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, 1987, c1985
- : pbk
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Note
Includes bibliographical references (p. [352]-371) and index
Description and Table of Contents
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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