Debra Kelly – författare

Legendary publisher and writer John Calder said of Barbara Wright that she was "the most brilliant, conscientious and original translator of 20th century French literature." Wright introduced to an English-speaking readership and audience some of the most innovative French literature of the last hundred years: a world without Alfred Jarry's "Ubu," Raymond Queneau's "Zazie," and Robert Pinget's "Monsieur Songe" scarcely bears thinking about. This wonderful collection of texts about and by Barbara Wright--including work by David Bellos, Breon Mitchell, and Nick Wadley, as well as a previously unpublished screenplay written and translated by Wright in collaboration with Robert Pinget--begins the work of properly commemorating a figure toward whom all of English letters owes an unpayable debt.

France experienced four major conflicts in the fifty years between 1914 and 1964: two world wars, and the wars in Indochina and Algeria. In each the role of myth was intricately bound up with memory, hope, belief, and ideas of nation. This is the first book to explore how individual myths were created, sustained, and used for purposes of propaganda, examining in detail not just the press, radio, photographs, posters, films, and songs that gave credence to an imagined event or attributed mythical status to an individual, but also the cultural processes by which such artifacts were disseminated and took effect.Reliance on myth, so the authors argue, is shown to be one of the most significant and durable features of 20th century warfare propaganda, used by both sides in all the conflicts covered in this book. However, its effective and useful role in time of war notwithstanding, it does distort a population's perception of reality and therefore often results in defeat: the myth-making that began as a means of sustaining belief in France's supremacy, and later her will and ability to resist, ultimately proved counterproductive in the process of decolonization.

France experienced four major conflicts in the fifty years between 1914 and 1964: two world wars, and the wars in Indochina and Algeria. In each the role of myth was intricately bound up with memory, hope, belief, and ideas of nation. This is the first book to explore how individual myths were created, sustained, and used for purposes of propaganda, examining in detail not just the press, radio, photographs, posters, films, and songs that gave credence to an imagined event or attributed mythical status to an individual, but also the cultural processes by which such artifacts were disseminated and took effect.Reliance on myth, so the authors argue, is shown to be one of the most significant and durable features of 20th century warfare propaganda, used by both sides in all the conflicts covered in this book. However, its effective and useful role in time of war notwithstanding, it does distort a population's perception of reality and therefore often results in defeat: the myth-making that began as a means of sustaining belief in France's supremacy, and later her will and ability to resist, ultimately proved counterproductive in the process of decolonization.

This book tells the story of what happens when an essentially Parisian institution travels and establishes itself in its neighbour’s capital city, bringing with it French food culture and culinary practices. The arrival and evolution of the French restaurant in the British capital is a tale of culinary and cultural exchange and of continuity and change in the development of London’s dining-out culture. Although the main character of this story is the French restaurant, this cultural history also necessarily engages with the people who produce, purvey, purchase and consume that food culture, in many different ways and in many different settings, in London over a period of some one hundred and fifty years. British references to France and to the French are littered with associations with food, whether it is desired, rejected, admired, loathed, envied, disdained, from the status of haute cuisine and the restaurants and chefs associated with it to contemporary concerns about food poverty and food waste, to dietary habits and the politicisation of food, and at every level in between. However, thinking about the place of the French restaurant in London restaurant and food culture over a long time span, in many and varied places and spaces in the capital, creates a more nuanced picture than that which may at first seem obvious.

This book tells the story of what happens when an essentially Parisian institution travels and establishes itself in its neighbour’s capital city, bringing with it French food culture and culinary practices. The arrival and evolution of the French restaurant in the British capital is a tale of culinary and cultural exchange and of continuity and change in the development of London’s dining-out culture. Although the main character of this story is the French restaurant, this cultural history also necessarily engages with the people who produce, purvey, purchase and consume that food culture, in many different ways and in many different settings, in London over a period of some one hundred and fifty years. British references to France and to the French are littered with associations with food, whether it is desired, rejected, admired, loathed, envied, disdained, from the status of haute cuisine and the restaurants and chefs associated with it to contemporary concerns about food poverty and food waste, to dietary habits and the politicisation of food, and at every level in between. However, thinking about the place of the French restaurant in London restaurant and food culture over a long time span, in many and varied places and spaces in the capital, creates a more nuanced picture than that which may at first seem obvious.