French Food offers a smorgasbord of topics on cuisine in modern France, from the invention of French cuisine in the early 1800s to the McDonaldization of that national emblem, the French fry. The editors uses discrete moments in French history to illuminate the intersection of food, nationality, and culture: the origin of modern French gastronomy, the role of food in literature and films from Proust and Colette to detective fiction, public and private meals at the end of the nineteenth century, and the fusion of international cuisines at the turn of this century. George Bauer, Priscilla P.…mehr
French Food offers a smorgasbord of topics on cuisine in modern France, from the invention of French cuisine in the early 1800s to the McDonaldization of that national emblem, the French fry. The editors uses discrete moments in French history to illuminate the intersection of food, nationality, and culture: the origin of modern French gastronomy, the role of food in literature and films from Proust and Colette to detective fiction, public and private meals at the end of the nineteenth century, and the fusion of international cuisines at the turn of this century. George Bauer, Priscilla P. Ferguson, Michael Garval, Francis Higginson, Philip Hyman, Brigitte Mahuzier, Toby Miller, Gerald Prince, Lawrence R. Schehr, Naomi Schor, Franc Schuerewegen, Marc Smeets, SFirst Published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
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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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 Reynière'sAlmanach des gourmands: Exploring the Gastronomic New World of Post-Revolutionary France Michael Garval Chapter 3: Culina Mutata: Carême 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 Écriture 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 Âmes Gerald Prince Chapter10: Existential Cocktails George Bauer PartIV Chapter 11: The Betrayal of Moules-frites:This Is (Not) Belgium Stéphane Spoiden Chapter 12: Eating Your Way Out: The Culinary as Resistance in Ferdinand Oyono's Le Vieux Nègre et las médaille Francis Higginson Chapter 13:The Politics of Food in Post-WWII French Detective Fiction Pierre Verdaguer Chapter 14: Film Food and La Francité: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
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 Reynière'sAlmanach des gourmands: Exploring the Gastronomic New World of Post-Revolutionary France Michael Garval Chapter 3: Culina Mutata: Carême 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 Écriture 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 Âmes Gerald Prince Chapter10: Existential Cocktails George Bauer PartIV Chapter 11: The Betrayal of Moules-frites:This Is (Not) Belgium Stéphane Spoiden Chapter 12: Eating Your Way Out: The Culinary as Resistance in Ferdinand Oyono's Le Vieux Nègre et las médaille Francis Higginson Chapter 13:The Politics of Food in Post-WWII French Detective Fiction Pierre Verdaguer Chapter 14: Film Food and La Francité: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
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