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Author : George Herman Ellwanger
Publisher :
ISBN 13 :
Total Pages : 566 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Pleasures of the Table written by George Herman Ellwanger and published by . This book was released on 1902 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lawrence R. Schehr
Publisher : Routledge
ISBN 13 : 1135347042
Total Pages : 269 pages
Book Rating : 4.1/5 (353 download)
Download or read book French Food written by Lawrence R. Schehr and published by Routledge. This book was released on 2013-05-13 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Justin Spring
Publisher :
ISBN 13 : 0374103151
Total Pages : 449 pages
Book Rating : 4.3/5 (741 download)
Download or read book The Gourmands' Way written by Justin Spring and published by . This book was released on 2017-10-10 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the lives of six Americans who wrote extensively about food and wine as they traveled, explored, immersed themselves in culture, and struggled with their writing careers in France between 1945 and 1974.
Author : Erik Névery
Publisher :
ISBN 13 : 9782879017174
Total Pages : 127 pages
Book Rating : 4.0/5 (171 download)
Download or read book La cuisine des gourmands written by Erik Névery and published by . This book was released on 2006-04-01 with total page 127 pages. Available in PDF, EPUB and Kindle. Book excerpt: Qui n'a pas salivé devant une croustade aux champignons, des escalopes de saumon à l'oseille, du rouget en papillote, un petit salé aux lentilles, un osso bucco, une tarte au citron ou un crumble aux fruits rouges ? La cuisine des gourmands vous propose 85 recettes choisies parmi les meilleures de la cuisine traditionnelle française et étrangère. Pour Erik Névery, sensible à la " cuisine du cœur ", chaque plat est un cadeau, l'essentiel étant de partager une passion et une sensibilité, sources de bonne humeur et de plaisir.
Author : Paul Freedman
Publisher : Univ of California Press
ISBN 13 : 9780520254763
Total Pages : 380 pages
Book Rating : 4.2/5 (547 download)
Download or read book Food written by Paul Freedman and published by Univ of California Press. This book was released on 2007 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
Author : Jean Anthelme Brillat-Savarin
Publisher : Vintage
ISBN 13 : 0307593835
Total Pages : 506 pages
Book Rating : 4.3/5 (75 download)
Download or read book The Physiology of Taste written by Jean Anthelme Brillat-Savarin and published by Vintage. This book was released on 2009-10-06 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford. First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.
Author : James Peterson
Publisher : Houghton Mifflin Harcourt
ISBN 13 : 0544819829
Total Pages : 691 pages
Book Rating : 4.5/5 (448 download)
Download or read book Sauces written by James Peterson and published by Houghton Mifflin Harcourt. This book was released on 2017 with total page 691 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods--plus, for the first time, color photography throughout.
Author : Sylvie Vabre
Publisher : Routledge
ISBN 13 : 1000390969
Total Pages : 223 pages
Book Rating : 4.0/5 (3 download)
Download or read book Food History written by Sylvie Vabre and published by Routledge. This book was released on 2021-05-17 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated: • Words, Symbols and Uses: Describing the Senses – an investigation of how specific vocabularies for food are developed. • Industrializing the Senses – an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer. • Nationhood and the Senses – an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms. • Food Senses and Globalization – an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.
Author : Tracy Chevalier
Publisher : Routledge
ISBN 13 : 1135314101
Total Pages : 1032 pages
Book Rating : 4.1/5 (353 download)
Download or read book Encyclopedia of the Essay written by Tracy Chevalier and published by Routledge. This book was released on 2012-10-12 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: This groundbreaking new source of international scope defines the essay as nonfictional prose texts of between one and 50 pages in length. The more than 500 entries by 275 contributors include entries on nationalities, various categories of essays such as generic (such as sermons, aphorisms), individual major works, notable writers, and periodicals that created a market for essays, and particularly famous or significant essays. The preface details the historical development of the essay, and the alphabetically arranged entries usually include biographical sketch, nationality, era, selected writings list, additional readings, and anthologies
Author : Jean-Louis Flandrin
Publisher : Univ of California Press
ISBN 13 : 0520238850
Total Pages : 230 pages
Book Rating : 4.5/5 (22 download)
Download or read book Arranging the Meal written by Jean-Louis Flandrin and published by Univ of California Press. This book was released on 2007-10-15 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: Arguing against pretentious restaurants, Flandrin argues that such changes in the food service are far from distinct events. Instead he regards it as a historical phenomenon, one that changed in response to socioeconomic and cultural factors.
Author : Bob Ashley
Publisher : Routledge
ISBN 13 : 1134490038
Total Pages : 254 pages
Book Rating : 4.1/5 (344 download)
Download or read book Food and Cultural Studies written by Bob Ashley and published by Routledge. This book was released on 2004-08-02 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences. Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics.
Author : Rachel E. Black
Publisher : University of Illinois Press
ISBN 13 : 0252052935
Total Pages : 155 pages
Book Rating : 4.2/5 (52 download)
Download or read book Cheffes de Cuisine written by Rachel E. Black and published by University of Illinois Press. This book was released on 2021-11-02 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though women enter France’s culinary professions at higher rates than ever, men still receive the lion’s share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France’s culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city’s culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded movements. Evocative and original, Cheffes de Cuisine celebrates the successes of women inside the professional French kitchen and reveals the obstacles women face in the culinary industry and other male-dominated professions.
Author : Paul Freedman
Publisher : University of California Press
ISBN 13 : 0520283589
Total Pages : 420 pages
Book Rating : 4.5/5 (22 download)
Download or read book Food in Time and Place written by Paul Freedman and published by University of California Press. This book was released on 2014-10-31 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author : NEVERY/ERIK
Publisher :
ISBN 13 : 9782879015026
Total Pages : 127 pages
Book Rating : 4.0/5 (15 download)
Download or read book La cuisine des gourmands written by NEVERY/ERIK and published by . This book was released on 2003 with total page 127 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Odile Jacob
ISBN 13 : 2738188907
Total Pages : 419 pages
Book Rating : 4.7/5 (381 download)
Download or read book written by and published by Odile Jacob. This book was released on with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Barbara Santich
Publisher : Bloomsbury Publishing
ISBN 13 : 1350329967
Total Pages : 281 pages
Book Rating : 4.3/5 (53 download)
Download or read book Eating in Eighteenth-century Provence written by Barbara Santich and published by Bloomsbury Publishing. This book was released on 2023-08-10 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'We have two cuisines in France, that of the north and that of the south', boldly stated the first cookbook directly concerned with southern French cuisine in 1830. This book investigates the reasons for and background to these differences, specifically in Provence. In the absence of cookbooks for the region in the 18th century, it uses innovative methodologies relying on a range of hitherto unexplored primary resources, ranging from household accounts and manuscript recipes to local newspapers and gardening manuals that focus on the actuality of the 18th century Provençal table. The sources emphasise the essentially seasonal and local nature of eating in Provence at this time. In many ways eating habits echoed generalised French patterns, according to class, but at the same time the use of particular foods and culinary practices testified to a distinctive Provençal food culture, partly related to geographic and climatic differences but also to cultural influences. This food culture represented the foundation for the Provençal cuisine which was recognised and codified in the early 19th century. From a diverse archive of documents has emerged new evidence for the cultivation and consumption of potatoes and tomatoes in Provence and for the origins and evolution of emblematic dishes such as bourride, bouillabaisse and brandade. In linking the coming-of-age of Provençal cuisine to post-Revolutionary culture, in particular the success of restaurants and the flourishing of gastronomic discourse, this book offers a new understanding of the development and evolution of regional cuisines.
Author : Jim Chevallier
Publisher : Rowman & Littlefield
ISBN 13 : 144227283X
Total Pages : 267 pages
Book Rating : 4.4/5 (422 download)
Download or read book A History of the Food of Paris written by Jim Chevallier and published by Rowman & Littlefield. This book was released on 2018-06-15 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s bistros and food trucks. The colorful history of the city’s markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.
