A French cheesemonger and an American academic 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.Nearly 3 million Americans visit France every year, in addition to the more than 150,000 American expatriates who live there. Numerous bestselling books attest to American Francophilia, to say nothing of bestselling cookbooks, like those of Julia Child and Paula Wolfert. Now, husband-and-wife team Stephane Henaut and Jeni Mitchell give us the rich history behind the foodfrom Roquefort and absinthe to couscous and Calvados. The tales in A Bite-Sized History of France will delight and edify even the most seasoned lovers of food, history, and all things French.From the crpe that doomed Napoleon to the new foods borne of crusades and colonization to the rebellions sparked by bread and salt, the history of Francefrom the Roman era to modern timesis intimately entwined with its gastronomic pursuit...
|Title||:||A Bite-Sized History of France: Delicious, Gastronomic Tales of Revolution, War, and Enlightenment|
|Format Type||:||Kindle Edition|
|Number of Pages||:||484 pages|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
A Bite-Sized History of France: Delicious, Gastronomic Tales of Revolution, War, and Enlightenment Reviews
It's glib and unscholarly, but at least it's also much too long.
A fascinating way to learn about France and Paris in particular, is through it's culinary history.
I really enjoyed the easy, conversational narrative this book has - it was never dry or full. Full of insightful commentary about pertinent events involving food and history. Highly recommended!
"A Bite-Sized History of France" provides a feast of Francophile and culinary history served up in easily digestible morsels. Not only do you learn how certain foods and drinks and phrases came to be, you are also introduced to the French history occurring around the food. This book fills the trivia banks on numerous fronts - world history, food, drink, folklore, colloquialisms and more.
I plan to purchase a copy of this book for my sister who teaches World History & AP Euro History - many o ...more
This book is deliciously fascinating. What better way to learn about a country’s history than by being introduced to it around a certain food item, such as artichokes, wine or cheese. The author explains how politics, economics and culture link with food in ‘foodways’, which reveal a great deal about a country. We discover many such foodways in this book.
The book is like a plate of nibbles – bite-sized chunks of history and food at a time. We learn about Gauls as the same time as wine, Barbaria ...more
This is a fun little read for anyone who loves the history of food. French cuisine is hailed as on of the hardest and most revered cuisines in all the world. This book follows French food and it's advances from the Roman invasion to Julia Child's benedictine. It is one that will have you looking up recipes and grabbing some cheese and wine out of the fridge as you follow the next chapter.
The more I read this book the more hungry I got :) Also, it was impossible to read this book without a glass of French wine.
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I have a confession to make: while I read this book I ate unprecedented amounts of French cheeses: Brie, Camembert and a variety of blue cheeses. The temptation was too great. Fortunately, I wasn’t on a diet, but if you are on a diet or plan one you should stay away from this book!
This is a history of France told from the point of view of a total gourm ...more
A week ago I listened to a podcast episode of "Stuff You Missed In History Class" on Marie-Antoine Carême, the first 'Celebrity Chef'. I learned so much about the history of cooking in France in the 30 minute episode and was wondering whether there was a book out there on this very topic. Fortuitously, I came across this book on Netgalley and devoured it in just a couple of days. I was not disappointed and I learned so much more about the history of France. The links between the political circum ...more
This was a fun book for history- and food-lovers alike. The French-and-American author couple go from pre-Roman times right up to the present, regaling us with lots of mini food histories, collisions of culture, and who-knew? moments.
Food often served as class markers, nobles disdaining root vegetables in the Middle Ages, for instance, since that's what the peasants had to eat. At least they could plant a variety of root vegetables. By the 18th century, the poorest classes might get 95% of their ...more