French Gastronomy in the US
French Gastronomy in the US
Transatlantic Foodways and New Convivialities
Inhalt
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.