French Food

Author: Lawrence R. Schehr
Publisher: Routledge
ISBN: 1135347115
Format: PDF
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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.

World Food An Encyclopedia of History Culture and Social Influence from Hunter Gatherers to the Age of Globalization

Author: Mary Ellen Snodgrass
Publisher: Routledge
ISBN: 1317451600
Format: PDF, Mobi
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This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.

Specialist Journalism

Author: Barry Turner
Publisher: Routledge
ISBN: 1136509003
Format: PDF, Docs
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Combining practical 'how to' skills with reflection on the place of each specialism in the industry, this guide features the skills needed to cover specialist areas, including writing match reports for sport, reviewing the arts, and dealing with complex information for science. The book will also discuss how specialist journalists have contributed to the mainstream news agenda, as well as analysing how different issues have been covered in each specialism, such as the credit crunch, global warming, national crime statistics and the celebrity culture in sport. Areas covered include: Sport Business Politics Crime Environment Fashion Food Music Media Science Health Law Travel War Wine

Feast and Folly

Author: Allen S. Weiss
Publisher: SUNY Press
ISBN: 0791487881
Format: PDF, ePub, Docs
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Treats French cuisine as a "fine art," offering both historical background as well as a deep analysis of the social, political, and aesthetic aspects of cuisine and taste.

Arranging the Meal

Author: Jean-Louis Flandrin
Publisher: Univ of California Press
ISBN: 0520238850
Format: PDF
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The sequence in which food has been served at meals has changed greatly over the centuries and has also varied from one country to another, a fact noted in virtually every culinary history. Most food writers have treated the more significant alterations as stand-alone events. The most famous example of such a change occurred in the nineteenth century, when service à la française—in which the stunning presentation made a great show but diners had to wait to be served—gave way to service à la russe, in which platters were passed among diners who served themselves. But in Arranging the Meal, the late culinary historian Jean-Louis Flandrin argues that such a change in the order of food service is far from a distinct event. Instead he regards it as a historical phenomenon, one that happened in response to socioeconomic and cultural factors—another mutation in an ever-changing sequence of customs. As France's most illustrious culinary historian, Flandrin has become a cult figure in France, and this posthumous book is not only his final word but also a significant contribution to culinary scholarship. A foreword by Beatrice Fink places Flandrin's work in context and offers a personal remembrance of this French culinary hero.

The Cooking of France

Author: Matthew Locricchio
Publisher: Marshall Cavendish
ISBN: 9780761412168
Format: PDF, ePub, Mobi
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Introduces the different culinary regions of France through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.

Savoring the Past

Author: Barbara Ketcham Wheaton
Publisher: Simon and Schuster
ISBN: 1439143730
Format: PDF
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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.

The Dreyfus Affair and the Crisis of French Manhood

Author: Christopher E. Forth
Publisher: JHU Press
ISBN:
Format: PDF, Mobi
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Historian Christopher E. Forth shows how the rhetoric and images used during the Dreyfus Affair reflected French anxieties about masculinity and modernity, and also facilitated ongoing debates about the state of French manhood through the First World War.

Cuisine and Culture

Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Format: PDF, Docs
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Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.

The Very Rich Hours of Adrienne Monnier

Author: Adrienne Monnier
Publisher: U of Nebraska Press
ISBN: 9780803282278
Format: PDF, ePub
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In 1920s Paris, Adrienne Monnier provided a focal point for the writers and artists drawn to the Left Bank. Her bookstore in the Rue de l’Odeon was aptly called La Maison des Amis des Livres. Monnier took a simple though sophisticated delight in language, books, art, music, nature, friendship, and food. Her 1940 journal, written as Paris fell to the Germans and originally published in 1976, is a rich tapestry of essays, reviews, and personal recollections. She goes to lunch with Colette, visits T. S. Eliot, befriends Joyce, argues with Breton, takes walks with Gide, publishes her elegant reviews, and reflects on the ballet, opera, Steinberg drawings, Marlon Brando and Alec Guinness movies, and the country of her birth.