Word of Mouth: What We Talk about When We Talk about Food

By Priscilla Parkhurst Ferguson | Go to book overview

ACKNOWLEDGMENTS

So many friends, colleagues, students, and even mere acquaintances have contributed to Word of Mouth that I feel rather like a chef in a kitchen full of cooks and critics pushing me to get the meal on the table.

For their part in culinary conversations over the years, I am especially grateful to Kyri Watson Claflin, who shared her research with me and cheerfully scrutinized parts of the manuscript with her historian’s eye; Sharon Zukin, an interlocutor on things culinary of many years standing; Julia Abramson, whose insightful reading for the University of California Press pushed me to refine my presentation; and Bénédict Beaugé, Pierre-Michel Menger, and Denis Saillard, who brought very different expertise to the table that I was figuring out how to set.

Then there are those who have shared both food and food talk: longtime friends Barbara Mittman, Susan Welch, and Lois Widdemer responded to my queries and questions about their cooking careers with good grace and special insight; Carolyn Betensky, Susan Hiner, and Masha Belenky turn consumption into a ritual of friendship and conversation; Chris Curro at the Mohawk Harvest Coop has shown me how food and food talk create a community.

This book would not be what it is without the interest and enthusiasm of my students over the past several years. One of those students, Jonathan Mandell, came up with a title that crystallized the book’s message for me and sent it forth to the world.

-205-

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Word of Mouth: What We Talk about When We Talk about Food
Table of contents

Table of contents

  • California Studies in Food and Culture ii
  • Title Page vii
  • Contents xi
  • Prologue xiii
  • Part I - From Talk to Text 1
  • Chapter One - Thinking about Food 3
  • Chapter Two - The Perils and Pleasures of Consumption 33
  • Chapter Three - Texts Take over 50
  • Part II - New Cooks, New Chefs 77
  • Chapter Four - Iconic Cooks 79
  • Chapter Five - Chefs and Chefing 113
  • Part III - The Culinary Landscape in the Twenty-First Century 139
  • Chapter Six - Dining on the Edge 141
  • Chapter Seven - Haute Food 170
  • Epilogue 197
  • Acknowledgments 205
  • Notes 207
  • References 251
  • Films 265
  • Index 267
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