A History of the Food of Paris

From Roast Mammoth to Steak Frites

Jim Chevallier (Autor)

Buch | Hardcover

266 Seiten

2018
Rowman & Littlefield (Verlag)
978-1-4422-7282-8 (ISBN)

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The history of Parisian food is covered in this captivating tour of the physical city and its culinary heritage from the time of its first inhabitants through today. The author takes a look at its markets, its eateries, its immigrant groups and their food, its drinks, its cookbooks, and the dishes and recipes that exemplify the city’s offerings.

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.

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.

1.Material resources
2.From the Neanderthals to the Franks
3.From the Capetians to modern times: an overview
4.Selling food: markets, fairs, shops and supermarkets
5.Selling meals: before the restaurant
6.Selling meals: the restaurant
7.Selling meals: moving towards modernity
8.Foreign and immigrant food
9.Drink
10.In search of the Paris cookbook
11.Signature dishes
Epilogue: the endless feast

Erscheinungsdatum	23.06.2018
Reihe/Serie	Big City Food Biographies
Verlagsort	Lanham, MD
Sprache	englisch
Maße	157 x 237 mm
Gewicht	490 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Reiseführer ► Europa ► Frankreich
	Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte
ISBN-10	1-4422-7282-1 / 1442272821
ISBN-13	978-1-4422-7282-8 / 9781442272828
Zustand	Neuware