A bite-sized history of France : gastronomic tales of revolution, war, and enlightenment /

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Bibliographic Details
Author / Creator:Henaut, Stéphane, author.
Imprint:New York, NY : New Press, 2018.
Description:1 online resource
Language:English
Subject:
Format: E-Resource Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/11955621
Hidden Bibliographic Details
Other authors / contributors:Mitchell, Jeni, author.
ISBN:9781620972526
1620972522
9781620972519
Digital file characteristics:text file
Notes:Includes bibliographical references and index.
Print version record.
Summary:"A French cheesemonger and an American academic and ex-pat join forces to serve up a sumptuous history of France and its food, in the delicious tradition of Anthony Bourdain, Peter Mayle, and Pamela Druckerman"--
Other form:Print version: Henaut, Stéphane. Bite-sized history of France. New York, NY : New Press, 2018 9781620972519
Publisher's no.:MWT12151372
Description
Summary:

A "delicious" (Dorie Greenspan), "genial" (Kirkus Reviews), "very cool book about the intersections of food and history" (Michael Pollan)--as featured in the New York Times

"The complex political, historical, religious and social factors that shaped some of [France's] . . . most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel."

--The New York Times Book Review

Acclaimed upon its hardcover publication as a "culinary treat for Francophiles" (Publishers Weekly), A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France's most famous cities as well as its underexplored regions, the book is enriched by the "authors' friendly accessibility that makes these stories so memorable" (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities.

The origins of the most legendary French foods and wines--from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne--also reveal the social and political trends that propelled France's rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an "impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It's a roller coaster ride, and when you're done you'll wish you could come back for more" (The Christian Science Monitor).

Physical Description:1 online resource
Bibliography:Includes bibliographical references and index.
ISBN:9781620972526
1620972522
9781620972519