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Professor Davis’s book, Defining Culinary Authority: The Transformation of Cooking in France, 1650-1830 will be published by the Louisiana State University Press in Fall of 2012. The study uses a wide variety of archival sources to explore the impact of economic and social forces on culinary labor from the seventeenth to the nineteenth centuries. 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” was 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 century. In recent years, Professor Davis has taught courses on European women’s and gender history, the French Revolution and Napoleon, and consumer society in modern Europe. She received her Ph.D. from Pennsylvania State University.
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