Books by Lawrence R. Schehr

Based on 19th-century French novels, this book argues that the point defining realism is the point at which the processes of representation break down, a sort of black hole of textuality, a rent in the tissue.

This work offers a smorgasbord of topics on cuisine in modern France, from the invention of French cuisine in the early 1800s to the McDonaldization of that national emblem, the French fry. The editors uses discrete moments in French history to illuminate the intersection of food and nationality.