Crafting the Culture and History of French Chocolate or Sauces for Salads and Chilled Dishes

Crafting the Culture and History of French Chocolate

Author: Susan J Terrio

This absorbing narrative follows the craft community of French chocolatiers--members of a tiny group experiencing intensive international competition--as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional views of craft work, associational forms, and training models in late capitalism. She enters the world of Parisian craft leaders and local artisanal families there and in southwest France to relate how they work and how they confront the representatives and structures of power, from taste makers, CEOs, and advertising executives to the technocrats of Paris and Brussels.
Looking at craft culture and community from a cross-disciplinary perspective, Terrio finds that the chocolatiers affirm their collective identity and their place in the present by commemorating selectively their role in history. In addition to joining a distinguished tradition of American anthropological writing on the role of food, her study of the social production of taste in the invention of vintage, grand cru chocolates lends specificity and weight to theories of consumption by Pierre Bourdieu and others. The book will appeal to anthropologists, cultural studies scholars, and anyone curious about life in contemporary France.

Table of Contents:

	List of Illustrations	ix
	Acknowledgments	xi
1	Introduction	1
2	Bread and Chocolate	23
3	Reeducating French Palates	40
4	Unsettling Memories: The Politics of Commemoration	66
5	What's in a Name?	101
6	"Our craft is beautiful ..."	128
7	Craft as Community, Chocolate as Spectacle	147
8	From Craft to Profession?	183
9	Defending the Local	217
10	Chocolate as Self and Other	237
	Epilogue	261
Appendix	Fieldwork Sample	269
	Notes	273
	References	289
	Index	303

New interesting textbook: A Prática de Relações públicas

Sauces for Salads and Chilled Dishes

Author: Michel Roux

Refreshing collection of vinagrettes and chilled sauces. Over 50 recipes range from the simplest dressing to salsas and relishes. All recipes are creative and easy to make in your kitchen at home. Each sauce is explained simply and clearly with photography of techniques and finished sauces.