Autorentext

Garritt Van Dyk is Lecturer at the University of Newcastle. He has published essays in A Cultural History of Plants in the Seventeenth and Eighteenth Centuries, EMaj, Eighteenth-Century Life, and Petits Propos Culinaires. He is a recipient of the Sophie Coe Prize for writing in food history.

Klappentext

This text offers a compelling historical narrative of the relationship between food, national identity, and political economy in the early modern period. These mutually influential relationships are revealed through comparative and transnational analyses of effervescent wine, spices and cookbooks, the development of coffeehouses and cafés, and the 'national sweet tooth' in England and France.

Inhalt

Introduction: The Economics of Taste, Chapter 1: Méthode Anglaise: Transnational Exchange and the Origins of Champagne, Chapter 2: Primary Sauces: The Rise of Cookbooks, Cuisines, and Corporations, Chapter 3: London Coffeehouse or Parisian Café? Chapter 4: Sugar and Empire: Tea's 'Inseparable Companion', Conclusion, Bibliography.