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Editorial Reviews
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 --This text refers to the Library Binding edition.
Review
Serious scholars of French cooking will enjoy digging through Schehr and Weiss' anthology...not for recipes but for its many revelations..
–Mark Knoblauch, Booklist
Cooking, eating--the whole dining experience--has momentous implications that influence our ability to understand a people, a way of life, a civilization. French Food is required reading for anyone who, like me, views cuisine as a significant and integral part of culture..
–Jacques Pépin
This collection offers detailed accounts of gastro-culinary themes across an unexpected range of texts..
–Rebecca L. Spang, author of The Invention of the Restaurant
French Food, a collection of essays entirely harvested in America, is neither scholarly junk food nor a quick fix for the mind, but a Barthesian feast of historical, literary and semiological insights--a nourishing reconciliation of savoir and saveur..
–Philippe Roger, author of Roland Barthes, roman and editor of Critique
Over the years, many have come to recognize the importance and influence of French cooking. Now Schehr and Weiss offer us delightful essays as sophisticated and subtle as the food, cooking, eating and culture they analyze. Whether you are a casual diner interested in exploring the complexities of French cuisine or an expert seeking scholarly discussion about French culinary conventions and practices, French Food is a pleasure that should not be denied..
–Eating Culture
See all Editorial Reviews
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 --This text refers to the Library Binding edition.
Review
Serious scholars of French cooking will enjoy digging through Schehr and Weiss' anthology...not for recipes but for its many revelations..
–Mark Knoblauch, Booklist
Cooking, eating--the whole dining experience--has momentous implications that influence our ability to understand a people, a way of life, a civilization. French Food is required reading for anyone who, like me, views cuisine as a significant and integral part of culture..
–Jacques Pépin
This collection offers detailed accounts of gastro-culinary themes across an unexpected range of texts..
–Rebecca L. Spang, author of The Invention of the Restaurant
French Food, a collection of essays entirely harvested in America, is neither scholarly junk food nor a quick fix for the mind, but a Barthesian feast of historical, literary and semiological insights--a nourishing reconciliation of savoir and saveur..
–Philippe Roger, author of Roland Barthes, roman and editor of Critique
Over the years, many have come to recognize the importance and influence of French cooking. Now Schehr and Weiss offer us delightful essays as sophisticated and subtle as the food, cooking, eating and culture they analyze. Whether you are a casual diner interested in exploring the complexities of French cuisine or an expert seeking scholarly discussion about French culinary conventions and practices, French Food is a pleasure that should not be denied..
–Eating Culture
See all Editorial Reviews
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