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A History of the Food of Paris
From Roast Mammoth to Steak Frites
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Artikel-Nr:
9781442272828
Veröffentl:
2018
Einband:
HC gerader Rücken kaschiert
Erscheinungsdatum:
15.06.2018
Seiten:
268
Autor:
Jim Chevallier
Gewicht:
592 g
Format:
235x157x20 mm
Serie:
Big City Food Biographies
Sprache:
Englisch
Beschreibung:
Jim Chevallier is a contributor to Modernist Bread (2017), Savoring Gotham (2015), The Oxford Encyclopedia of Food and Drink in America, 2nd ed. (2012), the Dictionnaire Universel du Pain (2010) and Consuming Culture in the Long Nineteenth Century (2007). His work on the history of the baguette and the croissant has been cited in Libération, the Smithsonian Magazine, and a number of other publications. He is a former musician, radio announcer, coin dealer, and IT specialist.
Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city's food from the Neanderthals to today's bistros and food trucks. The colorful history of the city's markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.
1.Material resources2.From the Neanderthals to the Franks3.From the Capetians to modern times: an overview4.Selling food: markets, fairs, shops and supermarkets5.Selling meals: before the restaurant6.Selling meals: the restaurant7.Selling meals: moving towards modernity8.Foreign and immigrant food9.Drink10.In search of the Paris cookbook11.Signature dishesEpilogue: the endless feast