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French food : on the table, on the page, and in French culture / edited by Lawrence R. Schehr and Allen S. Weiss.

Contributor(s): Material type: TextTextPublisher: New York : Routledge, 2001Description: vi, 262 pISBN:
  • 0415936284 (pbk.)
  • 0415936276
Subject(s): DDC classification:
  • 641.0130944
LOC classification:
  • TX637. F69 2001
Contents:
Introduction: Hors d'Oeuvres / Lawrence R. Schehr and Allen S. Weiss -- 1. A Cultural Field in the Making: Gastronomy in Nineteenth-Century France / Priscilla Parkhurst Ferguson -- 2. Grimod de la Reyniere's Almanach des gourmands: Exploring the Gastronomic New World of Postrevolutionary France / Michael Garval -- 3. Culina Mutata: Careme and l'ancienne cuisine / Philip Hyman -- 4. Tastes of the Host / Marc Smeets -- 5. Agape and Anorexia: Decadent Fast and Democratic Feast / Naomi Schor -- 6. Colette's "Ecriture gourmande" / Brigitte Mahuzier -- 7. Monsieur Marcel's Gay Oysters / Franc Schuerewegen -- 8. Savory Writing: Marcel Rouff's Vie et Passion de Dodin-Bouffant / Lawrence R. Schehr -- 9. Diet and Ideology in Corps et ames / Gerald Prince -- 10. Existential Cocktails / George Bauer -- 11. The Betrayal of Moules-frites: This is (Not) Belgium / Stephane Spoiden -- 12. Eating Your Way Out: The Culinary as Resistance in Ferdinand Oyano's Le Vieux Negre et la medaille / Francis " Pim" Higginson -- 13. The Politics of Food in Post-WWII French Detective Fiction / Pierre Verdaguer -- 14. Film, Food and "La Francite": From le pain quotidien to McDo / Dana Strand -- 15. Screening Food: French Cuisine and the Television Palate / Toby Miller -- 16. Tractatus Logico-Gastronomicus / Allen S. Weiss.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.0130944 FRE (Browse shelf(Opens below)) 1 Available A254543B

Includes bibliographical references and index.

Introduction: Hors d'Oeuvres / Lawrence R. Schehr and Allen S. Weiss -- 1. A Cultural Field in the Making: Gastronomy in Nineteenth-Century France / Priscilla Parkhurst Ferguson -- 2. Grimod de la Reyniere's Almanach des gourmands: Exploring the Gastronomic New World of Postrevolutionary France / Michael Garval -- 3. Culina Mutata: Careme and l'ancienne cuisine / Philip Hyman -- 4. Tastes of the Host / Marc Smeets -- 5. Agape and Anorexia: Decadent Fast and Democratic Feast / Naomi Schor -- 6. Colette's "Ecriture gourmande" / Brigitte Mahuzier -- 7. Monsieur Marcel's Gay Oysters / Franc Schuerewegen -- 8. Savory Writing: Marcel Rouff's Vie et Passion de Dodin-Bouffant / Lawrence R. Schehr -- 9. Diet and Ideology in Corps et ames / Gerald Prince -- 10. Existential Cocktails / George Bauer -- 11. The Betrayal of Moules-frites: This is (Not) Belgium / Stephane Spoiden -- 12. Eating Your Way Out: The Culinary as Resistance in Ferdinand Oyano's Le Vieux Negre et la medaille / Francis " Pim" Higginson -- 13. The Politics of Food in Post-WWII French Detective Fiction / Pierre Verdaguer -- 14. Film, Food and "La Francite": From le pain quotidien to McDo / Dana Strand -- 15. Screening Food: French Cuisine and the Television Palate / Toby Miller -- 16. Tractatus Logico-Gastronomicus / Allen S. Weiss.

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