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briffault

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Journal Articles
Gastronomica. 2014; 14133–43 doi: https://doi.org/10.1525/gfc.2014.14.1.33
Published: 01 February 2014
...J. Weintraub A brief introduction summarizing the author's professional career and his literary style and procedure precedes this annotated translation of the chapter “The Restaurants of Paris” from Eugène Briffault's 1846 text, Paris à table . Along with an historical discussion and a look back at...
Journal Articles
Gastronomica. 2015; 15226–38 doi: https://doi.org/10.1525/gfc.2015.15.2.26
Published: 01 May 2015
...J. Weintraub Preceding this annotated translation of the chapter “Dinner in the Current Age” from Eugène Briffault's 1846 work Paris à table is a brief introduction summarizing the author's professional career, contextualizing the text into the literature of the time, and suggesting his objective...
Journal Articles
Gastronomica. 2015; 152iv–v doi: https://doi.org/10.1525/gfc.2015.15.2.iv
Published: 01 May 2015
... culinary practices have come into existence over time, Joe Weintraub uses the writ- ings of nineteenth-century French food critic Euge`ne-Vincent Briffault to consider the invention of dinner as a social and culinary event. Taking on an even narrower category within the French culinary repertoire, Maryann...
Journal Articles
Gastronomica. 2015; 152vi doi: https://doi.org/10.1525/gfc.2015.15.2.vi
Published: 01 May 2015
... translations of Alex- andre Dumas s Causerie culinaire and Euge`ne Briffault s The Restaurants of Paris appeared respectively in the Summer 2011 and Spring 2014 issues of Gastronomica. Corina Zappia is a writer living in Seattle. A former staff writer for the Village Voice, she received her MFA from...
Journal Articles
Gastronomica. 2014; 141v–vii doi: https://doi.org/10.1525/gfc.2014.14.1.v
Published: 01 February 2014
...-oriented lifestyle. Value, change, and tradition continue as themes in essays by J. Weintraub and Gary Paul Nabhan. In his translation of a chapter from Euge`ne-Vincent Briffault s Paris a` table, Weintraub introduces us to Briffault s critical perspective on Parisian gastronomy, replete with both serious...
Journal Articles
Gastronomica. 2010; 101102–109 doi: https://doi.org/10.1525/gfc.2010.10.1.102
Published: 01 February 2010
... briffault, paris à table (paris: j. hetzel, 1846), p.8. W IN T E R 2 0 1 0 103 G A S T R O N O M IC A 104 G A S T R O N O M IC A W IN T E R 2 0 1 0 chef, does not suffice for a true appreciation. To properly enjoy this dish from the South, she tells us, you really have to be born there. Why does this...
Journal Articles
Gastronomica. 2008; 8149–55 doi: https://doi.org/10.1525/gfc.2008.8.1.49
Published: 01 February 2008
... column. 2. New York Times, 5 March 2007, p.ze1 (special promotional supplement). 3. Eugène Briffault, Paris à table (Paris: Hetzel, 1846), ch.1, p.3. 4. Taste public is used by the sociologist Herbert Gans in a more general sense to designate a group of cultural consumers connected by their taste for a...
Journal Articles
Gastronomica. 2004; 43110–112 doi: https://doi.org/10.1525/gfc.2004.4.3.110
Published: 01 August 2004
... longer the burning question it once was. The answer is just as likely to be Thai takeout with a Leffe beer as foie gras à la Périgueux. In fact, it is more likely. In the mid-nineteenth century Eugène Briffault declared with assurance: When Paris gets ready to eat, the whole earth trembles with...
Journal Articles