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Swindled: The Dark History of Food Fraud, From Poisoned Candy to Counterfeit Coffee

Swindled: The Dark History of Food Fraud, From Poisoned Candy to Counterfeit Coffee context of how she was to conduct herself in her marriage and in society. The book's sections of marketing instructions, menus, and recipes are, like the rest of the book, very helpfully footnoted, and there is a glossary of culinary terms as well. These sections comprise a detailed exposé of how the medieval upper bourgeoisie indulged themselves in the pleasures of eating, drinking, and entertaining. Where the previous translation by Eileen Power (The Goodman of Paris, 1928) rendered the medieval French into a slightly tortured English, Greco and Rose have made their translation far easier to read, helping to attract an audience that should include interested amateurs who are not medieval specialists. --Kyri Watson Claflin, Boston University note 1. Le Ménagier de Paris, Traité de Morale et d'Economie Domestique, 2 vols. (Paris: La Société des Bibliophiles François, 1846). Now also in facsimile edition as Le Ménagier de Paris, 2 vols. (Lille: Régis Lehoucq Editeur, 1992). characters. Schell cleverly incorporates into the fable the tradition of Italian feste (festivals), patron saint's­day celebrations and processions, and even the palio (horse race), but with a twist. Here, the palio becomes a donkey race in which the rider has one arm tied behind http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Gastronomica University of California Press

Swindled: The Dark History of Food Fraud, From Poisoned Candy to Counterfeit Coffee

Schinto, Jeanne
Gastronomica , Volume 10 (3) – Aug 1, 2010
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Publisher
University of California Press
Copyright
Copyright © by the University of California Press
ISSN
1529-3262
eISSN
1533-8622
DOI
10.1525/gfc.2010.10.3.112b
Publisher site
See Article on Publisher Site

Abstract

context of how she was to conduct herself in her marriage and in society. The book's sections of marketing instructions, menus, and recipes are, like the rest of the book, very helpfully footnoted, and there is a glossary of culinary terms as well. These sections comprise a detailed exposé of how the medieval upper bourgeoisie indulged themselves in the pleasures of eating, drinking, and entertaining. Where the previous translation by Eileen Power (The Goodman of Paris, 1928) rendered the medieval French into a slightly tortured English, Greco and Rose have made their translation far easier to read, helping to attract an audience that should include interested amateurs who are not medieval specialists. --Kyri Watson Claflin, Boston University note 1. Le Ménagier de Paris, Traité de Morale et d'Economie Domestique, 2 vols. (Paris: La Société des Bibliophiles François, 1846). Now also in facsimile edition as Le Ménagier de Paris, 2 vols. (Lille: Régis Lehoucq Editeur, 1992). characters. Schell cleverly incorporates into the fable the tradition of Italian feste (festivals), patron saint's­day celebrations and processions, and even the palio (horse race), but with a twist. Here, the palio becomes a donkey race in which the rider has one arm tied behind

Journal

Gastronomica – University of California Press

Published: Aug 1, 2010

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