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.
--This text refers to an out of print or unavailable edition of this title.
| ||||||||||||||||||
Book Description
Frequently Bought Together
Editorial Reviews
From Library Journal
This stimulating book is a welcome addition to the new academic discipline of food history. The author does not merely describe the differences in the tastes in England and France. Instead, he takes on the more difficult task of trying to explain those national differences, and to understand ``how social groups develop standards of taste.'' His topics include ``Fasting, Gluttony, the Church and the State,'' ``Puritanism and Food,'' ``Male Chefs and Women Cooks,'' ``Women's Magazines,'' and a really masterly discussion of early English cookbooks and manuscripts. This book is well written, scholarly, and provocative; no reader interested in food history could ask for more. Joyce S. Toomre, Russian Research Ctr., Harvard Univ.
Copyright 1985 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1985 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
16 of 17 people found the following review helpful:
4.0 out of 5 stars
an excellent book,
By smoothsoul (New Zealand) - See all my reviews
This review is from: All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present (Paperback)
I'm not sure what the previous reviewer expects in a book; sure this isn't a pop survey, but it's intelligent, thorough, and interesting. It is more of a scholarly history, so if you're after something simple try another book. This is very well researched, and if you're interested in the history of cooking as I am, it's an absorbing read.
8 of 9 people found the following review helpful:
5.0 out of 5 stars
still a classic,
By
This review is from: All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present (Paperback)
This is a first class academic work. I have been assigned this book for my social history of food class for over ten years now. The students find it tough going. It is fairly "dry" but that's because it contains what many books on food to not .... an argument.
9 of 25 people found the following review helpful:
2.0 out of 5 stars
scientific, unfortunately not amusing,
This review is from: All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present (Paperback)
Although the book's jacket cites a lot of flattering comments like "fascinating" and "to our pleasure, amusement ..." - unfortunately this is simply not true. The book is - for the average reader - overly scientific, dry and boring.
Share your thoughts with other customers: Create your own review
|
|
Inside This Book
(learn more)
First Sentence:
'One man's meat is another man's poison.' Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pâtissier anglois, cookery columns, gastronomic essay, professional cookery, culinary hegemony, gastronomic writing, domestic cookery, cookery writing, cooking profession, gastronomic literature, des amphitryons, cuisine classique, diminishing contrasts, des gourmands, culinary development, culinary triangle, grande cuisine, motorway service areas, social figuration, medieval cookery, male chefs, cookery books, cuisine bourgeoise, civilising process, professional cooks Key Phrases - Capitalized Phrases (CAPs): (learn more)
Woman's Own, Second World War, Western Europe, Woman's Life, Good Food Guide, First World War, The Hotel Review, Hannah Glasse, Cookery Annual, Grimod de la Reyničre, Philéas Gilbert, Florence White, Frankfurt School, Les Dons de Cornus, Egon Ronay, Great Britain, Mary Douglas, Patrick Lamb, Urbain Dubois, Black Death, Elizabeth David, John Fuller, Phillip Harben, Charles Driessens, Femme Pratique New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
'One man's meat is another man's poison.' Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pâtissier anglois, cookery columns, gastronomic essay, professional cookery, culinary hegemony, gastronomic writing, domestic cookery, cookery writing, cooking profession, gastronomic literature, des amphitryons, cuisine classique, diminishing contrasts, des gourmands, culinary development, culinary triangle, grande cuisine, motorway service areas, social figuration, medieval cookery, male chefs, cookery books, cuisine bourgeoise, civilising process, professional cooks Key Phrases - Capitalized Phrases (CAPs): (learn more)
Woman's Own, Second World War, Western Europe, Woman's Life, Good Food Guide, First World War, The Hotel Review, Hannah Glasse, Cookery Annual, Grimod de la Reyničre, Philéas Gilbert, Florence White, Frankfurt School, Les Dons de Cornus, Egon Ronay, Great Britain, Mary Douglas, Patrick Lamb, Urbain Dubois, Black Death, Elizabeth David, John Fuller, Phillip Harben, Charles Driessens, Femme Pratique New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 100
books:
See all 100 books this book cites
78
books
cite this book:
See all 78 books citing this book
- Mrs Beeton's Book of Household Management (Oxford World's Classics) by Isabella Beeton on 5 pages
- The Theory of the Leisure Class by Thorstein Veblen on page 113, Back Matter (1), and Back Matter (2)
- The Theory of the Leisure Class (Dover Thrift Editions) by Thorstein Veblen on page 113, Back Matter (1), and Back Matter (2)
- The Theory of the Leisure Class by Thorsten Veblen on page 113, Back Matter (1), and Back Matter (2)
- Piers Plowman (Norton Critical Editions) by William Langland on page 29, page 41, and page 57
See all 100 books this book cites
- Accounting for Taste: The Triumph of French Cuisine by Priscilla Parkhurst Ferguson in Back Matter (1), Back Matter (2), and Back Matter (3)
- Historicizing Lifestyle: Mediating Taste, Consumption And Identity from the 1900s to 1970s by David Bell on page 19, page 39, and page 53
- The Economy of Icons: How Business Manufactures Meaning by Ernest Sternberg in Back Matter (1), Back Matter (2), and Back Matter (3)
- Strategic Questions in Food and Beverage Management (Hospitality, Leisure and Tourism) by Roy C. Wood on page 95, and page 151
- The Cultural Politics of Food and Eating: A Reader (Blackwell Readers in Anthropology) by James L. Watson on page 38, and page 142
See all 78 books citing this book
Books on Related Topics
(learn more)
|
What Other Items Do Customers Buy After Viewing This Item?
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
