Culture and cuisine : a journey through the history of food / by Jean-François Revel ; translated from the French by Helen R. Lane.

Format:

Book

Author/Creator:

Revel, Jean-François, author.

Contributor:

Lane, Helen R., translator.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Standardized Title:

Festin en paroles. English

Language:

English

French

Subjects (All):

Gastronomy.

Food--History.

Food.

History.

Genre:

Recipes.

History.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

x, 289 pages : illustrations ; 24 cm

Edition:

First edition in the United States.

Place of Publication:

Garden City, N.Y. : Doubleday & Company, Inc., 1982.

Contents:

On gastronomical sensibility or the marriage of the Cordon Bleu and the thinking chef

The two sources of cuisine

From Aristophanes' hare to Petronius' boar

Bread and wine

At last Taillevent came on the scene

The ghost of the Médicis

From cuisine to gastronomy

The old and the new

The birth of the Internationale

The century of Carême

In the form of an apéritif.

Notes:

Translation of: Un festin en paroles.

"Designed by Laurence Alexander."

Originally published by Société Nouvelle des Éditions Jean-Jacques Pauvert under title 'Un festin en paroles' in 1979.

Includes bibliographical references and index.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

Other Format:

Online version: Revel, Jean François. Festin en paroles. English. Culture and cuisine.

ISBN:

0385151071

9780385151078

OCLC:

7836146