Savoir-faire : a history of food in France
著者
書誌事項
Savoir-faire : a history of food in France
（Foods and nations）
Reaktion Books, 2020
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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.
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