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French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. "Accounting for Taste" brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine.
This momentous culinary journey begins with Ancien Regime cookbooks and ends with twenty-first-century cooking programs. It takes us from Careme, the "inventor" of modern French cuisine in the early nineteenth century, to...

Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it.

What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change? Answers to this question demand a...