Schehr / Weiss French Food

On the Table, On the Page, and in French Culture
Erscheinungsjahr 2013
ISBN: 978-1-135-34711-6
Verlag: CRC Press
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 288 Seiten

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.

Autoren/Hrsg.

Schehr, Lawrence R.

Weiss, Allen S.

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Mentalitäts- und Sozialgeschichte
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Mediensoziologie
• Sozialwissenschaften Ethnologie | Volkskunde Volkskunde
• Geisteswissenschaften Literaturwissenschaft Literaturwissenschaft
• Sozialwissenschaften Medien- und Kommunikationswissenschaften Medienwissenschaften

Inhaltsverzeichnis

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

Über Autor(innen)

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 of Men: 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.