The Resource All manners of food : eating and taste in England and France from the Middle Ages to the present, Stephen Mennell

All manners of food : eating and taste in England and France from the Middle Ages to the present, Stephen Mennell

Label
All manners of food : eating and taste in England and France from the Middle Ages to the present
Title
All manners of food
Title remainder
eating and taste in England and France from the Middle Ages to the present
Statement of responsibility
Stephen Mennell
Creator
Subject
Genre
Summary
"Eating and taste have always been central to French and English culture and yet the history of food and of our attitudes to it has rarely been afforded any thorough analysis. Stephen Mennell's book addresses food, eating, taste and cooking as crucial and changing signs of our cultural and historical development ... All Manners of Food examines methods of cooking, the history of writing about food and the history of the education of our palates. It reveals the extent to which we are trained to like and to dislike, and shows that foods undergo changes in popularity as dramatic as changes in dress, dynasty or politics."--Jacket
Cataloging source
DLC
http://library.link/vocab/creatorName
Mennell, Stephen
Illustrations
maps
LC call number
GT2853.G7
LC item number
M46 1985
NAL call number
GT2853.G7M46
Nature of contents
  • encyclopedias
  • surveys of literature
http://library.link/vocab/subjectName
  • Food habits
  • Food habits
  • Food habits
  • Cooking, English
  • Cooking, French
  • Feeding Behavior
  • Cooking
  • Cookery, English
  • Cookery, French
  • Habitudes alimentaires
  • Habitudes alimentaires
  • Habitudes alimentaires
  • Cuisine anglaise
  • Cuisine française
  • Cooking, English
  • Cooking, French
  • Food habits
  • Food habits
  • Voedingsgewoonten
  • Kookkunst
  • Smaak (cultuur)
  • Ess- und Trinksitte
  • Geschichte
  • Kultur
  • Nahrungsaufnahme
  • Ess- und Trinksitte
  • Geschichte
  • Nahrungsaufnahme
  • Kultur
  • England
  • France
  • Frankreich
  • Großbritannien
  • Großbritannien
  • Frankreich
Label
All manners of food : eating and taste in England and France from the Middle Ages to the present, Stephen Mennell
Instantiates
Publication
Note
Includes index
Bibliography note
Bibliography: p. [352]-371
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction. The structuralist solution ; The limits of structuralism ; A developmental approach. -- The civilising of appetite. Hunger and appetite ; The appetite of gargantua ; Famines and other hazards ; Fasting, gluttony, the church and the state ; Quantity and quality ; Gastronomy and moderation ; Conclusion. -- Pottages and potlatch: eating in the Middle Ages. The social distribution of food ; Medieval cookery ; The Medieval cookery manuscripts ; Patterns and social emulation and competition. -- From Renaissance to Revolution: court and country food. Gutenberg and the cook ; Haute cuisine: from Italy to France ; Cookery books in England. -- From Renaissance to Revolution: France and England. Puritanism and food ; Courts and cooking ; Town and country ; Conclusion. -- The calling of cooking: chefs and their publics since the Revolution. The Revolution and restaurants ; The age of Caréme ; The age of Escoffier ; Nouvelle cuisine ; Conclusion. -- The calling of cooking: the trade press. The French art of cookery ; Catering, English style ; Coquus economicus ; 'The profession' and 'Craftsman-grade cooks' ; Conclusion. -- Domestic cookery in the Bourgeois age. Male chefs and women cooks ; The decapitation of English cookery ; The lower orders ; Conclusion. -- The enlightenment of the domestic cook? Women's magazines ; Le pot-au-feu ; To the second World War ; Trends since the second World War ; Conclusion: Cooking, work and leisure. -- Of gastronomes and guides. The founding fathers: Grimod and Brillat-Savarin ; Gastronomy as a literary genre ; The social role of the gastronome ; Gastronomy and democratisation ; Guides to eating ; Conclusion. -- Food dislikes. Trained incapacity to enjoy food ; Fear of after-effects ; Fear of social derogation ; Moral reasons for aversion: the case of meat-eating ; Excursus on Offal ; Conclusion. -- Diminishing contrasts, increasing varieties. The critique of consumer society ; Diminishing contrasts ; Increasing varieties ; Conclusion
Dimensions
24 cm
Extent
xii, 380 pages, [16] pages of plates
Isbn
9780631132448
Lccn
85005989
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
(OCoLC)11840862
Label
All manners of food : eating and taste in England and France from the Middle Ages to the present, Stephen Mennell
Publication
Note
Includes index
Bibliography note
Bibliography: p. [352]-371
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction. The structuralist solution ; The limits of structuralism ; A developmental approach. -- The civilising of appetite. Hunger and appetite ; The appetite of gargantua ; Famines and other hazards ; Fasting, gluttony, the church and the state ; Quantity and quality ; Gastronomy and moderation ; Conclusion. -- Pottages and potlatch: eating in the Middle Ages. The social distribution of food ; Medieval cookery ; The Medieval cookery manuscripts ; Patterns and social emulation and competition. -- From Renaissance to Revolution: court and country food. Gutenberg and the cook ; Haute cuisine: from Italy to France ; Cookery books in England. -- From Renaissance to Revolution: France and England. Puritanism and food ; Courts and cooking ; Town and country ; Conclusion. -- The calling of cooking: chefs and their publics since the Revolution. The Revolution and restaurants ; The age of Caréme ; The age of Escoffier ; Nouvelle cuisine ; Conclusion. -- The calling of cooking: the trade press. The French art of cookery ; Catering, English style ; Coquus economicus ; 'The profession' and 'Craftsman-grade cooks' ; Conclusion. -- Domestic cookery in the Bourgeois age. Male chefs and women cooks ; The decapitation of English cookery ; The lower orders ; Conclusion. -- The enlightenment of the domestic cook? Women's magazines ; Le pot-au-feu ; To the second World War ; Trends since the second World War ; Conclusion: Cooking, work and leisure. -- Of gastronomes and guides. The founding fathers: Grimod and Brillat-Savarin ; Gastronomy as a literary genre ; The social role of the gastronome ; Gastronomy and democratisation ; Guides to eating ; Conclusion. -- Food dislikes. Trained incapacity to enjoy food ; Fear of after-effects ; Fear of social derogation ; Moral reasons for aversion: the case of meat-eating ; Excursus on Offal ; Conclusion. -- Diminishing contrasts, increasing varieties. The critique of consumer society ; Diminishing contrasts ; Increasing varieties ; Conclusion
Dimensions
24 cm
Extent
xii, 380 pages, [16] pages of plates
Isbn
9780631132448
Lccn
85005989
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
(OCoLC)11840862

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