A History of the Food of Paris : From Roast Mammoth to Steak Frites.

Format:

Book

Author/Creator:

Chevallier, Jim, author.

Contributor:

Bloomsbury (Firm), publisher.

Series:

Big city food biographies series.

Big city food biographies series

Language:

English

Subjects (All):

Cooking, French--History.

Cooking, French.

Food habits--France--Paris--History.

Food habits.

Food industry and trade--France--Paris--History.

Food industry and trade.

Food--France--Paris--History.

Food.

Grocers--France--Paris--History.

Grocers.

Restaurants--France--Paris--History.

Restaurants.

France--Paris.

Genre:

History.

Physical Description:

1 online resource (267 pages)

Edition:

1st ed.

Distribution:

New York : Bloomsbury Publishing(US), 2018.

Place of Publication:

Lanham : Rowman & Littlefield, 2018.

Summary:

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.

Contents:

Intro

Contents

Foreword

Introduction

Ch01. Material Resources

Ch02. From the Neanderthals to the Franks

Ch03. From the Capetians to Modern Times

Ch04. Selling Food: Markets, Fairs, Shops, and Supermarkets

Ch05. Selling Meals: Before the Restaurant

Ch06. Selling Meals: The RestaurantOn

Ch07. Selling Meals: Moving toward Modernity

Ch08. Foreign and Immigrant Food

Ch09. Drinks

Ch10. In Search of the Paris Cookbook

Ch11. Signature Dishes

Epilogue

Notes

Select Bibliography

Index.

Notes:

Includes bibliographical references and index.

Print version record and CIP data provided by publisher; resource not viewed.

ISBN:

979-88-8182-358-0

1-4422-7283-X

OCLC:

1008764961