Introduction Hor d'Oeuvres, Lawrence R.Schehr and Allen S. Weiss Chapter 1: A Cultural Field in the Making: Gastronomy in Nineteenth-Century France, PriscillaFerguson Chapter 2: Grimod de la Reynière's Almanach des gourmands: Exploring the Gastronomic New World of Post-Revolutionary France, Michael Garval Chapter 3: Culina Mutata: Carême and l ancienne cuisine, Philip Hyman Chapter 4: Tastes of the Host, Marc Smeets Chapter 5: Agape and Anorexia: Decadent Fast and Democratic Feast, Naomi Schor Chapter 6: Colette's Écriture gourmande , BrigitteMahuzier Chapter 7: Monsieur Marcel's Gay Oysters, Franc Schuerewegen Chapter 8: Savory Writing: Marcel Rouff's Vie et Passion de Dodin-Bouffant , Lawrence R. Schehr Chapter 9: Diet and Ideology in Corps et Âmes , Gerald Prince Chapter10: Existential Cocktails, George Bauer PartIV Chapter 11: The Betrayal of Moules-frites :This Is (Not) Belgium, Stéphane Spoiden Chapter 12: Eating Your Way Out: The Culinary as Resistance in Ferdinand Oyono's Le Vieux Nègre et las médaille , Francis Higginson Chapter 13:The Politics of Food in Post-WWII French Detective Fiction, Pierre Verdaguer Chapter 14: Film, Food, and La Francité :From le pain quotidien to McDo, Dana Strand Chapter 15: Screening Food: French Cuisine and the Television Palate, Toby Miller Chapter 16:Tractatus Logico-Gastronomicus, Allen S. Weiss Bibliography Contributors Index.