Priscilla Parkhurst Ferguson
Biographic Data
| ID | 3681706 |
|---|---|
| NAME | Priscilla Parkhurst Ferguson |
| GIVEN NAMES | Priscilla Parkhurst |
| FAMILY NAME | Ferguson |
| SIGNATURE | FERGUSON P P |
| AFFILIATIONS | Columbia University |
| VERIFIED | No |
| TOTAL WORKS | 17 |
| TOTAL CITATIONS | 144 |
| AUTHOR COUNT | 17 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 1988 |
| LATEST PUBLICATION YEAR | 2015 |
| H-INDEX | 4 |
Eating Together
The Senses of Taste
TASTE IS NOTORIOUSLY UNTRUSTWORTHY.Of the five senses familiar to the modern West, none raises so many uncertainties, and none makes such claims of significance.Every assertion that there is no accounting for taste brings into play not only all the senses but also the self.To order the confusion of experience, against all odds, all kinds of people spend a good deal of time accounting for taste-describing the indescribable, measuring the immeasura…
Culinary Nationalism
Culinary consciousness raisers, cooking texts often serve as vehicles of national identification. From Pampille (Marthe Allard Daudet) and her cookbook, Les Bons Plats de France, in 1913 to the international culinary competitions of today such as the Bocuse d'or, culinary distinction promotes national interests. In contrast to the strident nationalism of the early twentieth century, culinary nationalism today operates in an increasingly globalize…
Eating Orders
Accounting for Taste
La gastronomie en revues
The Weight of the World
Translator's Preface. To Reader: Pierre Bourdieu. Space of Points of View: Pierre Bourdieu. Jonquil Street: Pierre Bourdieu. A Displaced Family: Abdelmalek Sayad. Everyone in a Place of their Own: Rosine Christin. View from the Media: Patrick Champagne. Order of Things: Pierre Bourdieu. An Integrated Family: Patrick Champagne. A Bad Investment: Gabrielle Balazs. Renovation: Gabrielle Balazs. Last Difference: Patrick Champagne. Site Effects: Pierr…
On Television
On Television and Journalism
This volume is an attack on television - and on the collaboration between intellectuals and the media which, Bordieu argues, is leading to new and more invidious forms of dumbing down. He examines the way in which apparently serious TV debate gives way to soundbite, as a series of talking experts go through the motions of comment and consideration in increasingly self-referential circles. Known only for being well-known; professional experts with…
A Cultural Field in the Making
The gastronomic field in 19th‐century France is taken as a model for the analysis of cultural fields as characteristically modern phenomena. The antecedents of the field are located in a new economic, institutional, and ideological context. But its foundations are laid by a spectrum of gastronomic writings (journalism, cookbooks, proto‐sociological essays, political philosophy, and literary works) that proposed an expansive, nationalizing culinar…
Paris as Revolution
In nineteenth-century Paris, passionate involvement with revolution turned the city into an engrossing object of cultural speculation. For writers caught between an explosive past and a bewildering future, revolution offered a virtuoso metaphor by which the city could be known and a vital principle through which it could be portrayed. In this engaging book, Priscilla Ferguson locates the originality and modernity of nineteenth-century French lite…
The City of Collective Memory
What's cooking
L'Espace de la Noblesse
Le triomphe du livre
Braudel's Empire in Paris
Flaubert's Point of View
A Cultural Field in the Making
The gastronomic field in 19th‐century France is taken as a model for the analysis of cultural fields as characteristically modern phenomena. The antecedents of the field are located in a new economic, institutional, and ideological context. But its foundations are laid by a spectrum of gastronomic writings (journalism, cookbooks, proto‐sociological essays, political philosophy, and literary works) that proposed an expansive, nationalizing culinar…
Culinary Nationalism
Culinary consciousness raisers, cooking texts often serve as vehicles of national identification. From Pampille (Marthe Allard Daudet) and her cookbook, Les Bons Plats de France, in 1913 to the international culinary competitions of today such as the Bocuse d'or, culinary distinction promotes national interests. In contrast to the strident nationalism of the early twentieth century, culinary nationalism today operates in an increasingly globalize…
Flaubert's Point of View
What's cooking
La gastronomie en revues
Eating Orders
The City of Collective Memory
Braudel's Empire in Paris
Braudel's Empire in Paris
Flaubert's Point of View
Le triomphe du livre
L'Espace de la Noblesse
What's cooking
Paris as Revolution
In nineteenth-century Paris, passionate involvement with revolution turned the city into an engrossing object of cultural speculation. For writers caught between an explosive past and a bewildering future, revolution offered a virtuoso metaphor by which the city could be known and a vital principle through which it could be portrayed. In this engaging book, Priscilla Ferguson locates the originality and modernity of nineteenth-century French lite…
The City of Collective Memory
On Television and Journalism
This volume is an attack on television - and on the collaboration between intellectuals and the media which, Bordieu argues, is leading to new and more invidious forms of dumbing down. He examines the way in which apparently serious TV debate gives way to soundbite, as a series of talking experts go through the motions of comment and consideration in increasingly self-referential circles. Known only for being well-known; professional experts with…
A Cultural Field in the Making
The gastronomic field in 19th‐century France is taken as a model for the analysis of cultural fields as characteristically modern phenomena. The antecedents of the field are located in a new economic, institutional, and ideological context. But its foundations are laid by a spectrum of gastronomic writings (journalism, cookbooks, proto‐sociological essays, political philosophy, and literary works) that proposed an expansive, nationalizing culinar…
The Weight of the World
Translator's Preface. To Reader: Pierre Bourdieu. Space of Points of View: Pierre Bourdieu. Jonquil Street: Pierre Bourdieu. A Displaced Family: Abdelmalek Sayad. Everyone in a Place of their Own: Rosine Christin. View from the Media: Patrick Champagne. Order of Things: Pierre Bourdieu. An Integrated Family: Patrick Champagne. A Bad Investment: Gabrielle Balazs. Renovation: Gabrielle Balazs. Last Difference: Patrick Champagne. Site Effects: Pierr…
On Television
Accounting for Taste
La gastronomie en revues
Eating Orders
Culinary Nationalism
Culinary consciousness raisers, cooking texts often serve as vehicles of national identification. From Pampille (Marthe Allard Daudet) and her cookbook, Les Bons Plats de France, in 1913 to the international culinary competitions of today such as the Bocuse d'or, culinary distinction promotes national interests. In contrast to the strident nationalism of the early twentieth century, culinary nationalism today operates in an increasingly globalize…
The Senses of Taste
TASTE IS NOTORIOUSLY UNTRUSTWORTHY.Of the five senses familiar to the modern West, none raises so many uncertainties, and none makes such claims of significance.Every assertion that there is no accounting for taste brings into play not only all the senses but also the self.To order the confusion of experience, against all odds, all kinds of people spend a good deal of time accounting for taste-describing the indescribable, measuring the immeasura…
Eating Together
Art (10 works) · Political science (9 works) · Law (6 works) · Art history (5 works) · Culinary Culture and Tourism (5 works) · History (5 works) · Sociology (5 works) · Humanities (4 works) · Psychology (4 works) · Aesthetics (3 works)