French Food: On the Table, on the Page, and in French Culture
- Book Review,
by Lawrence R. Schehr (Editor)
From Booklist
Serious scholars of French cooking will enjoy digging through Lawrence Schehr and Allen Weiss' anthology French Food, not for recipes but for its many revelations. Although a reader must soldier through articles couched in academic style and veiled in polysyllabic obfuscation, one can ferret out for cocktail-party gossip tidbits such as Brillat Savarin's borrowing heavily from an obscure earlier work, Grimod de la Reyniere's Almanac des Gourmands, for his now-legendary Physiology of Taste. Elsewhere in this heavily footnoted anthology is an amusing rumination on whether Belgium has a verifiable cultural identity. Mark Knoblauch
Copyright © American Library Association. All rights reserved
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.
About the Author
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.
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