Del 82 - Contemporary French and Francophone Cultures

Fishes with Funny French Names

The French Restaurant in London from the Nineteenth to the Twenty-First Century

Häftad, Engelska, 2024

Av Debra Kelly

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This book tells the story of what happens when an essentially Parisian institution travels and establishes itself in its neighbour’s capital city, bringing with it French food culture and culinary practices. The arrival and evolution of the French restaurant in the British capital is a tale of culinary and cultural exchange and of continuity and change in the development of London’s dining-out culture. Although the main character of this story is the French restaurant, this cultural history also necessarily engages with the people who produce, purvey, purchase and consume that food culture, in many different ways and in many different settings, in London over a period of some one hundred and fifty years. British references to France and to the French are littered with associations with food, whether it is desired, rejected, admired, loathed, envied, disdained, from the status of haute cuisine and the restaurants and chefs associated with it to contemporary concerns about food poverty and food waste, to dietary habits and the politicisation of food, and at every level in between. However, thinking about the place of the French restaurant in London restaurant and food culture over a long time span, in many and varied places and spaces in the capital, creates a more nuanced picture than that which may at first seem obvious.

Produktinformation

Utgivningsdatum2024-10-01
Mått156 x 234 x undefined mm
FormatHäftad
SpråkEngelska
SerieContemporary French and Francophone Cultures
Antal sidor416
FörlagLiverpool University Press
ISBN9781835536964

Tillhör följande kategorier

Europas historia inom Historia och arkeologi
Kulturvetenskap inom Samhalle och politik

AcknowledgementsList of IllustrationsForewordIntroduction: Fishes with Funny French NamesFoodways into the Past and Present of Eating French in LondonFrogs and Snails on the Streets of LondonLiving, Cooking and Eating in the Neighbour’s CityChapter 1: Putting the French Restaurant on the London Map from the Late Nineteenth Century to the First World WarSetting the Scene: French Cuisine and Cultural and Social DisplayThe French Restaurant Arrives in London: Famous Names and (In)Famous placesThe Expansion of the French Restaurant in London: from ‘foreign kickshaws’ to ‘a notable gathering of Frenchmen’Chapter 2: The Development of the French Restaurant in London during the Inter-War Years and the Second World WarContinuity and Innovation for the French Restaurant in London: the Inter-War YearsPrivation, Plenty and Paradox in the French Restaurant of Second World War LondonThe French restaurant as cultural, social and political site: The Free French in LondonChapter 3: Mapping a New Landscape for the London French Restaurant Post-Second World War to the MillenniumPost-War Austerity to ‘Swinging’ London: the French Restaurant in 1950s and 1960s LondonNot-So-New and New Cuisine: the French Restaurant in 1970s and 1980s LondonNew Food Trends in London: the French Restaurant in 1990s LondonChapter 4: Continuity and (R)Evolution in the Twenty-First Century London French RestaurantChanging Contexts, Evolving Trends and the Place of the French Restaurant in London as a ‘Global Food Capital’Culinary Competition and the Twenty-First Century London French RestaurantCultural Change and the Twenty-First Century London French RestaurantA French Restaurant ‘Instagram’ from London in the Second Decade of the Twenty-First CenturyConclusion: Eating and Cooking French and Francophone in LondonEating French and FrancophoneCooking French PeopleAfterwordBibliography

‘Fishes With Funny French Names is thoroughly researched, convincingly argued, and engagingly written. While there have been shorter and more focused studies that get at parts of the London French restaurant’s history from the nineteenth through the twenty-first centuries, this is the first extensive, wide-ranging synthesis thereof, and it promises to become a necessary reference on the subject for years to come.’ Michael Garval, NC State University