French food : on the table, on the page, and in French culture
著者
書誌事項
French food : on the table, on the page, and in French culture
Routledge, c2001
- : hbk
- : pbk
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注記
Bibliography: p. 243-255
Includes indexes
内容説明・目次
- 巻冊次
-
: hbk ISBN 9780415936279
内容説明
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.
目次
Introduction Hor d'Oeuvres, Lawrence R.Schehr and Allen S. Weiss Chapter 1: A Cultural Field in the Making: Gastronomy in Nineteenth-Century France, PriscillaFerguson Chapter 2: Grimod de la Reyniere'sAlmanach des gourmands: Exploring the Gastronomic New World of Post-Revolutionary France, Michael Garval Chapter 3: Culina Mutata: Careme and l ancienne cuisine, Philip Hyman Chapter 4: Tastes of the Host, Marc Smeets Chapter 5: Agape and Anorexia: Decadent Fast and Democratic Feast, Naomi Schor Chapter 6: Colette's Ecriture gourmande, BrigitteMahuzier Chapter 7: Monsieur Marcel's Gay Oysters,Franc Schuerewegen Chapter 8: Savory Writing: Marcel Rouff's Vie et Passion de Dodin-Bouffant,Lawrence R. Schehr Chapter 9: Diet and Ideology in Corps et Ames, Gerald Prince Chapter10: Existential Cocktails, George Bauer PartIV Chapter 11: The Betrayal of Moules-frites:This Is (Not) Belgium,Stephane Spoiden Chapter 12: Eating Your Way Out: The Culinary as Resistance in Ferdinand Oyono's Le Vieux Negre et las medaille, Francis Higginson Chapter 13:The Politics of Food in Post-WWII French Detective Fiction, Pierre Verdaguer Chapter 14: Film, Food, and La Francite:From le pain quotidien to McDo, Dana Strand Chapter 15: Screening Food: French Cuisine and the Television Palate, Toby Miller Chapter 16:Tractatus Logico-Gastronomicus, Allen S. Weiss Bibliography Contributors Index
- 巻冊次
-
: pbk ISBN 9780415936286
内容説明
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.
目次
Introduction Hor d'Oeuvres, Lawrence R.Schehr and Allen S. Weiss Chapter 1: A Cultural Field in the Making: Gastronomy in Nineteenth-Century France, PriscillaFerguson Chapter 2: Grimod de la Reyniere'sAlmanach des gourmands: Exploring the Gastronomic New World of Post-Revolutionary France, Michael Garval Chapter 3: Culina Mutata: Careme and l ancienne cuisine, Philip Hyman Chapter 4: Tastes of the Host, Marc Smeets Chapter 5: Agape and Anorexia: Decadent Fast and Democratic Feast, Naomi Schor Chapter 6: Colette's Ecriture gourmande , BrigitteMahuzier Chapter 7: Monsieur Marcel's Gay Oysters,Franc Schuerewegen Chapter 8: Savory Writing: Marcel Rouff's Vie et Passion de Dodin-Bouffant ,Lawrence R. Schehr Chapter 9: Diet and Ideology in Corps et Ames , Gerald Prince Chapter10: Existential Cocktails, George Bauer PartIV Chapter 11: The Betrayal of Moules-frites :This Is (Not) Belgium,Stephane Spoiden Chapter 12: Eating Your Way Out: The Culinary as Resistance in Ferdinand Oyono's Le Vieux Negre et las medaille , Francis Higginson Chapter 13:The Politics of Food in Post-WWII French Detective Fiction, Pierre Verdaguer Chapter 14: Film, Food, and La Francite :From le pain quotidien to McDo, Dana Strand Chapter 15: Screening Food: French Cuisine and the Television Palate, Toby Miller Chapter 16:Tractatus Logico-Gastronomicus, Allen S. Weiss Bibliography Contributors Index
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