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ADDITIONAL READING/ ACKNOWLEDGMENTS/ART MAIN original lfff site
The Editors of the Encyclopædia Britannica film and food
Prosper Montagné, Larousse Gastronomique, new ed. (1988; originally published in French, rev. and corrected ed., 1967), is the most authoritative contemporary encyclopaedia of food, wine, and cookery, from prehistoric stages to the modern day. It may be supplemented by Waverley Root, Food: An Authoritative and Visual History and Dictionary of the Foods of the World (1980); Jean-François Revel, Culture and Cuisine: A Journey Through the History of Food (1982; originally published in French, 1979); Margaret Visser, The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners (1991); and Maguelonne Toussaint-Samat, A History of Food (1992; orginally published in French, 1987), a history of foodstuffs, cuisine, and the social history of eating.Early works, many of them now classics, include Jean Anthelme Brillat-Savarin, The Physiology of Taste; or, Meditations on Transcendental Gastronomy, trans. by M.F.K. Fisher (1949, reissued as M.F.K. Fisher's Translation of the Physiology of Taste, 1986; originally published in French, 2 vol., 1826), a classic that set the stage for thinking about dining as an experience and a form of art and offered philosophy and aphorisms that became the foundation of modern gastronomy, in a translation by a distinguished American essayist on gastronomy; André L. Simon, A Concise Encyclopaedia of Gastronomy, 9 vol. (1939–46, reissued in 1 vol., 1981), a complete history; Urbain Dubois and Émile Bernard, La Cuisine classique, 2 vol. (1856), the finest expression of the Golden Age of the French grande cuisine; Alexis Soyer, The Pantropheon (1853, reprinted 1977), a world history of food preparation with many arbitrary but important observations on gastronomy; Abraham Hayward, The Art of Dining, ed. by Charles Sayle (1899), on 18th- and 19th-century gastronomy, chefs, and related subjects; George H. Ellwanger, The Pleasures of the Table (1902, reissued 1969), a popular book with considerable original material on eating and drinking habits; and P. Morton Shand, A Book of Food (1927), a highly personal approach to gastronomy, manners, and foods throughout the world. Chinese cuisine is treated in Pearl Kong Chen, Tien Chi Chen, and Rose Y.L. Tseng, Everything You Want to Know About Chinese Cooking (1983); and K.C. Chang (ed.), Food in Chinese Culture: Anthropological and Historical Perspectives (1977). 

George Lang

literature and food
music and food
photography and food
Encyclopaedia Britannica 2003
Larousse Gastronomique

Food on the Floor: Edible Imagery in Roman Dining Room Floor Mosaics