Crafting the Culture and History of French Chocolate

Name: Crafting the Culture and History of French Chocolate
Price: 64.26 AUD
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ISBN: 9780520221260

Susan J. Terrio

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Paperback

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English

University of California Press
28 September 2000

Regional studies; Social & cultural anthropology; Food manufacturing & related industries

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.

By: Susan J. Terrio
Imprint: University of California Press
Country of Publication: United States
Dimensions: Height: 229mm, Width: 152mm, Spine: 23mm
Weight: 544g
ISBN: 9780520221260
ISBN 10: 0520221265
Pages: 326
Publication Date: 28 September 2000
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Susan J. Terrio is Associate Professor of French and Anthropology at Georgetown University.

Reviews for Crafting the Culture and History of French Chocolate

"""Has so far flown under the radar screens of most foodies and deserves a much wider audience. Available in paperback, Terrio's fascinating cultural study of Gallic chocolate and chocolatiers wades through hype and the politics of perception, unintentionally revealing numerous implications for the nascent craft of American chocolate-making in the process.""--""Food Arts magazine"