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Book Cover
Author Mennell, Stephen

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

Imprint Oxford ; New York : B. Blackwell, 1985.


Location Call No. Status
 GDL Central Library Reference    394.11 MEN    Available
Description xii, 380 p., [16] p. of plates : ill. ; 24 cm.
Bibliography Includes bibliographical references (p. [352]-371) and index.
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.
Subject Food habits -- England -- History
Food habits -- France -- History
Food habits -- Social aspects
Cooking, English -- History.
Cooking, French -- History.
ISBN 0631132449
0631156380 (pbk.)
9780631156383 (pbk.)

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