About This Volume
Romanticism may be associated with gusto, but it has hardly been recognized—at least within literary circles—as the period that saw the invention of the restaurant and a unique, comic-philosophical genre of writing about food. But in fact Romanticism was coterminous with, and in many ways emblematic of, the culture of sophistication and social positioning we associate with modern gastronomy.
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The essays and other files were marked up in HTML by Lisa Marie Rhody and Joseph Byrne at the University of Maryland. The table of contents was designed by Lisa Marie Rhody.
About the Romantic Circles Praxis Series
The Romantic Circles Praxis Series is devoted to using computer technologies for the contemporary critical investigation of the languages, cultures, histories, and theories of Romanticism. Tracking the circulation of Romanticism within these interrelated domains of knowledge, RCPS recognizes as its conceptual terrain a world where Romanticism has, on the one hand, dissolved as a period and an idea into a plurality of discourses and, on the other, retained a vigorous, recognizable hold on the intellectual and theoretical discussions of today. RCPS is committed to mapping out this terrain with the best and mo st exciting critical writing of contemporary Romanticist scholarship.
About the Contributors
Denise Gigante, Assistant Professor of English at Stanford University, is the author of Taste: A Literary History (Yale UP, 2005) and Gusto: Essential Writings in Nineteenth-Century Gastronomy (Routledge, 2005).
Michael D. Garval is Associate Professor of French at North Carolina State University, and Associate Editor of the journal Contemporary French Civilization. The author of ‘A Dream of Stone': Fame, Vision, and Monumentality in Nineteenth-Century French Literary Culture (U Delaware P, 2004), he has published widely on gastronomy, and translated excerpts from Grimod de la Reynière's Almanach des gourmands for Denise Gigante's Gusto: essential writings in nineteenth-century gastronomy (Routledge, 2005). He is currently working on two book projects: A Feast for the imagination: gastronomy and visual culture in post-revolutionary France, and Cléo de Mérode, star of the Belle Époque.
Carolyn Korsmeyer is Professor of Philosophy at the University at Buffalo, State University of New York. Her research specialty is aesthetics. She is the author of Making Sense of Taste: Food and Philosophy (1999) and editor of The Taste Culture Reader: Experiencing Food and Drink (2005).
Joshua Wilner teaches English and Comparative Literature at City College and The Graduate Center (CUNY). Currently, he is working on a book titled Wordsworth and Mandelbrot on the Coast of Britain: Romantic Poetry and the Fractal Geometry of Nature.
- Grimod de la Reynihre
- Alexis Soyer
- celebrity chef
- literary fame
- visual culture
- Antonin Carême
- Auguste Escoffier
- William Makepeace Thackeray
- Napoleon I
- Napoleon III
- Victor Hugo
- Crimean War
- Xavier Marcelin Boulestin
- television chefs