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.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
photographs, bibliography, index
Maße
Höhe: 250 mm
Breite: 160 mm
Gewicht
ISBN-13
978-0-631-13244-8 (9780631132448)
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Schweitzer Klassifikation
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
