The expansion of French cuisine fits in closely with changes in the size and structure of fashionable Society in England during the nineteenth century . London Society , centred on the court and politics , had existed in the previous ...
Author: Stephen Mennell
Publisher: University of Illinois Press
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.
Garnished with pictures, anecdotes, & recipes from an enormous range of sources - including medieval codices, the classic nineteenth-century treatises on haute cuisine, modern guides to household management, & the recipe columns of today's ...
Author: Stephen Mennell
Garnished with pictures, anecdotes, & recipes from an enormous range of sources - including medieval codices, the classic nineteenth-century treatises on haute cuisine, modern guides to household management, & the recipe columns of today's women's magazines.
68 Jack Goody, Cooking, Cuisine and Class (Cambridge: Cambridge University Press, 1982), esp. ch. 4; Stephen Mennell, All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present (Oxford: Blackwell, ...
Author: Andrew Hadfield
The Ashgate Research Companion to Popular Culture in Early Modern England is a comprehensive, interdisciplinary examination of current research on popular culture in the early modern era. For the first time a detailed yet wide-ranging consideration of the breadth and scope of early modern popular culture in England is collected in one volume, highlighting the interplay of 'low' and 'high' modes of cultural production (while also questioning the validity of such terminology). The authors examine how popular culture impacted upon people's everyday lives during the period, helping to define how individuals and groups experienced the world. Issues as disparate as popular reading cultures, games, food and drink, time, textiles, religious belief and superstition, and the function of festivals and rituals are discussed. This research companion will be an essential resource for scholars and students of early modern history and culture.
... spitting and vomiting , which were previously carried out quite unselfconsciously , became associated with feelings of shame and disgust when performed in front of others . Stephen Mennell's book All Manners of Food ( 1985 ) extends ...
Author: Deborah Lupton
Category: Social Science
In this wide-ranging and thought-provoking analysis of the sociocultural and personal meanings of food and eating, Deborah Lupton explores the relationship between food and embodiment, the emotions and subjectivity. She includes discussion of the intertwining of food, meaning and culture in the context of childhood and the family, as well as: the gendered social construction of foodstuffs; food tastes, dislikes and preferences; the dining-out experience; spirituality; and the `civilized' body. She draws on diverse sources, including representations of food and eating in film, literature, advertising, gourmet magazines, news reports and public health literature, and her own empirical research into people's preferences, memories, experiences
Apart from books that I had already found and consulted while writing All Manners of Food, I made use of John Fuller's wonderful collection ofall sortsof foodrelated booksinthe library of Oxford Brookes University.
Author: J. Klein
Category: Social Science
With studies of China, India, West Africa, South America and Europe, this book provides a global perspective on food consumption in the modern world. Combing ethnographic, historical and comparative analyses, the volume celebrates the contributions of Jack Goody to the anthropology of food.
attempts to introduce “progress” to the peoples of Africa and Asia and, above all, to their women, doing all in its power ... See Stephen Mennell, All Manners of Food: Eating and Taste in England and France from the Middle Ages to the ...
Category: Social Science
First published in 1999. Routledge is an imprint of Taylor & Francis, an informa company.
(Translation byMennell, Stephen,AllManners of Food, N.Y., 1985, p. ... 3rd Edition, London, 1733; Marin, Francois, Les Dons de Comus, Paris, 1739; Menon, Nouveau Traite' de la Cuisine, Paris 1739, La Cuisiniere Bourgeoise, Paris, 1746, ...
Author: Tony Baran
A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20th Century examines Western cuisine as an art form. The book takes the vantage point of the Chef vanguard from second century AD Rome through the Italian and French Renaissances, modernism, and the emergence of global cuisine in the West during the last half of the twentieth century. The Book also compares cuisine to the other artistic movements with more recognized media during each given time period. The history also defines a cuisine and the difference between a personal Chefs cuisine and ethnic foods or popularly recognized national dishes. Tony Baran, as both a Chef and historian, offers a unique insight to view Chefs and their work in a culinary context from the vantage point of a culinarian and the nuances involved in culinary composition or how Chefs create new dishes and how cooking is elevated to an art form. The twentieth century was a celebration of the art of the immediate: cinema, photography, pop music, and cuisine. During this period, Chefs and their cuisines began to share the media limelight and prestige of other artists. Baran identifies this transformation of the unique recognition of Chefs as authors of their own bodies of culinary work and their influence on Western culture. The history also traces the evolution of the Chef-mentor relationship. The book describes this changing dynamic in European and, later, American history and its impact to Chefs and the critique of diners during their own times and how this impacted the successive generations of emerging culinarians.
The interviews, which detailed our respondents' ordinary consumption practices, and food practices in particular, were transcribed ... All Manners of Food: Eating and Taste 6 Good Food and Nice People: Hospitality and the Construction .
Author: Roberta Sassatelli
This book is a novel and original collection of essays on Italians and food. Food culture is central both to the way Italians perceive their national identity and to the consolidation of Italianicity in global context. More broadly, being so heavily symbolically charged, Italian foodways are an excellent vantage point from which to explore consumption and identity in the context of the commodity chain, and the global/local dialectic. The contributions from distinguished experts cover a range of topics including food and consumer practices in Italy, cultural intermediators and foodstuff narratives, traditions of production and regional variation in Italian foodways, and representation of Italianicity through food in old and new media. Although rooted in sociology, Italians and Food draws on literature from history, anthropology, semiotics and media studies, and will be of great interest to students and scholars of food studies, consumer culture, cultural sociology, and contemporary Italian studies.
“Individual Consumer Food Localism: A Review Anchored in Canadian Farmwomen's Reflections.” Journal of Rural Studies 27(2): 116–124. ... All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present.
Author: Shelley L. Koch
Publisher: Rowman & Littlefield
Category: Social Science
Gender and Food: A Critical Look at the Food System synthesizes existing theoretical and empirical research on food, gender, and intersectionality to offer students and scholars a framework from which to understand how gender is central to the production, distribution, and consumption of food.
Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, ... A tool for developing meal services in restaurants: The Five Aspects Meal Model. ... All Manners of Food.
Author: Ricardo Bonacho
Publisher: CRC Press
Category: Technology & Engineering
FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.