Description |
1 online resource (vi, 262 pages) |
Contents |
Hors d'oeuvres / Lawrence R. Schehr and Allen S. Weiss -- A cultural field in the making: gastronomy in nineteenth-century France / Priscilla Parkhurst Ferguson -- Grimod de la Reynière's Almanach des gourmands: Exploring the gastronomic new world of postrevolutionary France / Michael Garval -- Culina mutata: Carême and l'ancienne cuisine / Philip Hyman -- Tastes of the host / Marc Smeets -- Agape and anorexia: decadent fast and democratic feast / Naomi Schor -- Colette's "Écriture gourmande" / Brigitte Mahuzier -- Monsieur Marcel's Gay oysters / Franc Schuerewegen -- Savory writing: Marcel Rouff's Vie et passion de Dodin-Bouffant / Lawrence R. Schehr -- Diet and ideology in Corps et âmes / Gerald Prince |
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Existential coktails / George Bauer -- The betrayal of Moules-frites: This is (not) Belgium / Stéphane Spoiden -- Eating your way out: the culinary as resistance in Ferdinand Oyono's Le vieux Nègre et la médaille / Francis "Pim" Higginson -- The politics of food in post-WWII French detective fiction / Pierre Verdaguer -- Film, food, and "La Francité": from le pain quotidien to McDo / Dana Strand -- Screening food: French cuisine and the television palate / Toby Miller -- Tractatus logico-gastonomicus / Allen S. Weiss |
Summary |
More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters |
Bibliography |
Includes bibliographical references (pages 243-255) and indexes |
Notes |
Print version record |
Subject |
Gastronomy.
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Cooking, French.
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gastronomy.
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COOKING -- General.
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Cooking, French
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Gastronomy
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Ess- und Trinksitte
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Society.
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Frankreich
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Form |
Electronic book
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Author |
Schehr, Lawrence R
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Weiss, Allen S., 1953-
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ISBN |
9781135347048 |
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1135347042 |
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9780203952795 |
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0203952790 |
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