Author: PITTE, JEAN-ROBERT
Title: French gastronomy : the history and geography of a passion
Description: New York : Columbia University Press 2002. First Edition. An exceptional copy; fine in an equally fine dw. now mylar-sleeved. Particularly and surprisingly well-preserved; tight. bright. clean and especially sharp-cornered. Literally as new.; 207 pages; Description: xviii. 207 p. 17 p. of plates : ill.maps ; 23 cm. Includes bibliographical references and index. Subjects: Gastronomy --History --Cooking. French. Series: Arts and traditions of the table. Summary: 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. by Jean-Robert Pitte ; translated by Jody Gladding.ISBN: 0231124163. Weight in Kg appr.:

Keywords: 0231124163