French Gastronomy

The History and Geography of a Passion

; Jody Gladding (Oversetter)

Why did the passion for food-gastronomy-originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Les mer
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Om boka

Why did the passion for food-gastronomy-originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place.

Fakta

Innholdsfortegnelse

Preface: The "Kugelhopf" Mold List of Maps Introduction: On France's Gastronomic Passion 1. France: The Land of Milk and Honey or the Old Country of Gourmands? 2. Is Gourmandism a Sin in France? 3. Governing at the Table: Birth of a Model 4. The Gastronomic Restaurant, or "Haute Cuisine" on the Streets Epilogue: Foods That Have a Soul: A Map of the Future for France

Om forfatteren

Jean-Robert Pitte is professor of geography at the Sorbonne and has lectured at a variety of universities in the United States and the United Kingdom. He lives in France.