French food : on the table, on the page, and in French culture /

Presents sixteen essays in which the authors examine issues related to French food, covering the origin of modern French gastronomy, the role of food in literature and film, public and private meals at the end of the ninteenth century, multicultural exchanges, French wine, the culinary industry, and...

Full description

Saved in:
Bibliographic Details
Other Authors: Schehr, Lawrence R., Weiss, Allen S., 1953-
Format: Book
Language:English
Published: New York : Routledge, 2001.
Subjects:
Online Access:Table of contents
Publisher description

Internet

Table of contents
Publisher description

Closed Stacks

Holdings details from Closed Stacks
Call Number: TX 652 .C37 no.456
Copy 1 Available