Savoir-faire : a history of food in France

著者

• Tebben, Maryann Bates

書誌事項

Savoir-faire : a history of food in France

Maryann Tebben

（Foods and nations）

Reaktion Books, 2020

注記

Includes bibliographical references (p. 305-332) and index

内容説明・目次

内容説明

Savoir-Faire: A History of Food in France is a comprehensive account of France's rich culinary history. Not just the story of haute cuisine, the book is seasoned with myths and stories from a wide variety of times and places; from snail hunting in Burgundy to beermakers in Paris, who gave us leavened bread, and from cheese appreciation in Roman Gaul to bread debates in the Middle Ages. French cuisine has always featured bread, wine and cheese, but Savoir-Faire shows that it also includes chestnuts, couscous and oysters. The book examines French food in literature and film, the influence of France's overseas territories on the shape of French cuisine today, and includes historical recipes that the reader can make at home.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BC05503357
• ISBN:
  • 9781789143324
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London
• ページ数/冊数: 340 p.
• 大きさ: 25 cm
• 分類:
  • DC23 : 641.300944
• 件名:
  • LCSH : Food -- France -- History
  • LCSH : Food habits -- France -- History
  • LCSH : Cooking, French -- History
  • LCSH : Gastronomy -- France -- History
• 親書誌ID:
  • BB16056399