Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel
Author:   Garritt van Dyk
Publisher:   Amsterdam University Press
ISBN:  

9789463720175


Pages:   214
Publication Date:   27 July 2022
Format:   Hardback
Availability:   In Print   Availability explained
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Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel


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Author:   Garritt van Dyk
Publisher:   Amsterdam University Press
Imprint:   Amsterdam University Press
ISBN:  

9789463720175


ISBN 10:   9463720170
Pages:   214
Publication Date:   27 July 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Introduction: The Economics of Taste Chapter 1: Méthode Anglaise: Transnational Exchange and the Origins of Champagne Chapter 2: Primary Sauces: The Rise of Cookbooks, Cuisines, and Corporations Chapter 3: London Coffeehouse or Parisian Café? Chapter 4: Sugar and Empire: Tea’s ‘Inseparable Companion’ Conclusion Bibliography

Reviews

""Van Dyk’s book stands out because it pushes the historical narrative further back chronologically... By focusing on food, Van Dyk claims to 'have relocated the development of national sentiment in England and France to the early modern period.'' - Troy Bickham, Texas A&M University, Food and History , 22.1, 2024


Author Information

Garritt Van Dyk is Lecturer at the University of Newcastle. He has published essays in A Cultural History of Plants in the Seventeenth and Eighteenth Centuries, EMaj, Eighteenth-Century Life, and Petits Propos Culinaires. He is a recipient of the Sophie Coe Prize for writing in food history.

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