French Gastronomy in the US

Auteur

Thérèse Migraine-George is a Professor in the Department of Romance and Arabic Languages and Literatures at the University of Cincinnati, USA. She holds a PhD in Comparative Literature from the University of Colorado at Boulder, USA, and is the author of African Women and Representation: From Performance to Politics (2008) and From Francophonie to World Literature in French: Ethics, Poetics, and Politics (2013).

Texte du rabat

This book focuses on the (re)invention of French food in the US, probing the transatlantic dynamics underlying notions of cooking and eating French. It is of interest to students and scholars of food studies, global French and Francophone studies, cultural studies, media studies, black/African American studies, history, and ethnography.

Contenu

Introduction 1. French gastronomy in France: history and myth 2. French gastronomy in the US: history and representation 3. French gastronomy and US identity politics 4. French food in US pop culture: Emily (eating) in Paris 5. Toward new convivialities: decentering French gastronomy Conclusion D-Day dinner and French food Olympics