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Mary Gilbert Hyman
Unaffiliated Independent Scholar
The Oxford Companion to French Food

Only in the last twenty years have historians addressed the relationship between culinary traditions and cultural identity. The Oxford Companion to French Food will be a seminal work in dictionary form with some 600 entries treating the history and evolution of the foods, dishes and culinary influences that have shaped French culture. It is addressed to historians and anyone in the general public seeking to understand the role of food as a defining cultural phenomenon and the impact of French cuisine throughout the world. Oxford University Press will distribute a first print run in English of 15,000 copies world-wide, its American branch will publish additional copies for the U.S. market, and it will be translated into several languages.

Project fields:
European History

Fellowships for College Teachers and Independent Scholars

Research Programs

$24,000 (approved)
$24,000 (awarded)

Grant period:
1/1/2005 – 8/31/2005