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Conclusion

Lauren Janes

Lauren Janes is Assistant Professor of History at Hope College, USA. Author affiliation details are correct at time of print publication.

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Colonial Food in Interwar Paris : The Taste of Empire

Bloomsbury Academic, 2016

Book chapter

...Sarraut, La Mise en valeur des colonies françaises, 17. Colonial policy has ceased to be the monopoly of a few technicians; it expresses itself and it diffuses; it becomes a national idea and the creator of a new spirit...

Pleasures and Morals

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

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The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...Notes on the Archeology of Taste There are three major transformations in society that sum up the birth of what we generally refer to as taste: the unseating of content by form; the exaltation of self-proclaimed artistic demigods...

The Arts of Happiness: A Journey Through Impure Tastes

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

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The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...The ideological primacy of the taste metaphor shaped how people felt and thought until well into the eighteenth century, when the social and cultural climate evolved through plenty of lively debate. One outcome was the divorce between what...

The Anglo-French Wine Trade

Susan Rose

Susan Rose was Senior Research Fellow at Roehampton University, UK, and is now retired. She is the author of The Medieval Sea and Medieval Naval Warfare, 1000–1500. Author affiliation details are correct at time of print publication.

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The Wine Trade in Medieval Europe 1000–1500

Continuum, 2014

Book chapter

...In England, in the period from the eleventh to the sixteenth centuries, wine from France was not the only kind commonly available. Rhenish, the name given to wine from the Rhine and Moselle regions, sweet wines from Italy and the eastern...

From Gourmet to Gore: Jean-Pierre Jeunet’s Delicatessen

Karen A. Ritzenhoff

Karen A. Ritzenhoff

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and

Cynthia J. Miller

Cynthia J. Miller is a Scholar-in-Residence at Emerson College, USA, and a cultural anthropologist specializing in popular culture and visual media. She serves on the board of the National Popular Culture/American Culture Association, and is Treasurer and Governing Board member of the International Association for Media and History, as well as Director of Communication for the Center for the Study of Film and History. She also serves on the editorial board of the Journal of Popular Television. She is the winner of the James Welsh Prize for lifetime achievement in adaptation studies and the Peter C. Rollins prize for a book-length work in popular culture. Author affiliation details are correct at time of print publication.

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What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...Deathfugue (“Todesfuge”) by Paul Celan, translated by Michael Hamburger.In 1945, the Romanian-born Jewish writer Paul Celan wrote the “Death Fugue” (published as “Todesfuge” in German), using food imagery to depict the horrors of the death...

“Mon docteur le vin”

Kim Munholland

Kim Munholland

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Alcohol : A Social and Cultural History

Berg, 2006

Book chapter

...The title for this chapter comes from an elegant booklet, Mon docteur le vin that was published in 1936 by the Nicolas wine firm. Gaston Derys ,...

More than Food: Animals, Men, and Supernatural Lactation in Occidental Late Middle Ages

Chloé Maillet

Chloé Maillet

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Making Milk : The Past, Present, and Future of Our Primary Food

Bloomsbury Academic, 2017

Book chapter

...I thank Pierre-Olivier-Dittmar and Astrée Questiaux without whom I would not have been able to write these lines. I also owe a debt of gratitude to Marie-France Morel, Didier Lett, and Salvatore d’Onofrio.During the Middle Ages in Western...

The Social Life of Terroir among Bordeaux Winemakers

Sarah Daynes

Sarah Daynes

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Wine and Culture : Vineyard To Glass

Bloomsbury Academic, 2013

Book chapter

...“Let’s go see the vines!” the Médoc winemaker said as I came in. As we drive on the small curvy road, rows of vines everywhere around us, she keeps pointing, describing what she sees: to the left a very good parcel used for her first wine...

The French Novel and Luxury Eating in the Nineteenth Century

Karin Becker

Karin Becker

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Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...In the realistic and naturalistic bourgeois novel of the nineteenth century, dining in restaurants plays a prominent role. The novelists considered in this chapter – Balzac, Flaubert, Zola and Maupassant See the list...

Chestnuts

Antoinette Fauve-Chamoux

Antoinette Fauve-Chamoux

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In the mountainous areas of the Mediterranean where cereals would not grow well, if at all, the chestnut (Castanea sativa) has been a staple food for thousands of years (Jalut 1976). Ancient Greeks and Romans...