Cover Image

Savoir-faire : a history of food in France / Maryann Tebben.

Saved in:

Bibliographic Details
Online Access:	Full Text (via EBSCO)
Main Author:	Tebben, Maryann Bates (Author)
Format:	eBook
Language:	English
Published:	London, UK : Reaktion Books, 2020.
Series:	Foods and nations.
Subjects:	Food > France > History. Food habits > France > History. Cooking, French > History. Gastronomy > France > History. Cooking, French. Food. Food habits. Gastronomy. France. History.

Table of Contents:

Cover
Title Page
Copyright Page
Contents
Introduction
1. Gallic Origins
Annotated Literary Interlude
2. Medieval and Renaissance France: The Age of Bread
Annotated Literary Interlude
3. French Innovations: Cookbooks, Champagne, Canning and Cheese
Annotated Literary Interlude
4. The Revolution and Its Results: Butchers, Bakers, Winemakers
Annotated Literary Interlude
5. The Nineteenth Century and Carême: French Food Conquers the World
Annotated Literary Interludes
6. Literary Touchstones
7. Outside the Hexagon: Terroir across the Sea.
Annotated Literary Interlude
8. The Modern Era: Peasants Forever
Annotated Literary Interlude
Conclusion
Historical Recipes
References
Select Bibliography
Acknowledgements
Photo Acknowledgements
Index.