All manners of food : eating and taste in England and France from the Middle Ages to the present
Author(s)
Bibliographic Information
All manners of food : eating and taste in England and France from the Middle Ages to the present
B. Blackwell, 1985
- : pbk
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Note
Bibliography: p. [352]-371
Includes index
Description and Table of Contents
- Volume
-
ISBN 9780631132448
Description
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.
Table of Contents
- 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
- Volume
-
: pbk ISBN 9780631156383
Description
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.
Table of Contents
- 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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