French Gastronomy and the Magic of Americanism
Publication: Nov 18
Publication: Nov 18
Publication: Nov 18
6 x 9
7 tables, 9 figs., 2 halftones
Analyzing the effects of corporate-driven global industrial processes on the practices, and the practitioners, of French gastronomyRead an excerpt from Chapter 1 (pdf).
A tectonic shift has occurred in the gastronomic field in France, upsetting the cultural imagination. In a European country captivated by a high-stakes power struggle between chefs and restaurants in the culinary field, the mass marketing of factory-processed industrial cuisine and fast foods has created shock waves in French society, culture, and the economy.
In this insightful book, French Gastronomy and the Magic of Americanism, Rick Fantasia examines how national identity and the dynamics of cultural meaning-making within gastronomy have changed during a crucial period of transformation, from the 1970s through the 1990s. He illuminates the tensions and surprising points of cooperation between the skill, expertise, tradition, artistry, and authenticity of grand chefs and the industrial practices of food production, preparation, and distribution.
Fantasia examines the institutions and beliefs that have reinforced notions of French cultural supremacy—such as the rise and reverence of local cuisine—as well as the factors that subvert those notions, such as when famous French chefs lend their names to processed, frozen, and pre-packaged foods available at the supermarket. Ultimately, French Gastronomy and the Magic of Americanism shows what happens to a cultural field, like French gastronomy, when the logic and power of the economic field imposes itself upon it.
“ In this deeply-researched and impressive book, Rick Fantasia sheds new light on the world of French gastronomy, to analyze how this field (and France, by extension) maintains its symbolic capital while adapting to new conditions. Drawing heavily on Bourdieu, the author succeeds in making original contributions to the sociology of evaluation. This captivating and erudite study will be of interest to all social scientists and to other readers who wish to understand the magical hold of both ‘terroir’ and industrial camembert on our imagination. It should be read broadly.”
—Michèle Lamont, Harvard University and author of Money, Morals, and Manners: The Culture of the French and the American Upper-Middle Class
“ 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. Inspired by the genius of Pierre Bourdieu, French Gastronomy and the Magic of Americanism reveals the intertwining of material and cultural fields behind a transformation of national identity.”
—Michael Burawoy, University of California, Berkeley and author of Symbolic Violence: Conversations with Bourdieu
Table of Contents
Preface: Making Sense of both France and “France”
1. Who Killed Bernard Loiseau?
2. The Symbolic Economy of French Gastronomy
3. Fast Food in France: A Market for the Impossible
4. Industrial Cuisine and the “Magic” of Americanism
5. Conflicts of Interest: A Cultural Field in Transformation
About the Author(s)
In the Series
Politics, History, and Social Change edited by John C. Torpey
This series will disseminate serious works that analyze the social changes that have transformed our world during the twentieth century and beyond. The main topics to be addressed include international migration; human rights; the political uses of history; the past and future of the nation-state; decolonization and the legacy of imperialism; and global inequality. The series will also translate into English outstanding works by scholars writing in other languages.