TY  - BOOK
AU  - Schehr,Lawrence R.
AU  - Weiss,Allen S.
TI  - French food: on the table, on the page, and in French culture 
SN  - 0415936284 (pbk.)
AV  - TX637. F69 2001
U1  - 641.0130944 
PY  - 2001///
CY  - New York
PB  - Routledge
KW  - Gastronomy
KW  - Cooking, French
N1  - 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
ER  -