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.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
photographs, bibliography, index
Maße
Höhe: 229 mm
Breite: 152 mm
Gewicht
ISBN-13
978-0-631-15638-3 (9780631156383)
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Schweitzer Klassifikation
Autor*in
Director of the Western European Studies Centre at the University of Exeter
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.
