French Food
On the Table, On the Page, and in French Culture
- Publisher's listprice GBP 145.00
-
73 384 Ft (69 890 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 20% (cc. 14 677 Ft off)
- Discounted price 58 708 Ft (55 912 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
73 384 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 1
- Publisher Routledge
- Date of Publication 8 August 2001
- ISBN 9780415936279
- Binding Hardback
- No. of pages268 pages
- Size 229x152 mm
- Weight 660 g
- Language English 0
Categories
Short description:
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.
MoreLong description:
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.
"Serious scholars of French cooking will enjoy digging through Schehr and Weiss' anthology...not for recipes but for its many revelations." -- Mark Knoblauch, Booklist
"Cooking, eating--the whole dining experience--has momentous implications that influence our ability to understand a people, a way of life, a civilization. French Food is required reading for anyone who, like me, views cuisine as a significant and integral part of culture." -- Jacques P&&&233;pin
"This collection offers detailed accounts of gastro-culinary themes across an unexpected range of texts." -- Rebecca L. Spang, author of The Invention of the Restaurant
"French Food, a collection of essays entirely harvested in America, is neither scholarly junk food nor a quick fix for the mind, but a Barthesian feast of historical, literary and semiological insights--a nourishing reconciliation of savoir and saveur." -- Philippe Roger, author of Roland Barthes, roman and editor of Critique
"Over the years, many have come to recognize the importance and influence of French cooking. Now Schehr and Weiss offer us delightful essays as sophisticated and subtle as the food, cooking, eating and culture they analyze. Whether you are a casual diner interested in exploring the complexities of French cuisine or an expert seeking scholarly discussion about French culinary conventions and practices, French Food is a pleasure that should not be denied." -- Eating Culture
Table of Contents:
Introduction Hor d'Oeuvres, Lawrence R.Schehr and Allen S. Weiss Chapter 1: A Cultural Field in the Making: Gastronomy in Nineteenth-Century France, PriscillaFerguson Chapter 2: Grimod de la Reyni&&&232;re'sAlmanach des gourmands: Exploring the Gastronomic New World of Post-Revolutionary France, Michael Garval Chapter 3: Culina Mutata: Car&&&234;me and l ancienne cuisine, Philip Hyman Chapter 4: Tastes of the Host, Marc Smeets Chapter 5: Agape and Anorexia: Decadent Fast and Democratic Feast, Naomi Schor Chapter 6: Colette's &&&201;criture gourmande, BrigitteMahuzier Chapter 7: Monsieur Marcel's Gay Oysters,Franc Schuerewegen Chapter 8: Savory Writing: Marcel Rouff's Vie et Passion de Dodin-Bouffant,Lawrence R. Schehr Chapter 9: Diet and Ideology in Corps et &&&194;mes, Gerald Prince Chapter10: Existential Cocktails, George Bauer PartIV Chapter 11: The Betrayal of Moules-frites:This Is (Not) Belgium,St&&&233;phane Spoiden Chapter 12: Eating Your Way Out: The Culinary as Resistance in Ferdinand Oyono's Le Vieux N&&&232;gre et las m&&&233;daille, Francis Higginson Chapter 13:The Politics of Food in Post-WWII French Detective Fiction, Pierre Verdaguer Chapter 14: Film, Food, and La Francit&&&233;:From le pain quotidien to McDo, Dana Strand Chapter 15: Screening Food: French Cuisine and the Television Palate, Toby Miller Chapter 16:Tractatus Logico-Gastronomicus, Allen S. Weiss Bibliography Contributors Index
More
