Commerce, food, and identity in seventeenth-century England and France : across the channel / Garritt Van Dyk.

Format:

Book

Author/Creator:

Van Dyk, Garritt, author.

Contributor:

JSTOR (Online Service)

James Samuel Blank Fund.

Series:

Food culture, food history before 1900

Language:

English

Subjects (All):

Food--England--History--17th century.

Food.

Food--France--History--17th century.

Cooking, European--17th century.

Cooking, European.

Physical Description:

1 online resource.

Place of Publication:

Amsterdam : Amsterdam University Press, [2022]

Contents:

Frontmatter

Table of Contents

Acknowledgements

Introduction: The Economics of Taste

1. M̌thode Anglaise: Transnational Exchange and the Origins of Champagne

2. Primary Sauces: The Rise of Cookbooks, Cuisines, and Corporations

3. London Coffeehouse or Parisian Caf̌?

4. Sugar and Empire: Tea's 'Inseparable Companion'

Conclusion

Bibliography

Index

Notes:

Includes bibliographical references and index.

Electronic reproduction. New York Available via World Wide Web.

Description based on online resource; title from digital title page (viewed on August 01, 2022).

Local Notes:

Acquired for the Penn Libraries with assistance from the James Samuel Blank Fund.

Other Format:

Print version: van Dyk, Garritt Commerce, Food, and Identity in Seventeenth-Century England and France

ISBN:

9789048555161

9048555167

Publisher Number:

99991411750

Access Restriction:

Restricted for use by site license.