Gusto: Essential Writings in Nineteenth-Century Gastronomy (Paperback)
  • Gusto: Essential Writings in Nineteenth-Century Gastronomy (Paperback)
zoom

Gusto: Essential Writings in Nineteenth-Century Gastronomy (Paperback)

(editor)
£32.99
Paperback 344 Pages / Published: 27/03/2006
  • We can order this

Usually dispatched within 3 weeks

  • This item has been added to your basket
First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.

Publisher: Taylor & Francis Ltd
ISBN: 9780415970938
Number of pages: 344
Weight: 454 g
Dimensions: 229 x 152 x 18 mm


MEDIA REVIEWS
""Gusto is a feast! A brilliant anthology of those 19th-century texts that made of cuisine a pursuit not merely sensual, but literary and intellectual. "Gusto is delightful, delicious, decidedly essential reading."
-Allen S. Weiss, author of "Feast and Folly and co-editor of "French Food
"'The Revolution, ' writes Dumas, 'which destroyed so many things, created new restaurant keepers'--as well as a new vocabulary of desire, whose insatiable rhetorical appetites are laid on the carefully set historical table as never before by Gigante's gathering, where they are seen to feed the whole Romantic culture of gusto. This is a striking scholarly contribution--and a kick to read."
-Garrett Stewart, author of "Dear Reader: The Conscripted Audience in Nineteenth-Century British Fiction
"In these delectable selections from the history of food writing, we learn to savor a radically new account of the senses. This collection will change our understanding not just of 19th-century culture, but of our own daily bread."
-Leah Price, author of "The Anthology and the Rise of the Novel
"The wonderful gastronomical texts assembled here delight and surprise in equal measure. Selections from Brillat-Savarin, Alexandre Dumas (pere) and an especially welcome translation from the pioneering journalism of Grimod de la Reyniere represent the French. But the big surprise lies across the Channel. Denise Gigante makes a truly original contribution with her promotion of English gastronomers such as Launcelot Sturgeon, Dick Humlbergius Secundus, and The Alderman (all pseudonyms), Charles Lamb and Thackeray. Successors to the French, the English gastronomers come into their own as descendants of theEnlightenment writers on taste."
-Priscilla Parkhurst Ferguson, author of "Accounting for Taste
"Informative and witty, these essays demonstrate the application of science, philosophy, and medicine to the developing culture of gastronomy. Denise Gigante has assembled the writings of the founders of modern ideas about eating, taste, and manners, framing robust selections with illuminating and authoritative scholarship."
-Carolyn Korsmeyer, author of "Making Sense of Taste

You may also be interested in...

Kitchen Confidential
Added to basket
£10.99   £9.99
Paperback
Good Food: One-pot dishes
Added to basket
The Hedgerow Handbook
Added to basket
The Hungover Cookbook
Added to basket
£7.99   £6.49
Hardback
My Kitchen Table: 100 Quick Stir-fry Recipes
Added to basket
Hedgerow
Added to basket
£14.99
Hardback
The Ultimate Student Cookbook
Added to basket
Real Cooking
Added to basket
£16.99
Paperback
Hawksmoor: Restaurants & Recipes
Added to basket
New York Cult Recipes
Added to basket
£20.00   £15.99
Hardback
Good Food: Meals for One
Added to basket
The Little Tapas Book
Added to basket
£9.99
Hardback
Eating Animals
Added to basket
The Pioneer Woman Cooks
Added to basket

Reviews

Please sign in to write a review

Your review has been submitted successfully.