On the Table, on the Page, and in French Culture
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French Food by Lawrence R. Schehr
Book DescriptionMore 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.
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Book DetailsISBN: 9780415936279
(229mm x 152mm x 24mm)
Imprint: Routledge Member of the Taylor and Francis Group
Publisher: Taylor & Francis Ltd
Publish Date: 20-Sep-2001
Country of Publication: United States
Books By Author Lawrence R. Schehr
French Food, Paperback (August 2001)» View all books by Lawrence R. Schehr
This work offers a smorgasbord of topics on cuisine in modern France, from the invention of French cuisine in the early 1800s to the McDonaldization of that national emblem, the French fry. The editors uses discrete moments in French history to illuminate the intersection of food and nationality.
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Author Biography - Lawrence R. Schehr
Lawrence R. Schehr is Professor of French at the University of Illinois at Urbana-Champaign. Among his many books are Rendering French Realism and The Shock of Men: Homosexual Hermeneutics and French Writing. Allen S. Weiss teaches in the departments of Performance Studies and Cinema Studies at New York University. His many books include Phantasmic Radio and Mirrors of Infinity: The French Formal Garden and 17th Century Metaphysics.
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