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E-raamat: French Food: On the Table, On the Page, and in French Culture

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  • Formaat: 288 pages
  • Ilmumisaeg: 13-May-2013
  • Kirjastus: Routledge
  • Keel: eng
  • ISBN-13: 9781135347116
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French Food: On the Table, On the Page, and in French CultureSuurem pilt
  • Formaat: 288 pages
  • Ilmumisaeg: 13-May-2013
  • Kirjastus: Routledge
  • Keel: eng
  • ISBN-13: 9781135347116
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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.

Arvustused

"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 Pépin "This collection offers detailed accounts of gastro-culinary themes across an unexpected range of texts." -- Rebecca L. Spang, author of The Invention ofthe 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

Introduction Hors dOeuvres 1(4) Lawrence R. Schehr Allen S. Weiss A Cultural Field in the Making: Gastronomy in Nineteenth-Century France 5(46) Priscilla Parkhurst Ferguson Grimod de la Reynieres Almanach des gourmands: Exploring the Gastronomic New World of Postrevolutionary France 51(20) Michael Garval Culina Mutata: Careme and lancienne cuisine 71(12) Philip Hyman Tastes of the Host 83(7) Marc Smeets Agape and Anorexia: Decadent Fast and Democratic Feast 90(9) Naomi Schor Colettes ``Ecriture gourmande 99(15) Brigitte Mahuzier Monsieur Marcels Gay Oysters 114(10) Franc Schuerewegen Savory Writing: Marcel Rouffs Vie et Passion de Dodin-Bouffant 124(16) Lawrence R. Schehr Diet and Ideology in Corps et ames 140(7) Gerald Prince Existential Cocktails 147(10) George Bauer The Betrayal of Moules-frites: This Is (Not) Belgium 157(13) Stephane Spoiden Eating Your Way Out: The Culinary as Resistance in Ferdinand Oyonos Le Vieux Negre et la medaille 170(14) Francis ``Pim Higginson The Politics of Food in Post-WWII French Detective Fiction 184(19) Pierre Verdaguer Film, Food, and ``La Francite: From le pain quotidien to McDo 203(18) Dana Strand Screening Food: French Cuisine and the Television Palate 221(8) Toby Miller Tractatus Logico-Gastronomicus 229(14) Allen S. Weiss Bibliography 243(14) Contributors 257(2) Index of Names 259(2) Index of Cuisine 261
Lawrence R. Schehr is Professor of French at the University of Illinois at Urbana-Champaign. Among his many books are Rendering French Realism and The Shock ofMen: Homosexual Hermeneutics and French Writing. Allen S.Weiss teaches in the departments of Performance Studies and Cinema Studies at New York University. His many books include Phantasmic Radio and Mirrors of Infinity:The French Formal Garden and 17th Century Metaphysics.
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