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All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present

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So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses th So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.        


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So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses th So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.        

30 review for All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present

  1. 5 out of 5

    no

    Mennell takes the very simple question of how it is England and France can be so close together geographically yet so different gastronomically and spins it into a model work of scholarship—historically grounded, theoretically savvy, faithful to its subject but with a diversity of perspective, and fun for all the trivia. Takeaway: "That lesson was notoriously not learned by generations of later English cooks." Mennell takes the very simple question of how it is England and France can be so close together geographically yet so different gastronomically and spins it into a model work of scholarship—historically grounded, theoretically savvy, faithful to its subject but with a diversity of perspective, and fun for all the trivia. Takeaway: "That lesson was notoriously not learned by generations of later English cooks."

  2. 4 out of 5

    Allie

    This was so dull and a bit Francophilic. I read most of it for an anthropology of food class and was initially excited to read it. It focuses on the construction of a culinary dichotomy between France and England, characterizing France as having exquisite, complex main dishes and England as having dull, flavorless main dishes. Unfortunately, the cultural characterizations were based largely on medieval cookery books and not at all on anything past WWII, even though the title of the book says it This was so dull and a bit Francophilic. I read most of it for an anthropology of food class and was initially excited to read it. It focuses on the construction of a culinary dichotomy between France and England, characterizing France as having exquisite, complex main dishes and England as having dull, flavorless main dishes. Unfortunately, the cultural characterizations were based largely on medieval cookery books and not at all on anything past WWII, even though the title of the book says it will take us up to the present. This book would be fine if you were looking for a regionally specific food history book, but if you are looking for any anthropological information about food in the last century, don't read this.

  3. 5 out of 5

    Libby King

    More like a thesis. Not easy to read.

  4. 5 out of 5

    Teresa Heffernan

  5. 5 out of 5

    Peter di Lorenzi

  6. 4 out of 5

    Meghan

  7. 4 out of 5

    Suzanne

  8. 4 out of 5

    Paul

  9. 5 out of 5

    Alessandra

  10. 4 out of 5

    Laurie Rockenbeck

  11. 4 out of 5

    Gert-Jan

  12. 5 out of 5

    René Clausen Nielsen

  13. 5 out of 5

    Jozef Schildermans

  14. 5 out of 5

    Sarah Aisenbrey

  15. 5 out of 5

    Beth

  16. 4 out of 5

    Valerie

  17. 5 out of 5

    Brian

  18. 5 out of 5

    Keli Benko

  19. 4 out of 5

    Stacey

  20. 4 out of 5

    James Malin

  21. 4 out of 5

    Jonas

  22. 4 out of 5

    Annabel

  23. 4 out of 5

    Vivian

  24. 4 out of 5

    Jessica Donohoe

  25. 5 out of 5

    Hans Schoolenberg

  26. 5 out of 5

    Sonicsputnick

  27. 4 out of 5

    Lamar Freed

  28. 5 out of 5

    Sarah Aisenbrey

  29. 5 out of 5

    Tim

  30. 4 out of 5

    Tonya Vander

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