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French Gastronomy
The History and Geography of a Passion
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Gewicht:
390 g
Format:
223x148x19 mm
Beschreibung:
Jean-Robert Pitte. Translated by Jody Gladding
A beautifully illustrated investigation of how France emerged as the land of great food
Preface: The "Kugelhopf" MoldList of MapsIntroduction: On France's Gastronomic Passion1. 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 Model4. The Gastronomic Restaurant, or "Haute Cuisine" on the StreetsEpilogue: Foods That Have a Soul: A Map of the Future for France
This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food -- gastronomy -- originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame.