1. Hor d'Oeuvres Lawrence R. Schehr and Allen S. Weiss 2. A Cultural Field in the Making Priscilla Ferguson 3. Grimod de la Reyniere's Almanach des gourmands Michael Garval 4. Culina Mutata Philip Hyman 5. Tastes of the Host Marc Smeets 6. The Banquet Years Naomi Schor 7. Colette's Ecriture gourmande Brigitte Mahuzier 8. Monsieur Marcel's Gay Oysters Franc Schuerewegen 9. Savory Writing Lawrence R. Schehr 10. Diet and Ideology in Corps et ames Gerald Prince 11. Existentialist Cocktails George Bauer 12. The Betrayal of Moules Frites Stephane Spoiden 13. Eating Your Way Out Francis Higginson 14. The Politics of Food in Post-WWII French Detective Fiction Pierre Verdaguer 15. Film, Food, and "La Francite" Dara Strand 16. Frying the Screen Toby Miller 17. "Tractatus" Allen S. Weiss
Lawrence R. Schehr is Professor of French at the University of Illinois at Urbana-Champaign. Among his many books are Rendering French Realism and The Shock of Men: Homosexual Hermeneutics and French Writing. Allen S. Weiss teaches in the departments of Performance Studies and Cinema Studies at New York University. His many books include Phantasmic Radio and Mirrors of Infinity: The French Formal Garden and 17th Century Metaphysics.
"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.."
"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.."