A bite-sized history of France gastronomic tales of revolution, war, and enlightenment
"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"--
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| Main Authors: | , |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York, NY :
New Press,
2018.
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Table of Contents:
- Our ancestors, the Gauls
- The virgin of the kidney
- Barbarians at the plate
- Ode to gluttony
- Left behind : the goats of Poitou
- The sweetest king
- They came from the sea
- Feudal fare
- Of monks and men
- Fighting for plums
- The wine that got away
- The vegetarian heresy
- A papal red
- The white gold of Guérande
- Legacy of a black prince
- The vinegar of the four thieves
- The cheese of emperors and mad kings
- La dame de beauté and the mushroom mystery
- Fruits of the Renaissance
- The mother sauces
- Conquest and chocolate
- The culinary contributions of Madame Serpent
- A chicken in every pot
- The chestnut insurgency
- The bitter roots of sugar
- The liquor of the gods
- The crescent controversy
- War and peas
- The Devil's wine
- An enlightened approach to food
- Revolution in the cafés
- Pain d'égalité
- The potato propagandist
- The pyramid provocation
- The man who abolished the seasons
- The fifth crêpe
- The king of cheeses
- A revolutionary banquet
- The end of the oyster express
- Revelation in a bottle
- The curse of the green fairy
- Siege gastronomy
- The peanut patrimony
- Gastronomads on the sun road
- A friend in difficult hours
- A mutiny and a laughing cow
- "Bread, peace, and liberty" : the socialist baguette
- Couscous : the assimilation (or not) of empire
- The forgotten vegetables
- Canon Kir joins the resistance
- France and the United States : from liberation to exasperation
- Conclusion.
