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"--
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York
The New Press
[2018]
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | "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"-- |
| Beschreibung: | ix, 333 Seiten Illustrationen, Karten |
| ISBN: | 9781620972519 |
Internformat
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| 505 | 8 | |a 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 | |
| 520 | 3 | |a "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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Datensatz im Suchindex
| _version_ | 1804178740002947072 |
|---|---|
| adam_text | Contents
Introduction 1
1. Our Ancestors, the Gauls 5
2. The Virgin of the Kidney 10
3. Barbarians at the Plate 14
4. Ode to Gluttony 18
5. Left Behind: The Goats of Poitou 22
6. The Sweetest King 26
7. They Came from the Sea 31
8. Feudal Fare 37
9. Of Monks and Men 43
10. Fighting for Plums 49
11. The Wine That Got Away 55
12. The Vegetarian Heresy 61
13. A Papal Red 68
14. The White Gold of Guérande 73
15. Legacy of a Black Prince 78
16. The Vinegar of the Four Thieves 84
17. The Cheese of Emperors and Mad Kings 90
18. La Dame de Beauté and the Mushroom Mystery 94
19. Fruits of the Renaissance 99
viii I Contents
20. The Mother Sauces 105
21. Conquest and Chocolate 110
22. The Culinary Contributions of Madame Serpent 116
23. A Chicken in Every Pot 122
24. The Chestnut Insurgency 128
25. The Bitter Roots of Sugar 134
26. The Liquor of the Gods 139
27. The Crescent Controversy 145
28. War and Peas 148
29. The Devil’s Wine 153
30. An Enlightened Approach to Food 159
31. Revolution in the Cafés 163
32. Pain d’Égalité 169
33. The Potato Propagandist 174
34. The Pyramid Provocation 180
35. The Man Who Abolished the Seasons 186
36. The Fifth Crepe 189
37. The King of Cheeses 193
38. A Revolutionary Banquet 197
39. The End of the Oyster Express 203
40. Revelation in a Bottle 210
41. The Curse of the Green Fairy 215
42. Siege Gastronomy 221
43. The Peanut Patrimony 228
44. Gastronomads on the Sun Road 233
45. A Friend in Difficult Hours 238
46. A Mutiny and a Laughing Cow 244
Contents I
IX
47. “Bread, Peace, and Liberty”: The Socialist Baguette 249
48. Couscous: The Assimilation (or Not) of Empire 254
49. The Forgotten Vegetables 262
50. Canon Kir Joins the Resistance 268
51. France and the United States: From Liberation to
Exasperation 274
52. Conclusion 282
Acknowledgments 287
Bibliography 291
Notes 293
Index 321
|
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| author | Henaut, Stéphane Mitchell, Jeni |
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| author_role | aut aut |
| author_sort | Henaut, Stéphane |
| author_variant | s h sh j m jm |
| building | Verbundindex |
| bvnumber | BV045104447 |
| 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 |
| ctrlnum | (OCoLC)1050952027 (DE-599)BVBBV045104447 |
| era | Geschichte gnd |
| era_facet | Geschichte |
| format | Book |
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| spelling | Henaut, Stéphane Verfasser aut A bite-sized history of France gastronomic tales of revolution, war, and enlightenment Stéphane Hénaut and Jeni Mitchell New York The New Press [2018] ix, 333 Seiten Illustrationen, Karten txt rdacontent n rdamedia nc rdacarrier 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 "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"-- Geschichte gnd rswk-swf Essgewohnheit (DE-588)4139275-9 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf Gaststättengewerbe (DE-588)4071601-6 gnd rswk-swf Frankreich (DE-588)4018145-5 gnd rswk-swf Gastronomy / France / History Food habits / France / History Dinners and dining / Political aspects / France / History Food habits Gastronomy France COOKING / History HISTORY / Europe / France TRAVEL / Europe / France History Nonfiction Frankreich (DE-588)4018145-5 g Gaststättengewerbe (DE-588)4071601-6 s Essgewohnheit (DE-588)4139275-9 s Kochen (DE-588)4031445-5 s Geschichte z DE-604 Mitchell, Jeni Verfasser aut Digitalisierung BSB München - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=030494946&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Henaut, Stéphane Mitchell, Jeni A bite-sized history of France gastronomic tales of revolution, war, and enlightenment 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 Essgewohnheit (DE-588)4139275-9 gnd Kochen (DE-588)4031445-5 gnd Gaststättengewerbe (DE-588)4071601-6 gnd |
| subject_GND | (DE-588)4139275-9 (DE-588)4031445-5 (DE-588)4071601-6 (DE-588)4018145-5 |
| title | A bite-sized history of France gastronomic tales of revolution, war, and enlightenment |
| title_auth | A bite-sized history of France gastronomic tales of revolution, war, and enlightenment |
| title_exact_search | A bite-sized history of France gastronomic tales of revolution, war, and enlightenment |
| title_full | A bite-sized history of France gastronomic tales of revolution, war, and enlightenment Stéphane Hénaut and Jeni Mitchell |
| title_fullStr | A bite-sized history of France gastronomic tales of revolution, war, and enlightenment Stéphane Hénaut and Jeni Mitchell |
| title_full_unstemmed | A bite-sized history of France gastronomic tales of revolution, war, and enlightenment Stéphane Hénaut and Jeni Mitchell |
| title_short | A bite-sized history of France |
| title_sort | a bite sized history of france gastronomic tales of revolution war and enlightenment |
| title_sub | gastronomic tales of revolution, war, and enlightenment |
| topic | Essgewohnheit (DE-588)4139275-9 gnd Kochen (DE-588)4031445-5 gnd Gaststättengewerbe (DE-588)4071601-6 gnd |
| topic_facet | Essgewohnheit Kochen Gaststättengewerbe Frankreich |
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