French Food : On the Table, On the Page, and in French Culture book cover
1st Edition

French Food
On the Table, On the Page, and in French Culture

ISBN 9780415936286
Published August 3, 2001 by Routledge
268 Pages

FREE Standard Shipping
USD $49.95

Prices & shipping based on shipping country


Book Description

More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters.



Lawrence R. Schehr is Professor of French at the University of Illinois at Urbana-Champaign. Among his many books are Rendering French Realism and The Shock of Men: Homosexual Hermeneutics and French Writing. Allen S. Weiss teaches in the departments of Performance Studies and Cinema Studies at New York University. His many books include Phantasmic Radio and Mirrors of Infinity: The French Formal Garden and 17th Century Metaphysics.


"Serious scholars of French cooking will enjoy digging through Schehr and Weiss' anthology...not for recipes but for its many revelations." -- Mark Knoblauch, Booklist
"Cooking, eating--the whole dining experience--has momentous implications that influence our ability to understand a people, a way of life, a civilization. French Food is required reading for anyone who, like me, views cuisine as a significant and integral part of culture." -- Jacques Pépin
"This collection offers detailed accounts of gastro-culinary themes across an unexpected range of texts." -- Rebecca L. Spang, author of The Invention of the Restaurant
"French Food, a collection of essays entirely harvested in America, is neither scholarly junk food nor a quick fix for the mind, but a Barthesian feast of historical, literary and semiological insights--a nourishing reconciliation of savoir and saveur." -- Philippe Roger, author of Roland Barthes, roman and editor of Critique
"Over the years, many have come to recognize the importance and influence of French cooking. Now Schehr and Weiss offer us delightful essays as sophisticated and subtle as the food, cooking, eating and culture they analyze. Whether you are a casual diner interested in exploring the complexities of French cuisine or an expert seeking scholarly discussion about French culinary conventions and practices, French Food is a pleasure that should not be denied." -- Eating Culture