Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Tasting French Terroir
This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroirÕs evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.
A Taste of Progress
World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ’traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
Meat, Modernity, and the Rise of the Slaughterhouse
This title offers an interdisciplinary look at the rise of the slaughterhouse in 19th-century Europe and the Americas. Over the course of this period, the factory slaughterhouse replaced the hand slaughter of animals by individual butchers. A wholly modern invention, the municipal slaughterhouse was a political response to public concerns.
Comics in French
Whereas in English-speaking countries comics are for children or adults 'who should know better', in France and Belgium the form is recognized as the 'Ninth Art' and follows in the path of poetry, architecture, painting and cinema. The bande dessinée [comic strip] has its own national institutions, regularly obtains front-page coverage and has received the accolades of statesmen from De Gaulle onwards. On the way to providing a comprehensive introduction to the most francophone of cultural phenomena, this book considers national specificity as relevant to an anglophone reader, whilst exploring related issues such as text/image expression, historical precedents and sociological implication. To do so it presents and analyses priceless manuscripts, a Franco- American rodent, Nazi propaganda, a museum-piece urinal, intellectual gay porn and a prehistoric warrior who's really Zinedine Zidane.
Rewriting 'Les Mystères de Paris'
Key works of popular fiction are often rewritten to capitalize on their success. But what are the implications of this rewriting process? Such is the question addressed by this detailed study of several rewritings of Eugène Sue’s Mystères de Paris (1842-43), produced in the latter half of the nineteenth century, in response to the phenomenal success of Sue’s archetypal urban mystery. Pursuing a compelling analogy between city and text, and exploring the resonance of the palimpsest trope to both, Amy Wigelsworth argues that the mystères urbains are exemplary rewritings, which shed new light on contemporary reading and writing practices, and emerge as early avatars of a genre still widely consumed and enjoyed in the 21st century.
Sugar, Spice, and the Not So Nice
Sugar, Spice, and the Not So Nice offers an innovative, wide-ranging and geographically diverse book-length treatment of girlhood in comics. The various contributing authors and artists provide novel insights into established themes within comics studies, children’s comics, graphic medicine and comics by and about refugees and marginalised ethnic or cultural groups. The book enriches traditional historical, narratological and aesthetic approaches to studying girlhood in comics with practice-based research, discussion and conversation. This re-examination of girls, gender and identity in comics connects with contemporary discourse on gender identity politics. Through examples from both within Europe, the anglophone world and beyond, and including visual essays alongside critical theory, the volume furthermore engages with new developments in contemporary comics scholarship. It will therefore appeal to students and scholars of childhood studies, comics scholars and creators, and those interested in addressing gender identity through the prism of comics.
A History of Cookbooks
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future.
Les dessous de la communication alimentaire
Plus que jamais l’alimentation porte des enjeux de société (santé, publicité, communication, savoirs…) et pose à chacun d’entre nous de nombreuses questions, notamment pour les professionnels et chercheurs en information-communication (SIC). En relation avec le vaste champ des Food Studies, cet ouvrage propose une synthèse des recherches en communication alimentaire, sous des angles d’attaque variés et complémentaires. Seront ainsi, abordés, à titre d’exemple : l’expérience gastronomique et la dynamique des sens qu’elle met en œuvre ;la mise en scène de l'alimentation (en tant que patrimoine culinaire et culturel, dans la publicité…) ;les discours, stratégie...
The Cultural Histories of Radio Luxembourg and Europe n°1
This book focuses on two commercial radio stations, Radio Luxembourg and Europe n°1, which were popular institutions in Western Europe throughout the Long Sixties, working across media and broadcasting transnationally. It argues that the existence of an overarching ‘dispositif ’ of commercial radio stations enabled them to operate on various dimensions and differentiated them from other broadcasters. The book therefore answers current calls in media history to look beyond national and single-medium borders and contributes to the cultural and media history of Western Europe.
Yvonne Gibertie,la cuisine des femmes en Périgord
Je devais cet ouvrage à Maman et aux générations de femmes qui de 1780 à 1980, inventèrent la gastronomie du Périgord. Elle me fit revivre le Périgord de mon enfance, l'aristocratie de ces femmes simples qui cuisinaient si bien. Pour une moitié de sa vie, ma mère a subi la pesanteur du destin, la misère du temps des croquants, mais elle a également vécu les fêtes d'antan. Puis elle a tout bousculé et s'est affranchie des fatalités. Je ne fus que le témoin de cette métamorphose, celle d'une paysanne devenue par son travail une restauratrice reconnue. Vous ne comprendrez rien à notre Science de Gueule si vous ignorez que la cuisine paysanne est celle d'un pays pauvre qui oubliait la misère dans l'abondance des jours de fêtes. Tout naquit de cette sociologie originale aujourd'hui disparue . La gastronomie du Périgord est la clef de voûte d'une harmonie entre une civilisation rurale et des produits d'exception qui engendraient de beaux paysages.
