This thesis explores how food communicates. In particular, it considers the historical context from which the gourmet rises and how "good taste" is communicated through the history of the gourmet. This finds particular expression in mass mediated society, specifically print culture, and reaches its apex in Gourmet: The magazine of good living. By disciplining base instincts such as civilizing the appetite, making distinctions from the masses, the everyday and the ordinary, "good taste" is standardized through the palate and acts as an index of the aesthetic quality of bourgeois sensibility. Gastronomic history, notions of restraint and delicacy from the French courts, and the development of the modern restaurant, are food for thought in the examination of contemporary associations between "good taste" and "good living." The discourse surrounding the cultivation of the self through eating, manners, food and lifestyle figures predominantly.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.26713 |
| Date | January 1996 |
| Creators | Voight, Carolyn. |
| Contributors | Kaite, Berkeley (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Arts (Graduate Communications Program.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001572195, proquestno: MQ29519, Theses scanned by UMI/ProQuest. |
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