All manners of food : eating and taste in England and France from the Middle Ages to the present
Details
Type of record: Book
Title: All manners of food : eating and taste in England and France from the Middle Ages to the present
Classmark: Cookery Bateman A MEN
Creator(s): Mennell, Stephen
Publisher: Basil Blackwell
Publication city: Oxford; New York
Date(s): 1985
Language: English
Size and medium: xii, 380 pages, 16 unnumbered pages of plates
Persistent link: https://explore.library.leeds.ac.uk/special-collections-explore/171821
Printed items catalogue: https://leeds.primo.exlibrisgroup.com/discovery/fulldisplay?vid=44LEE_INST:VU1&docid=alma991013210299705181
Collection group(s): Cookery Collection
Description
Includes bibliographical references (pages [352]-371) and index.
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.
Additional description
[Michael] Bateman March 1988 written in blue ink on added title page
Access and usage
Access
Access to this material is unrestricted.