Author: Publisher: Odile Jacob
ISBN: 2738188346
Category :
Languages : en
Pages : 337
Book Description
Author: Publisher: Odile Jacob
ISBN: 2738188346
Category :
Languages : en
Pages : 337
Book Description
The Foreign Quarterly Review
Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 560
Book Description
Savoring the Past
Author: Barbara Ketcham WheatonPublisher: Simon and Schuster
ISBN: 1439143730
Category : Cooking
Languages : en
Pages : 372
Book Description
Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.
Regional Cuisines of Medieval Europe
Author: Melitta Weiss AdamsonPublisher: Routledge
ISBN: 1135308756
Category : History
Languages : en
Pages : 280
Book Description
Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.
National & Regional Styles of Cookery
Author: Alan DavidsonPublisher: Oxford Symposium
ISBN: 0907325076
Category : Cookery
Languages : en
Pages : 332
Book Description
Catalogue
Author: Bernard Quaritch (Firm)Publisher:
ISBN:
Category : Antiquarian booksellers
Languages : en
Pages : 318
Book Description
Food Fights & Culture Wars
Author: Tom NealonPublisher: ABRAMS
ISBN: 1468314521
Category : Cooking
Languages : en
Pages : 281
Book Description
In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste are the twin forces that secretly defined the course of civilization. Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation. Parallel to the history books, a second, more obscure history was also being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. Food Fights and Culture Wars: A Secret History of Taste explores the mysteries at the intersection of food and society, and attempts to make sense of the curious area between fact and fiction. Beautifully illustrated with material from the collection of the British Library, this wide-ranging book addresses some of the fascinating, forgotten stories behind everyday dishes and processes. Among many conspiracies and controversies, the author meditates on the connections between the French Revolution and table settings, food thickness and colonialism, and lemonade and the Black Plague.
All Manners of Food
Author: Stephen MennellPublisher: University of Illinois Press
ISBN: 9780252064906
Category : Cooking
Languages : en
Pages : 412
Book Description
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
That Sweet Enemy
Author: Christopher Sinclair-StevensonPublisher: Faber & Faber
ISBN: 0571282601
Category : History
Languages : en
Pages : 163
Book Description
The English have always regarded the French with a passionate mixture of love and hatred. Simultaneously divided and linked by the English Channel - or la Manche - both countries continue profoundly to affect the other for good or ill. In his delightfully impressionistic appreciation of Britain's closest neighbour, first published in 1987, 'unashamed Francophile' Christopher Sinclair-Stevenson separates cliché from fallacy to reveal the essence of France and the French. 'A book which will have a considerable appeal for all those who love France; for in Christopher Sinclair-Stevenson they will meet a kindred spirit...' Financial Times 'Whets the reader's appetite for the next visit across the Channel.' Evening Standard 'Urbane and charming.' Times
Culture and Cuisine
Author: Jean-François RevelPublisher: Doubleday Books
ISBN:
Category : Cooking
Languages : en
Pages : 312
Book Description
