FRENCH GASTRONOMY AND THE MAGIC OF AMERICANISM
French cuisine is of course world-famous, and a huge source of pride to the French themselves. And yet the lure of the American model of fast-food production has made noticeable inroads on French thinking about food. What happens when that highly refined cuisine, and the values it embodies, meet American-style twenty-first-century modes of production and distribution? Lucidly and with scholarly precision, Rick Fantasia examines the intersection of these two worlds with their often contradictory values. The result is a thoughtful and penetrating look at both French and American foodways.
“ Rick Fantasia has produced a remarkable history of French haute cuisine: how it rose and grew, how it survived alongside the expansion of industrial production, and then how the grand chefs used their symbolic capital to exploit the exotic appeal of American fast food.
—Michael Burawoy, University of California, Berkeley and author of Symbolic Violence: Conversations with Bourdieu
Rick Fantasia is Barbara Richmond 1940 Professor in the Social Sciences at Smith College, and the author Cultures of Solidarity: Consciousness, Action and Contemporary American Workers, and co-author of Hard Work: Remaking the American Labor Movement.