An edition of A taste of Paris
(2017)
A taste of Paris
a history of the Parisian love affair with food
First edition.
by David Downie
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Last edited by Scott365Bot
October 24, 2023 | History
Examines the history and geography of Paris to discover what it is about the history of the city that has made it a food lover's paradise.
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| Edition | Availability |
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1
A taste of Paris: a history of the Parisian love affair with food
2017, St. Martin's Press
in English
- First edition.
1250082935 9781250082930
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aaaa
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2
A Taste of Paris: A History of the Parisian Love Affair with Food
Sep 26, 2017, St. Martin's Press
digital
1250082951 9781250082954
|
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Libraries near you:
WorldCat
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Book Details
Table of Contents
Part one. Aperitif
A conspiracy of pleasure
Californian cuisine
Delicious and sometimes nutritious
A recipe for culinary seduction
Part two. For starters: antiquity à la Parisienne, c. 53 BC-c. AD 500
Cryptic culture
'Tis meat
Core samples
Caesar salad
Figs and foie gras
Trimalchio's fête
Waiting for the barbarians
The leftovers
Fat, liverish, and winey
Ham, mustard, and frites
They've got attitude
Part three. Entrées, premier service: medieval Renaissance, c. AD 500-c. 1600
Dark or light?
Scallops and abbots
Tooling up, dining out
My kingdom for a pig
Sense and sensibility
Of geese and gastronomic theme parks
Serenely seeking Taillevent
Ancestral hunger
Heirloom chef
Cry fowl
Crowd pleaser
The roar of Rabelais
Joie de manger
New Rome or new Florence?
Gullet science
Parachute kerfuffle
The Medici "myth"
The party's over
Filet mignon
Part four. Entrées, second service: Medici à la Parisienne, early 1600s
Bourbon Street
Deserts and desserts
Relais race
Blunt is better
Royal jackrabbits
A profession of foie
Pardon my French; did you say Mazzarino?
Thicker than water
Part five. Entrées, troisième service: Versailles à la Royale, 1638-1715
Versailles detour
Order in the court!
Calorie count
Hot to trot
Café break
Blue mouths and green thumbs
A cabbage is a cabbage is a cabbage
Delusions of grandeur
Le goose is cooked!
Star suicides continued
Eat like a king
Part six. Entrées, quatrième service: ancienne nouvelle, 1700s
Regency style
On the menu
Ancienne nouvelle
Quintessential reading
Voltaire revolted
À la Royale à la carte
The restaurants revolution
The original see-and-be-seen scene
Spring back, fall forward
Part seven. Entremets, cinquième service: regime change, late 1700s-early 1800s
Monsieur Patate
Liberty, gluttony, fraternity!
Pig's trotters, roast chicken, and salty blood
A tale of two gastronomes
Alimentary, dear Grimod!
Sanctifying the Devil
Something is rotten in Paris
Savarin cake walk
The heavyweights
The pleasure principle
Part eight. Hors d'oeuvres: dining out, 1800s
Hauteur cuisine
Chef à la king
- The holy hog
The belly of Zola
Carnal delights
Nile cruise
Part nine. Dessert: modern times, mid-1800s-late 1900s
Grand Boulevardiers
Potluck
Bubble, bubble
Boil, broil, braise, and brew
The original wine bar
Bistro à go-go
Rarefied and reverential
Prince versus king
Curnonsky quipster extraordinaire
Larger than
Soft-power cuisine
Part ten. Digestif: neo-retro-post-postmodern nouvelle d'auteur, 1970s-the present
Passé present
Decline and fall
Bonne nouvelle.
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| October 24, 2023 | Edited by Scott365Bot | import existing book |
| August 5, 2020 | Edited by ImportBot | import existing book |
| May 23, 2019 | Created by MARC Bot | import new book |