Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel by Van Dyk, Garritt

Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel (Hardcover) (ISBN-13: 9789463720175)

Vendor: Garritt Van Dyk
Product type: Books
Format: Hardcover
$131.00
$131.00
$131.00
Subtotal: $131.00
Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel by Van Dyk, Garritt

Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel

$131.00
Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel by Van Dyk, Garritt

Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel

$131.00
Format: Hardcover
Description
Description
x
"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 P駻ignon. 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 caf駸, and the 'national sweet tooth' in England and France.

Author: Garritt Van Dyk
ISBN-10: 9463720170
ISBN-13: 9789463720175
Publisher: Amsterdam University Press
Language: English
Published: 07/27/2022
Pages: 214
Format: Hardcover
Weight: 1.14lbs
Size: 9.29h x 6.85w x 0.79d
By Garritt Van Dyk
By Garritt Van Dyk
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Garritt Van Dyk is Lecturer at the University of Newcastle. He has published essays in A Cultural History of Plants in the Seventeenth and Eighteenth Centuries, EMaj, Eighteenth-Century Life, and Petits Propos Culinaires. He is a recipient of the Sophie Coe Prize for writing in food history.

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