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

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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.
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Editorial Reviews

Library Journal
This stimulating book is a welcome addition to the new academic discipline of food history. The author does not merely describe the differences in the tastes in England and France. Instead, he takes on the more difficult task of trying to explain those national differences, and to understand ``how social groups develop standards of taste.'' His topics include ``Fasting, Gluttony, the Church and the State,'' ``Puritanism and Food,'' ``Male Chefs and Women Cooks,'' ``Women's Magazines,'' and a really masterly discussion of early English cookbooks and manuscripts. This book is well written, scholarly, and provocative; no reader interested in food history could ask for more. Joyce S. Toomre, Russian Research Ctr., Harvard Univ.
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Product Details

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

Table of Contents

1 Introduction 1
2 The Civilising of Appetite 20
3 Pottages and Potlatch: Eating in the Middle Ages 40
4 From Renaissance to Revolution: Court and Country Food 62
5 From Renaissance to Revolution: France and England - Some Possible Explanations 102
6 The Calling of Cooking: Chefs and their Publics since the Revolution 134
7 The Calling of Cooking: The Trade Press 166
8 Domestic Cookery in the Bourgeois Age 200
9 The Enlightenment of the Domestic Cook? 230
10 Of Gastronomes and Guides 266
11 Food Dislikes 291
12 Diminishing Contrasts, Increasing Varieties 317
Afterword 333
Notes 347
Bibliography 369
Index 389
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