Description - French Food by Lawrence R. Schehr
French Food 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, nationality, and culture: the origin of modern French gastronomy, the role of food in literature and films from Proust and Colette to detective fiction, public and private meals at the end of the nineteenth century, and the fusion of international cuisines at the turn of this century. George Bauer, Priscilla P. Ferguson, Michael Garval, Francis Higginson, Philip Hyman, Brigitte Mahuzier, Toby Miller, Gerald Prince, Lawrence R. Schehr, Naomi Schor, Franc Schuerewegen, Marc Smeets, S
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(229mm x 152mm x mm)
Routledge Member of the Taylor and Francis Group
Publisher: Taylor & Francis Ltd
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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.