MARC Record from Library of Congress

LEADER: 01822cam a2200337 a 4500
001 2011030790
003 DLC
005 20120314094705.0
008 110811s2011 nyuab b 000 0 eng
010 $a 2011030790
020 $a9781590514733 (hardcover : alk. paper)
020 $a9781590514740 (ebook)
035 $a(OCoLC)ocn704383240
040 $aDLC$cDLC$dYDX$dBTCTA$dYDXCP$dZS3$dIK2$dVP@$dB@L$dCDX$dTWC$dDLC
041 1 $aeng$hfre
043 $ae-fr---
050 00 $aPQ2178$b.M8413 2011
082 00 $a843/.7$223
100 1 $aMuhlstein, Anka.
240 10 $aGarçon, un cent d'huîtres, Balzac et la table.$lEnglish
245 10 $aBalzac's omelette :$ba delicious tour of French food and culture with Honoré de Balzac /$cAnka Muhlstein ; translated from the French by Adriana Hunter.
260 $aNew York :$bOther Press,$cc2011.
300 $axvi, 230 p. :$bill., map ;$c19 cm.
500 $a"Originally published in French as Garçon, un cent d'huîtres, Balzac et la table by Odile Jacob in 2010."
504 $aIncludes bibliographical references (p. [207]-228).
505 0 $aBalzac at mealtimes -- Paris at mealtimes -- Great occasions -- Family life -- The misers and the food worshippers -- A young peach, a soufflé, and a towering dessert.
520 $aBalzac uses food and the art of the table as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing more suggestively than money, appearances, and other more conventional trappings. Full of surprises and insights, "Balzac's Omelet" invites readers to taste anew Balzac's genius as a writer.
600 10 $aBalzac, Honoré de,$d1799-1850$xCriticism and interpretation.
650 0 $aGastronomy in literature.
650 0 $aFood habits$zFrance$xHistory.
700 1 $aHunter, Adriana.