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E-book
Author Van Dyk, Garritt C., -2005, author.

Title Commerce, food, and identity in seventeenth-century England and France : across the channel / Garritt Van Dyk
Published Amsterdam : Amsterdam University Press, [2022]

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Description 1 online resource (214 pages)
Series Food culture, food history before 1900
Contents Frontmatter -- Table of Contents -- Acknowledgements -- Introduction: The Economics of Taste -- 1. Méthode Anglaise: Transnational Exchange and the Origins of Champagne -- 2. Primary Sauces: The Rise of Cookbooks, Cuisines, and Corporations -- 3. London Coffeehouse or Parisian Café? -- 4. Sugar and Empire: Tea's 'Inseparable Companion' -- Conclusion -- Bibliography -- Index
Summary "Tell me what you eat, and I'll tell you who you are" was the challenge issued by French gastronomist Jean Brillat-Savarin. Champagne is declared a unique emblem of French sophistication and luxury, linked to the myth of its invention by Dom Pérignon. Across the Channel, a cup of sweet tea is recognized as a quintessentially English icon, simultaneously conjuring images of empire, civility, and relentless rain that demands the sustenance and comfort that only tea can provide. How did these tastes develop in the seventeenth century? Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel offers a compelling historical narrative of the relationship between food, national identity, and political economy in the early modern period. These mutually influential relationships are revealed through comparative and transnational analyses of effervescent wine, spices and cookbooks, the development of coffeehouses and cafés, and the 'national sweet tooth' in England and France
Analysis food, history, commerce, cuisine, early modern
Bibliography Includes bibliographical references and index
Notes Description based on online resource; title from digital title page (viewed on August 01, 2022)
Subject Food -- England -- History -- 17th century
Food -- France -- History -- 17th century
Cooking, European -- 17th century
Early modern history: c 1450/1500 to c 1700.
Food and Society.
HISTORY / Europe / France
Cooking, European
Food
Cultural studies: food and society.
European history.
Social and cultural history.
England
France
Genre/Form History
Form Electronic book
ISBN 9789048555161
9048555167