Setting the table for Julia Child : gourmet dining in America, 1934-1961
著者
書誌事項
Setting the table for Julia Child : gourmet dining in America, 1934-1961
Johns Hopkins University Press, 2011
- : hardcover
大学図書館所蔵 全1件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes index
内容説明・目次
内容説明
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.
目次
Acknowledgments
Note to the Reader
Introduction
Chapter 1. Food Fights in Twentieth-Century America: The Good Life versus the Healthy Life
Chapter 2. Building a Foundation for Gourmet Dining in America
Chapter 3. Origins, Rituals, and Menus of Gourmet Dining Societies, 1934- 1961
Chapter 4. Selectivity and Publicity in the Gourmet Dining Movement
Chapter 5. Beating the Nazis with Truffles and Tripe: The Early Yearsof Gourmet: The Magazine of Good Living
Chapter 6. Gourmet's Gastronomic Tours: Samuel Chamberlain and His Bouquets
Chapter 7. From Readers to Cooks? The Influence of Gourmet/Gourmet Recipes
Chapter 8. Julia and Simca: A Franco- American Culinary Alliance
Conclusion
Notes
Essay on Sources
Index
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