All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present / Edition 2

All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present / Edition 2

by Stephen Mennell
     
 

ISBN-10: 0252064909

ISBN-13: 9780252064906

Pub. Date: 12/28/1995

Publisher: University of Illinois Press

So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also…  See more details below

Overview

So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. All Manners of Food debunks long-standing myths and provides a wealth of information. It is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food - fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food - are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.

Product Details

ISBN-13:
9780252064906
Publisher:
University of Illinois Press
Publication date:
12/28/1995
Edition description:
2nd ed., Illini books ed
Pages:
408
Sales rank:
1,212,651
Product dimensions:
6.00(w) x 9.00(h) x 1.10(d)

Table of Contents

Acknowledgements
Preface
1Introduction1
2The Civilising of Appetite20
3Pottages and Potlatch: Eating in the Middle Ages40
4From Renaissance to Revolution: Court and Country Food62
5From Renaissance to Revolution: France and England - Some Possible Explanations102
6The Calling of Cooking: Chefs and their Publics since the Revolution134
7The Calling of Cooking: The Trade Press166
8Domestic Cookery in the Bourgeois Age200
9The Enlightenment of the Domestic Cook?230
10Of Gastronomes and Guides266
11Food Dislikes291
12Diminishing Contrasts, Increasing Varieties317
Afterword333
Notes347
Bibliography369
Index389

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