French Food
Subtitle: On the Table, On the Page, and in French Culture
Publisher: Routledge
Published: August 8, 2001
Language: eng
Number of pages: 288
ISBN-13: 9780415936279
First sentence: Although it has been applied to many enterprises, the concept of "field" has proved especially fruitful for the analysis of intellectual and cultural activities.
Description: Presents sixteen essays in which the authors examine issues related to French food, covering the origin of modern French gastronomy, the role of food in literature and film, public and private meals at the end of the ninteenth century, multicultural exchanges, French wine, the culinary industry, and other topics.