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Professor Davis is currently finishing a book on the
role of gender in organizing the culinary trades of
eighteenth- and nineteenth-century France. Titled Chef:
Composing a Profession in France, 1650-1800, the
study uses a wide variety of archival sources to explore
the role of gender in organizing the culinary trades
and the impact of economic and social forces in the
steady degradation of culinary labor over the span of
her study. An article, “Consuming Faith: Religious
Dietary Law and the Market for Meat in Eighteenth-Century
Paris,” appeared in the international journal,
Food and History in 2005. Her essay, “Masters
of Disguise: French Cooks between Art and Nature”
will be published in 2009 by the journal Gastronomica.
Professor Davis has now launched a new project on the
crime of libertinage in seventeenth- and eighteenth-century
France, focusing on how debauchery, conceived as a crime
of religious deviance in the seventeenth century, became
a crime of sexual deviance by the end of the eighteenth.
In recent years, Professor Davis has taught courses
on European women’s and gender history, a course
on the French Revolution and Napoleon, a survey of Europe
since 1815, and a small seminar on modern France. She
received her Ph.D. from Pennsylvania State University.
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