All manners of food : eating and taste in England and France from the Middle Ages to the present

著者

書誌事項

All manners of food : eating and taste in England and France from the Middle Ages to the present

Stephen Mennell

B. Blackwell, 1985

  • : pbk

大学図書館所蔵 件 / 全25件

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注記

Bibliography: p. [352]-371

Includes index

内容説明・目次

巻冊次

ISBN 9780631132448

内容説明

Including pictures, anecdotes and recipes from an enormous range of sources, this volume presents an innovative history of cooking and eating in England and France, aiming to demonstrate that the cuisines of these two countries have been closely entwined for over a millennium. The book won the 1986 International Grand Prix for Gastronomic Literature.

目次

  • Preface
  • 1. Introduction
  • 2. The Civilizing of Appetite
  • 3. Pottages and Potlatch: Eating in the Middle Ages
  • 4. From Renaissance to Revolution: Court and Country Food
  • 5. From Renaissance to Revolution: France and England - Some possible explanations
  • 6. The Calling of Cooking: Chefs and their Publics since the Revolution
  • 7. The Calling of Cooking: The Trade Press
  • 8. Domestic Cookery in the Bourgeois Age
  • 9. The Enlightenment of the Domestic Cook?
  • 10. Of Gastronomes and Guides
  • 11. Food Dislikes
  • 12. Diminishing Contrasts
  • Increasing Varieties
  • Notes
  • Bibliography
  • Index
巻冊次

: pbk ISBN 9780631156383

内容説明

Garnished with pictures, anecdotes and recipes from an enormous range of sources, this is a history of cooking and eating in England and France, demonstrating that the cuisines of these two countries have been closely entwined for over a millennium. The book won the 1986 International Grand Prix for Gastronomic Literature, the first book by an Englishman to win the prize in its history.

目次

  • Preface
  • 1. Introduction
  • 2. The Civilizing of Appetite
  • 3. Potages and Potlatch: Eating in the Middle Ages
  • 4. From Renaissance to Revolution: Court and Country Food
  • 5. From Renaissance to Revolution: France and England - Some possible explanations
  • 6. The Calling of Cooking: Chefs and their Publics since the Revolution
  • 7. The Calling of Cooking: The Trade Press
  • 8. Domestic Cookery in the Bourgeois Age
  • 9. The Enlightenment of the Domestic Cook?
  • 10. Of Gastronomes and Guides
  • 11. Food Dislikes
  • 12. Diminishing Contrasts
  • Increasing Varieties.

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