All Manners of Food: Eating and Taste in England and France from the Middle Ages to the PresentSo close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. All Manners of Food debunks long-standing myths and provides a wealth of information. It is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food - fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food - are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared. |
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All manners of food: eating and taste in England and France from the Middle Ages to the present
User Review - Not Available - Book VerdictThis 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 ... Read full review
Contents
III | 1 |
IV | 6 |
V | 13 |
VI | 15 |
VII | 20 |
IX | 22 |
X | 24 |
XI | 27 |
XLIII | 204 |
XLIV | 214 |
XLV | 228 |
XLVI | 230 |
XLVII | 233 |
XLVIII | 236 |
XLIX | 238 |
L | 250 |
XII | 30 |
XIII | 34 |
XIV | 39 |
XV | 40 |
XVI | 41 |
XVII | 47 |
XVIII | 49 |
XIX | 54 |
XX | 62 |
XXI | 64 |
XXII | 69 |
XXIII | 83 |
XXIV | 102 |
XXV | 103 |
XXVI | 108 |
XXVII | 127 |
XXVIII | 133 |
XXIX | 134 |
XXX | 135 |
XXXI | 144 |
XXXII | 157 |
XXXIII | 163 |
XXXIV | 164 |
XXXV | 166 |
XXXVII | 182 |
XXXVIII | 190 |
XXXIX | 195 |
XL | 199 |
XLI | 200 |
XLII | 201 |
Common terms and phrases
appears appetite banquets beef boiled bourgeois bread Britain British Careme Careme's catering chapter civilising contrast cookery books cookery columns cooking cooking profession course court courtly culinary cultural Curnonsky diet dinner dishes domestic cookery early eaten eating Egon Ronay eighteenth century Elias elite Elizabeth David England England and France English cookery Escoffier Europe evidence example fashion flavour France French cookery French cuisine gastronomic gentry Grimod Guide Hannah Glasse haute cuisine Hotel household influence ingredients kitchen L'Art culinaire late later less London Massialot meals meat medieval menus Middle Ages middle-class modern nineteenth century nobility Norbert Elias nouvelle cuisine offal organised palate Paris peasant period Pot-au-Feu potatoes prestige professional pudding recipes repugnance restaurants Revolution roast sauce sense served seventeenth social society soup style Taillevent taste things trade tradition trend UCFA Urbain Dubois vegetables veloute wine women women's magazines writing
References to this book
Bibliographic information
| Title | All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present, Stephen Mennell Culinary history Illini books William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways |
| Author | Stephen Mennell |
| Publisher | University of Illinois Press, 1996 |
| ISBN | 0252064909, 9780252064906 |
| Length | 397 pages |
| Subjects | › › Cooking / Regional & Ethnic / General |
| Export Citation | BiBTeX EndNote RefMan |