French gastronomy: the history and geography of a passion
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 i...
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Columbia University Press
[2002]
|
| Schriftenreihe: | Arts and Traditions of the Table: Perspectives on Culinary History
|
| Schlagworte: | |
| Online-Zugang: | FHA01 FKE01 FLA01 UBG01 UPA01 FAW01 FAB01 FCO01 Volltext |
| Zusammenfassung: | 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. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise--he enacted a nightly theater of |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher’s Web site, viewed Jan. 06, 2016) |
| Beschreibung: | 1 online resource 33 photos, 8 maps |
| ISBN: | 9780231518468 |
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| 520 | |a 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. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise--he enacted a nightly theater of | ||
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| dewey-search | 641/.01/3094 |
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| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:33:08Z |
| institution | BVB |
| isbn | 9780231518468 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029124392 |
| oclc_num | 1165443563 |
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| physical | 1 online resource 33 photos, 8 maps |
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| publishDate | 2002 |
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| series2 | Arts and Traditions of the Table: Perspectives on Culinary History |
| spelling | Pitte, Jean-Robert 1949- Verfasser (DE-588)137885113 aut French gastronomy the history and geography of a passion Jean-Robert Pitte New York, NY Columbia University Press [2002] © 2002 1 online resource 33 photos, 8 maps txt rdacontent c rdamedia cr rdacarrier Arts and Traditions of the Table: Perspectives on Culinary History Description based on online resource; title from PDF title page (publisher’s Web site, viewed Jan. 06, 2016) 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. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise--he enacted a nightly theater of General Interest Geschichte Cooking, French Gastronomy History Gaststättengewerbe (DE-588)4071601-6 gnd rswk-swf Ess- und Trinksitte (DE-588)4015556-0 gnd rswk-swf Frankreich (DE-588)4018145-5 gnd rswk-swf Frankreich (DE-588)4018145-5 g Gaststättengewerbe (DE-588)4071601-6 s 1\p DE-604 Ess- und Trinksitte (DE-588)4015556-0 s 2\p DE-604 Gladding, Jody Sonstige oth http://www.degruyter.com/doi/book/10.7312/pitt12416 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Pitte, Jean-Robert 1949- French gastronomy the history and geography of a passion General Interest Geschichte Cooking, French Gastronomy History Gaststättengewerbe (DE-588)4071601-6 gnd Ess- und Trinksitte (DE-588)4015556-0 gnd |
| subject_GND | (DE-588)4071601-6 (DE-588)4015556-0 (DE-588)4018145-5 |
| title | French gastronomy the history and geography of a passion |
| title_auth | French gastronomy the history and geography of a passion |
| title_exact_search | French gastronomy the history and geography of a passion |
| title_full | French gastronomy the history and geography of a passion Jean-Robert Pitte |
| title_fullStr | French gastronomy the history and geography of a passion Jean-Robert Pitte |
| title_full_unstemmed | French gastronomy the history and geography of a passion Jean-Robert Pitte |
| title_short | French gastronomy |
| title_sort | french gastronomy the history and geography of a passion |
| title_sub | the history and geography of a passion |
| topic | General Interest Geschichte Cooking, French Gastronomy History Gaststättengewerbe (DE-588)4071601-6 gnd Ess- und Trinksitte (DE-588)4015556-0 gnd |
| topic_facet | General Interest Geschichte Cooking, French Gastronomy History Gaststättengewerbe Ess- und Trinksitte Frankreich |
| url | http://www.degruyter.com/doi/book/10.7312/pitt12416 |
| work_keys_str_mv | AT pittejeanrobert frenchgastronomythehistoryandgeographyofapassion AT gladdingjody frenchgastronomythehistoryandgeographyofapassion |