::NH History::NHK History of the Americas Before Julia Child’s warbling voice and towering figure burst into America’s homes, a gourmet food movement was already sweeping the nation. Setting the Table for Julia Child considers how the tastes and techniques cultivated at dining clubs and in the pages of Gourmet magazine helped prepare many affluent Americans for Child’s lessons in French cooking. David Strauss argues that Americans’ appetite for haute cuisine had been growing ever since the repeal of Prohibition. Dazzled by visions of the good life presented in luxury lifestyle magazines and by the practices of the upper class, who adopted European taste and fashion, upper-middle-class Americans increasingly populated the gourmet movement. In the process, they came to appreciate the cuisine created by France's greatest chef, Auguste Escoffier. Strauss’s impressive archival research illuminates themes—gender, class, consumerism, and national identity—that influenced the course of gourmet dining in America. He also points out how the work of painters and fine printers—reproduced here—called attention to the aesthetic of dining, a vision that heightened one’s anticipation of a gratifying experience. In the midst of this burgeoning gourmet food movement Child found her niche. The movement may have introduced affluent Americans to the pleasure of French cuisine years before Julia Child, but it was Julia’s lessons that expanded the audience for gourmet dining and turned lovers of French cuisine into cooks. 2022-07-15T15:13:27Z 2022-07-15T15:13:27Z 2011 book ONIX_20220715_9781421428116_509 9781421428116 https://directory.doabooks.org/handle/20.500.12854/88762 eng image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://muse.jhu.edu/book/60324 Johns Hopkins University Press 10.1353/book.60324 10.1353/book.60324 1f9b1002-ec35-4fcf-94be-32cfd0a1dfd3 9781421428116 352 open access |
| spellingShingle | History of the Americas thema EDItEUR::N History and Archaeology::NH History::NHK History of the Americas Strauss, David Setting the Table for Julia Child |
| title | Setting the Table for Julia Child |
| title_full | Setting the Table for Julia Child |
| title_fullStr | Setting the Table for Julia Child |
| title_full_unstemmed | Setting the Table for Julia Child |
| title_short | Setting the Table for Julia Child |
| title_sort | setting the table for julia child |
| topic | History of the Americas thema EDItEUR::N History and Archaeology::NH History::NHK History of the Americas |
| topic_facet | History of the Americas thema EDItEUR::N History and Archaeology::NH History::NHK History of the Americas |
| url | ONIX_20220715_9781421428116_509 |
| work_keys_str_mv | AT straussdavid settingthetableforjuliachild |