A01=Maryann Tebben
Age Group_Uncategorized
Age Group_Uncategorized
Author_Maryann Tebben
automatic-update
biography
bread
burgundy
Category1=Non-Fiction
Category=WBN
cheese
chef
COP=United Kingdom
cuisine
culinary
cultural
culture
debate
Delivery_Delivery within 10-20 working days
eat
eating
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
europe
european
feminist
film
foodie
foodways
Format=BB
Format_Hardback
french
gaul
global
gourmet
haute
historical
hunt
hunting
ingredients
international
Language_English
literature
lyon
middle ages
myth
nutrients
nutrition
PA=Available
popular
Price_€20 to €50
PS=Active
recipes
softlaunch
story
western
women
Product details
- ISBN 9781789143324
- Format: Hardback
- Dimensions: 156 x 234mm
- Publication Date: 12 Oct 2020
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
This is a comprehensive account of France’s rich culinary history, not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places; from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous and oysters, French food in literature and film, the influence of France’s overseas territories on the shape of French cuisine today, and includes historical recipes for readers to try at home.
Maryann Tebben is Professor of French and head of the Center for Food Studies at Bard College at Simon’s Rock, Massachusetts. She is the author of Sauces: A Global History (Reaktion, 2014).
