Overview
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, S
Full Product Details
Author: Lawrence R. Schehr ,
Allen S. Weiss
Publisher: Taylor & Francis Ltd
Imprint: Routledge
Dimensions:
Width: 15.20cm
, Height: 2.40cm
, Length: 22.90cm
Weight: 0.660kg
ISBN: 9780415936279
ISBN 10: 0415936276
Pages: 268
Publication Date: 08 August 2001
Audience:
College/higher education
,
General/trade
,
Tertiary & Higher Education
,
General
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Reviews
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 Pepin This collection offers detailed accounts of gastro-culinary themes across an unexpected range of texts. -- Rebecca L. Spang, author of The Invention of the 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
Serious scholars of French cooking will enjoy digging through Schehr and Weiss' anthology...not for recipes but for its many revelations.. <br>-Mark Knoblauch, Booklist <br> 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.. <br>-Jacques Pepin <br> This collection offers detailed accounts of gastro-culinary themes across an unexpected range of texts.. <br>-Rebecca L. Spang, author of The Invention of the Restaurant <br> 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.. <br>-Philippe Roger, author of Roland Barthes, roman and editor of Critique <br> 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.. <br>- Eating Culture <br>
"""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"
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 Pepin This collection offers detailed accounts of gastro-culinary themes across an unexpected range of texts.. -Rebecca L. Spang, author of The Invention of the 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
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 Pepin This collection offers detailed accounts of gastro-culinary themes across an unexpected range of texts.. -Rebecca L. Spang, author of The Invention of the 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
Author Information
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.
