The first section, on the grammar, presents reading selections from Marie de France's lai "Fresne" and selections in two major literary dialects of Old French--Anglo-Norman and Picard. These are followed by chapters on Old French morphology and syntax; phonology sections are included at the end of each chapter. Contains a glossary, an index, and a select bibliography.
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
An Introduction to Old Occitan is the only textbook in print for learning the language used by the troubadours in southern France during the Middle Ages. Each of the thirty-two chapters discusses a subject in the study of the language (e.g., stressed vowels, subjunctive mood) and includes an exercise based on a reading of an Occitan text that has been edited afresh for this volume. An essential glossary analyzes every occurrence of every word in the readings and gives cognates in other Romance languages as well as the source of each word in Latin or other languages. The book also contains a list of prefixes, infixes, and suffixes and a dictionary of proper names. An accompanying compact disc includes discussion of the pronunciation of the language, with illustrations from the texts in the book, and musical performances by Elizabeth Aubrey, of the University of Iowa.
Beginning with a discussion of familiar images of the French Revolution, this work looks at how the ancien régime became ancien as well as examining cases in which achievement failed to match ambition.
The heritage of literature in the French language is rich, varied, and extensive in time and space; appealing both to its immediate public, readers of French, and also to a global audience reached through translations and film adaptations. The first great works of this repertory were written in the twelfth century in northern France, and now, at the beginning of the twenty-first century, include authors writing in many parts of the world, ranging from the Caribbean to Western Africa. French Literature: A Very Short Introduction introduces this lively literary world by focusing on texts - epics, novels, plays, poems, and screenplays - that concern protagonists whose adventures and conflicts reveal shifts in literary and social practices. From the hero of the medieval Song of Roland to the Caribbean heroines of I, Tituba, Black Witch of Salem or the European expatriate in Japan in Fear and Trembling, these problematic protagonists allow us to understand what interests writers and readers across the wide world of French. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
Works by Villon, Ronsard, Voltaire, Mallarmé, Verlaine, Rimbaud, Apollinaire, many more. Full French texts with literal English translations on facing pages. Biographical, critical information on each poet. Introduction. 31 black-and-white illustrations.
This book focuses on the best-known and most frequently taught chanson de geste ("songs of heroic deeds") from medieval France, including the Song of Roland and the Voyage of Charlemagne.
A "delicious" (Dorie Greenspan), "genial" (Kirkus Reviews), "very cool book about the intersections of food and history" (Michael Pollan)—as featured in the New York Times "The complex political, historical, religious and social factors that shaped some of [France's] . . . most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel." —The New York Times Book Review Acclaimed upon its hardcover publication as a "culinary treat for Francophiles" (Publishers Weekly), A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France's most famous cities as well as its underexplored regions, the book is enriched by the "authors' friendly accessibility that makes these stories so memorable" (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France's rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an "impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It's a roller coaster ride, and when you're done you'll wish you could come back for more" (The Christian Science Monitor).
