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
B. Blackwell, 1985
- : pbk
並立書誌 全2件
大学図書館所蔵 全25件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
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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