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French Food: On the Table, On the Page, and in French Culture [Hardcover]

Lawrence R. Schehr , Allen S. Weiss

Price: 90.00 & FREE Delivery in the UK. Details
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Book Description

20 Sep 2001 0415936276 978-0415936279
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.

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"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

About the Author

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.

Inside This Book (Learn More)
First Sentence
Although it has been applied to many enterprises, the concept of "field" has proved especially fruitful for the analysis of intellectual and cultural activities. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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2 of 4 people found the following review helpful
5.0 out of 5 stars Go beyond most recipe-oriented 12 Oct 2001
By Midwest Book Review - Published on
This cultural history of French food provides essays which examine a range of topics; from food issues throughout French history to historical and cultural transition points in the culinary world. These literary essays go beyond most recipe-oriented titles to examine the foundations of French affections with food.
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