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001    on1336403279 
003    OCoLC 
005    20230407062059.0 
006    m     o  d         
007    cr cnu---unuuu 
008    220716s2022    ne      ob    001 0 eng d 
020    9789048555161|qelectronic book 
020    9048555167|qelectronic book 
035    (OCoLC)1336403279 
037    22573/ctv2rhjqvq|bJSTOR 
040    EBLCP|beng|epn|erda|cEBLCP|dP@U|dN$T|dEBLCP|dN$T|dJSTOR
       |dDEGRU|dYDX|dOCLCF|dWAU|dUKAHL|dCAMBR|dOCLCQ|dNLAUP 
043    e-uk-en|ae-fr--- 
049    RIDW 
050  4 TX360.F67|bV36 2022 
072  7 HIS|x013000|2bisacsh 
072  7 HIS|x015040|2bisacsh 
072  7 HIS|x037040|2bisacsh 
082 04 641/.09032|223/eng/20220727 
090    TX360.F67|bV36 2022 
100 1  Van Dyk, Garritt C.,|d-2005,|0https://id.loc.gov/
       authorities/names/n2009067953|eauthor. 
245 10 Commerce, food, and identity in seventeenth-century 
       England and France :|bacross the channel /|cGarritt Van 
       Dyk. 
264  1 Amsterdam :|bAmsterdam University Press,|c[2022] 
300    1 online resource (214 pages). 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 0  Food culture, food history before 1900 
504    Includes bibliographical references and index. 
505 00 |tFrontmatter --|tTable of Contents --|tAcknowledgements -
       -|tIntroduction: The Economics of Taste --|t1. Méthode 
       Anglaise: Transnational Exchange and the Origins of 
       Champagne --|t2. Primary Sauces: The Rise of Cookbooks, 
       Cuisines, and Corporations --|t3. London Coffeehouse or 
       Parisian Café? --|t4. Sugar and Empire: Tea's 'Inseparable
       Companion' --|tConclusion --|tBibliography --|tIndex 
520    "Tell me what you eat, and I'll tell you who you are" was 
       the challenge issued by French gastronomist Jean Brillat-
       Savarin. Champagne is declared a unique emblem of French 
       sophistication and luxury, linked to the myth of its 
       invention by Dom Pérignon. Across the Channel, a cup of 
       sweet tea is recognized as a quintessentially English icon,
       simultaneously conjuring images of empire, civility, and 
       relentless rain that demands the sustenance and comfort 
       that only tea can provide. How did these tastes develop in
       the seventeenth century? Commerce, Food, and Identity in 
       Seventeenth-Century England and France: Across the Channel
       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. 
588    Description based on online resource; title from digital 
       title page (viewed on August 01, 2022). 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
648  7 17th century|2fast 
648  7 1600-1699|2fast 
650  0 Food|0https://id.loc.gov/authorities/subjects/sh85050184
       |zEngland|0https://id.loc.gov/authorities/names/n82068148-
       781|xHistory|y17th century.|0https://id.loc.gov/
       authorities/subjects/sh2002006123 
650  0 Food|0https://id.loc.gov/authorities/subjects/sh85050184
       |zFrance|0https://id.loc.gov/authorities/names/n79006404-
       781|xHistory|y17th century.|0https://id.loc.gov/
       authorities/subjects/sh2002006123 
650  0 Cooking, European|0https://id.loc.gov/authorities/subjects
       /sh85031817|y17th century.|0https://id.loc.gov/authorities
       /subjects/sh2002012473 
650  7 Food.|2fast|0https://id.worldcat.org/fast/930458 
650  7 History.|2fast|0https://id.worldcat.org/fast/958235 
650  7 Cooking, European.|2fast|0https://id.worldcat.org/fast/
       1753310 
650  7 Early modern history: c 1450/1500 to c 1700.|2bicssc 
650  7 Food and Society.|2bicssc 
650  7 HISTORY / Europe / France.|2bisacsh 
650  7 Cultural studies: food and society.|2thema 
650  7 European history.|2thema 
650  7 Social and cultural history.|2thema 
651  7 England.|2fast|0https://id.worldcat.org/fast/1219920 
651  7 France.|2fast|0https://id.worldcat.org/fast/1204289 
655  7 History.|2fast|0https://id.worldcat.org/fast/1411628 
776 08 |iPrint version:|avan Dyk, Garritt|tCommerce, Food, and 
       Identity in Seventeenth-Century England and France
       |dAmsterdam : Amsterdam University Press,c2022 
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=3331602|zOnline ebook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20230412|cEBSCO|tEBSCOebooksacademic NEW 4-7 2639 |lridw
994    92|bRID