French gastronomy
the history and geography of a passion
by Jean-Robert Pitte
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""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."--BOOK JACKET.
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French Cookery, Gastronomy, History, French Cooking, Cooking, frenchShowing 2 featured editions. View all 2 editions?
| Edition | Availability |
|---|---|
1
French Gastronomy
April 15, 2002, Columbia University Press
Hardcover
in English
0231124163 9780231124164
|
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2
French gastronomy: the history and geography of a passion
2002, Columbia University Press
in English
0231124163 9780231124164
|
aaaa
Libraries near you:
WorldCat
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Includes bibliographical references (p. 179-198) and index
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| November 14, 2023 | Edited by MARC Bot | import existing book |
| July 31, 2020 | Edited by ImportBot | import existing book |
| May 21, 2019 | Edited by MARC Bot | import existing book |
| December 3, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
| December 10, 2009 | Created by WorkBot | add works page |