French Food: On the Table, On the Page, and in French Culture

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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.

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Product Details

  • ISBN-13: 9780415936286
  • Publisher: Taylor & Francis
  • Publication date: 8/28/2001
  • Edition description: New Edition
  • Pages: 268
  • Product dimensions: 5.90 (w) x 8.80 (h) x 0.70 (d)

Meet 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.

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Table of Contents

Introduction: Hors d'Oeuvres 1
1 A Cultural Field in the Making: Gastronomy in Nineteenth-Century France 5
2 Grimod de la Reyniere's Almanach des gourmands: Exploring the Gastronomic New World of Postrevolutionary France 51
3 Culina Mutata: Careme and l'ancienne cuisine 71
4 Tastes of the Host 83
5 Agape and Anorexia: Decadent Fast and Democratic Feast 90
6 Colette's "Ecriture gourmande" 99
7 Monsieur Marcel's Gay Oysters 114
8 Savory Writing: Marcel Rouff's Vie et Passion de Dodin-Bouffant 124
9 Diet and Ideology in Corps et ames 140
10 Existential Cocktails 147
11 The Betrayal of Moules-frites: This is (Not) Belgium 157
12 Eating Your Way Out: The Culinary as Resistance in Ferdinand Oyano's Le Vieux Negre et la medaille 170
13 The Politics of Food in Post-WWII French Detective Fiction 184
14 Film, Food and "La Francite": From le pain quotidien to McDo 203
15 Screening Food: French Cuisine and the Television Palate 221
16 Tractatus Logico-Gastronomicus 229
Bibliography 243
Contributors 257
Index of Names 259
Index of Cuisine 261
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