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. Debunking myths along the way, All Manners of Food 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. |
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
ancien régime appears appetite banquets beef boiled bourgeois bread Britain British Carême Carême'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 élite Elizabeth David England England and France English cookery Escoffier Europe evidence example fashion fish flavour France French cookery French cuisine gastronomic gentry Grimod Hannah Glasse haute cuisine 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 Philéas Gilbert Pot-au-Feu potatoes prestige professional pudding ragoûts recipes repugnance restaurants Revolution roast sauce sense served seventeenth social society soup style Taillevent taste things towns trade tradition trend UCFA vegetables women women's magazines World writing