A01=Jim Chevallier
Author_Jim Chevallier
cafe culture
Category=NHD
Category=WB
Category=WBN
Category=WT
Category=WTHH
City of lights
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_travel
food
Food History
foodie in French
France
French culture
French dining
French food
French food and drink
French food and wine
French food appetizers
French food courses
French food customs
French food description
French food desserts
French food for dummies
French food in France
French history
French wine
haute cuisine
history of France
history of Paris
I love French food
Paris
Paris arrondissements
Paris cafe
Paris cuisine
Paris Culture
Paris Food History
Paris France
Paris gourmet
Paris nightlife
Parisian
Travel History
wine
wine and Paris
Product details
- ISBN 9781442272828
- Weight: 490g
- Dimensions: 157 x 237mm
- Publication Date: 15 Jun 2018
- Publisher: Bloomsbury Publishing Plc
- Publication City/Country: US
- Product Form: Hardback
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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.
