All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present

Front Cover
University of Illinois Press, 1996 - Cooking - 397 pages
So 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

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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 ... Read full review

Contents

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Copyright

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About the author (1996)

Stephen Mennell, professor of sociology at University College Dublin, Ireland, is the author of Norbert Elias: Civilisation and the Human Self-Image and The Sociology of Food and Eating.

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