The table comes first : family, France, and the meaning of food /
"From the author of Paris to the Moon--one man's quest for the meaning of food in a time obsessed with what to eat. Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, even our moralizing--"You still eat meat?" How could the land of C...
Saved in:
| Author / Creator: | |
|---|---|
| Format: | Book |
| Language: | English |
| Edition: | First edition. |
| Imprint: | New York : Knopf, 2011. |
| Subjects: |
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| 008 | 110517s2011 nyua 000 0 eng | ||
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| 050 | 0 | 0 | |a GT2850 |b .G67 2011 |
| 100 | 1 | |a Gopnik, Adam. |0 https://id.loc.gov/authorities/names/n79146475 | |
| 245 | 1 | 4 | |a The table comes first : |b family, France, and the meaning of food / |c Adam Gopnik. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York : |b Knopf, |c 2011. | |
| 300 | |a x, 293 pages : |b illustrations ; |c 25 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references. | ||
| 520 | |a "From the author of Paris to the Moon--one man's quest for the meaning of food in a time obsessed with what to eat. Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, even our moralizing--"You still eat meat?" How could the land of Chef Boyardee have come so far overnight? And where can we possibly go from here? Locating our table ancestry in France, Adam Gopnik traces our rapid evolution from commendable awareness to manic compulsion and how, on the way, we lost sight of a timeless truth: what goes on around the table--families, friends, lovers coming together, or breaking apart; conversation across the simplest or grandest board--is always more important than what we put on the table. Gently satirizing the entire human comedy of the comestible, The Table Comes First seeks to liberate us from the twin clutches of puritanical guilt and cable TV glitz. It is the delightful beginning of a new conversation about the way we eat now"-- |c Provided by publisher. | ||
| 650 | 0 | |a Food |x Social aspects. |0 https://id.loc.gov/authorities/subjects/sh2008120936 | |
| 650 | 7 | |a Food |x Social aspects. |2 fast |0 https://id.worldcat.org/fast/930613 | |
| 650 | 0 | |a Dinners and dining. |0 https://id.loc.gov/authorities/subjects/sh85038076 | |
| 650 | 7 | |a Dinners and dining. |2 fast |0 https://id.worldcat.org/fast/893952 | |
| 650 | 0 | |a Food habits |z France. |0 https://id.loc.gov/authorities/subjects/sh2009125329 | |
| 650 | 7 | |a Food habits. |2 fast |0 https://id.worldcat.org/fast/930807 | |
| 651 | 7 | |a France. |2 fast |0 https://id.worldcat.org/fast/1204289 | |
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| 952 | f | f | |p Standard |a Wellesley College |b Remote Storage |c Remote Storage |d Remote Storage - temporary Clapp renovation |t 0 |e GT2850 .G67 2011 |h Library of Congress classification |i Book |m 35002034839600 |