Lawrence D. Kritzman M. B. DeBevoise Brian T. Reilly
With more than two hundred entries by leading intellectuals in the French- and English-speaking world, this new volume presents the authoritative guide to twentieth-century French thought. Unrivaled in its scope and depth, The Columbia History of Twentieth-Century French Thought covers and critiques the intellectual figures, movements, and publications that helped shape and define fields as diverse as history and historiography, psychoanalysis, film, literary theory, cognitive and life sciences, literary criticism, philosophy, and economics. The contributors also discuss developments...
With more than two hundred entries by leading intellectuals in the French- and English-speaking world, this new volume presents the authoritative guid...
Lawrence D. Kritzman M. B. DeBevoise Brian J. Reilly
With more than two hundred entries by leading intellectuals in the French- and English-speaking world, this new volume presents the authoritative guide to twentieth-century French thought. Unrivaled in its scope and depth, The Columbia History of Twentieth-Century French Thought covers and critiques the intellectual figures, movements, and publications that helped shape and define fields as diverse as history and historiography, psychoanalysis, film, literary theory, cognitive and life sciences, literary criticism, philosophy, and economics. The contributors also discuss developments...
With more than two hundred entries by leading intellectuals in the French- and English-speaking world, this new volume presents the authoritative guid...
Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks,...
Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a long...
In the first English-language edition of a general, synthetic history of French Jewry from antiquity to the present, Esther Benbassa tells the intriguing tale of the social, economic, and cultural vicissitudes of a people in diaspora. With verve and insight, she reveals the diversity of Jewish life throughout France's regions, while showing how Jewish identity has constantly redefined itself in a country known for both the Rights of Man and the Dreyfus affair. Beginning with late antiquity, she charts the migrations of Jews into France and traces their fortunes through the making of the...
In the first English-language edition of a general, synthetic history of French Jewry from antiquity to the present, Esther Benbassa tells the intr...
In A History of Philosophy in the Twentieth Century, Christian Delacampagne reviews the discipline's divergent and dramatic course and shows that its greatest figures, even the most unworldly among them, were deeply affected by events of their time. From Ludwig Wittgenstein, whose famous Tractatus was actually composed in the trenches during World War I, to Edmund Husserl and Martin Heidegger--one who found himself barred from public life with Hitler's coming to power, the other a member of the Nazi party who later refused to repudiate German war crimes. From Bertrand...
In A History of Philosophy in the Twentieth Century, Christian Delacampagne reviews the discipline's divergent and dramatic course and shows...
