French Gastronomy in the US

Transatlantic Foodways and New Convivialities
1. Auflage 2025
ISBN: 978-1-032-94424-1
Verlag: Taylor & Francis Ltd (Sales)

Buch, Englisch, 188 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 445 g

Reihe: Routledge Food Studies

This book focuses on the (re)invention of French food in the US, probing the intricate transatlantic dynamics underlying notions of cooking and eating French.

By looking at French gastronomy as both a symbolic formation and an exclusionary practice closely tied to power, class, and race, this book re-centers histories that have been marginalized in traditional narratives of French gastronomy. Rather than focusing on food itself, this book explores transatlantic foodways and the complex and changing nexus of historical, socioeconomic, cultural, political, and ideological routes and trajectories, both real and imaginary, that have connected France and the US around a range of gastronomical practices and representations. Foregrounding the gastronationalism that subtends the idea of “eating French” in the US, this book also looks at how a diverse group of contemporary chefs is working to deconstruct stereotypical and constrictive representations of French food and to create new cuisines that are, in turn, more inviting, inclusive, hospitable, and convivial as well as more globally sustainable. Exploring the transatlantic relation between France and the US through the lens of food offers a significant point of entry into the ways in which imagined gastronomies reflect imagined communities past, present, and future in an ever-globalizing world.

This book will be of great interest to students and scholars from a wide range of interdisciplinary fields of study including food studies, global French and Francophone studies, cultural studies, media studies, Black/African American studies, history, and ethnography.

Zielgruppe

Academic, Postgraduate, and Undergraduate Advanced

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft
• Sozialwissenschaften Soziologie | Soziale Arbeit Soziologie Allgemein
• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturpolitik, Kulturmanagement
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Politikwissenschaft Regierungspolitik Kultur-, Wissenschafts- & Technologiepolitik

Inhaltsverzeichnis

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

Über Autor(innen)

Thérèse Migraine-George is 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).