Cantitate/Preț
Produs
Total produse
Vezi coșul
French Food: On the Table, On the Page, and in French Culture de Lawrence R. Schehr

French Food: On the Table, On the Page, and in French Culture

Autor Lawrence R. Schehr, Allen S. Weiss
en Limba Engleză Paperback – 3 aug 2001
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.
Citește tot Restrânge

Toate formatele și edițiile

Toate formatele și edițiile Preț Express
Paperback (1) 35100 lei  6-8 săpt.
  Taylor & Francis – 3 aug 2001 35100 lei  6-8 săpt.
Hardback (1) 98705 lei  6-8 săpt.
  Taylor & Francis – 8 aug 2001 98705 lei  6-8 săpt.

Preț: 35100 lei

Nou

Puncte Express: 527
Preț estimativ în valută:
6719€ • 7045$ • 5551£

Carte tipărită la comandă

Livrare economică 29 ianuarie-12 februarie 25

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780415936286
ISBN-10: 0415936284
Pagini: 268
Dimensiuni: 152 x 229 x 19 mm
Greutate: 0.5 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Locul publicării:Oxford, United Kingdom

Notă biografică

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.

Recenzii

"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 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

Cuprins

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