Savoir-Faire - A History of Food in France

Savoir-Faire is a comprehensive account of France's rich culinary history, which is 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; explores French food in literature and film; reveals the influence of France's overseas territories on the shape of French cuisine today; and includes historical recipes for readers to try at home.

A propos de l'auteur

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).

Résumé

A comprehensive account of France’s rich culinary history.

Détails du produit

• Auteurs: Maryann Tebben, Tebben Maryann
• Edition: Reaktion Books
• Langues: Anglais
• Format d'édition: Livre Relié
• Sortie: 31.10.2020
• EAN: 9781789143324
• ISBN: 978-1-78914-332-4
• Pages: 344
• Thème: Foods and Nations
• Catégories: Livres de conseils > Cuisine & boissons > Spécialités par pays; France, National & regional cuisine, National and regional cuisine, COOKING / Regional & Cultural / French