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Feast and Folly


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.
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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.
Read More Show Less

Editorial Reviews

From the Publisher
“The author’s knowledge of cuisine, philosophy, and literature is truly overwhelming … The work is written for a specialized audience of readers familiar with the practices of postmodern analysis, readers expecting and appreciating the abstraction and fragmentation which characterize the approach. For this audience, Feast and Folly is a collection of fascinating and insightful essays on extreme examples of gastronomic writing.” — French Review

“Allen Weiss’s Feast and Folly is exactly that: delicious, ravishing, and sublime! A remarkable, delightful, beautifully written, and brilliantly argued work.” — David B. Allison, author of Reading the New Nietzsche

“An exciting, fascinating book that engages various aspects of food studies, literature and the arts, and cultural studies in the best possible sense. What is unexpected is the way in which Weiss brings together these various fields of inquiry. His insights into French food are exciting and are new contributions to the field. A brilliant book.” — Lawrence R. Schehr, coeditor of French Food: On the Table, On the Page, and in French Culture

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Product Details

  • ISBN-13: 9780791455180
  • Publisher: State University of New York Press
  • Publication date: 9/28/2002
  • Series: SUNY Series in Postmodern Culture
  • Pages: 160
  • Product dimensions: 5.00 (w) x 7.90 (h) x 0.50 (d)

Meet the Author

Allen S. Weiss teaches in the Departments of Performance Studies and Cinema Studies at New York University. He is the author and editor of over twenty-five books, including The Aesthetics of Excess and Perverse Desire and the Ambiguous Icon, both published by SUNY Press, and (with Lawrence R. Schehr) French Food: On the Table, On the Page, and in French Culture.

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Table of Contents


Preface: Transcendent or Transcendental?—Cuisine as Fine Art

1. Drunken Space

2. The Ideology of the Pot-au-feu

3. In the Devil's Kitchen

4. The Epic of the Cephalopod

5. Tractatus Logico-Gastronomicus

An Introduction to Modern French Cuisine through Several Exemplary Menus


Select Bibliography

About the Author


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