Download or read book Histoire du Paris gastronomique written by Patrick Rambourg and published by Perrin. This book was released on 2023-08-17 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: Auberges, bouillons, cafés, brasseries, bistrots, " étoilés "... Plongez au cœur de dix siècles d'une histoire savoureuse : celle du Paris culinaire. Paris est incontestablement la capitale de la gastronomie. Mais qui sait comment cette réputation s'est construite année après année ? Comment se sont progressivement créés les restaurants et les meilleures tables ? Pourquoi les plus grands chefs ont-ils été attirés par cette ville ? Dès le Moyen Âge, la ville est un grand centre de consommation et un important marché alimentaire. Alors que les halles centrales symbolisent le " ventre de Paris ", un artisanat de bouche raffiné s'y développe progressivement. À l'orée de la Renaissance, la capitale est perçue comme une cité de cocagne et donne le ton du bien manger et du bien boire. Elle devient vite le lieu des débats et des révolutions culinaires : on y intellectualise la cuisine, on y crée une nouvelle littérature gourmande, on y invente le restaurant. Petit à petit, l'art de la " bonne chère " est érigé en dogme et Paris devient la capitale mondiale des gourmets. Désormais cosmopolite et dotée d'un rayonnement international, la Ville Lumière est à la pointe de l'innovation : après avoir fait émerger la " nouvelle cuisine " dans les années 1970 et la bistronomie au cours des années 2000, elle réinvente et modernise la gastronomie (grâce aux food trucks et autres " prêts à manger ") depuis les années 2010. Des premiers " petits pâtés " à la parisienne achetés à des marchands ambulants à la création d'institutions iconiques ( Le Dôme, La Coupole, La Closerie des Lilas, etc.) en passant par l'invention des célèbres " bouillons parisiens ", cet ouvrage basé sur une recherche approfondie et inédite nous offre l'histoire riche et méconnue d'un Paris gourmand.
Download or read book Histoire s de la gastronomie written by Eric GLATRE and published by EDITIONS DU FELIN. This book was released on 2022-11-10T00:00:00+01:00 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: Des grandes innovations du siècle comme l’invention de la conserve, la vulgarisation de la pomme de terre ou encore le développement de l’ostréiculture ; en passant par la démocratisation des restaurants, l’apparition du menu, la publication des premiers livres de recette ou encore l’arrivée des premiers critiques gastronomiques, Éric Glatre nous invite à la découverte des meilleures tables, des mets les plus raffinés et des chefs les plus inventifs du siècle des lumières de la gastronomie française. Eric Glatre est historien mais surtout grand spécialiste de gastronomie et l’œnologie, il est l’auteur de plus d’une cinquantaine d’ouvrages sur ces sujets.
Download or read book Histoire s de la gastronomie written by Éric Glatre and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A History of Cookbooks written by Henry Notaker and published by Univ of California Press. This book was released on 2022-09-06 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future.
Download or read book Food in Time and Place written by Paul Freedman and published by University of California Press. This book was released on 2014-10-31 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Download or read book Gastronomie fran aise written by Jean-Robert Pitte and published by Fayard. This book was released on 2014-04-01 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt: Le concert de louanges décernées par l'ensemble du monde à notre gastronomie, ajouté à l'intérêt des Français pour les plaisirs de la table, pose un réel problème historique et géographique: quand, comment et où a germé, fleuri et rayonné la haute cuisine à la française? Pourquoi dans l'Hexagone et non dans les autres pays européens (par exemple l'Italie), alors qu'il existe partout des produits de qualité, des mets de choix et des amateurs éclairés? Il importe de comprendre le processus séculaire qui _ à la faveur de l'aimable laxisme de l'Eglise en ce domaine et grâce aux modèles proposés par la Cour et la haute aristocratie puis la bourgeoisie _ a permis, depuis la Renaissance, à cette réputation de s'établir. Aujourd'hui, quelque peu endormis sur leurs lauriers, les Français auraient pourtant tort de se croire à jamais les meilleurs. Quelques douzaines de chefs de génie ne sauraient faire oublier ni la banalité et la pauvreté gustative qui menacent bien des tables familiales ni les assauts venus d'outre-Atlantique. Il faut éduquer le goût, inciter le secteur agro-alimentaire à rechercher la qualité et l'authenticité, faire reculer l'uniformité qu'engendre une productivité dévoyée. Que les Français se persuadent à nouveau de manger vrai, et ils guériront peut-être de la maladie de langueur qui les atteint parfois. Professeur de géographie à l'université de Paris-Sorbonne, Jean-Robert Pitte s'intéresse particulièrement aux phénomènes culturels dans leurs rapports avec l'espace. Parmi ses ouvrages, on peut citer l'Histoire du paysage français (1983) et Terres de Castanide, Hommes et paysages du châtaigner des origines à nos jours (Fayard, 1986).
Download or read book They Eat Horses Don t They written by Piu Marie Eatwell and published by Macmillan. This book was released on 2014-12-09 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published: London: Head of Zeus, 2013.
Download or read book Word of Mouth written by Priscilla Parkhurst Ferguson and published by Univ of California Press. This book was released on 2014-07-07 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change? Answers to this question demand a mastery of food talk in all its forms and applications. To prove its case, Word of Mouth draws on a broad range of cultural documents from interviews, cookbooks, and novels to comic strips, essays, and films. Although the United States supplies the primary focus of Ferguson's explorations, the French connection remains vital. American food culture comes of age in dialogue with French cuisine even as it strikes out on its own. In the twenty-first century, culinary modernity sets haute food against haute cuisine, creativity against convention, and the individual dish over the communal meal. Ferguson finds a new level of sophistication in what we thought that we already knew: the real pleasure in eating comes through knowing how to talk about it.
Download or read book In the Restaurant written by Christoph Ribbat and published by Pushkin Press. This book was released on 2019-08-20 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: What does eating out tell us about who we are? The deliciously cosmopolitan story of the restaurant from eighteenth-century Paris to El Bulli, now in paperback. The restaurant is where we go to celebrate, to experience pleasure, to show off - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistency of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets. As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world.
Download or read book French Gastronomy written by Jean-Robert Pitte and published by Columbia University Press. This book was released on 2002-05-06 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Divided into two volumes, The Teachings of Modern Christianity on Law, Politics, and Human Nature offers a landmark collection of writings from twenty Christian thinkers of the nineteenth and twentieth centuries and analyses of their work by leading contemporary religious scholars.With selections from the works of Jacques Maritain, Gustavo Gutiérrez, Dorothy Day, Pope John Paul II, Susan B. Anthony, Karl Barth, Dietrich Bonhoeffer, Reinhold Niebuhr, Martin Luther King Jr., Nikolai Berdyaev, Vladimir Lossky, and others, Volume 2 illustrates the different venues, vectors, and sometimes-conflicting visions of what a Christian understanding of law, politics, and society entails. The collection includes works by popes, pastors, nuns, activists, and theologians writing from within the Catholic, Protestant, and Orthodox Christian traditions. Addressing racism, totalitarianism, sexism, and other issues, many of the figures in this volume were the victims of church censure, exile, imprisonment, assassination, and death in Nazi concentration camps. These writings amplify the long and diverse tradition of modern Christian social thought and its continuing relevance to contemporary pluralistic societies. The volume speaks to questions regarding the nature and purpose of law and authority, the limits of rule and obedience, the care and nurture of the needy and innocent, the rights and wrongs of war and violence, and the separation of church and state. The historical focus and ecumenical breadth of this collection fills an important scholarly gap and revives the role of Christian social thought in legal and political theory.The first volume of The Teachings of Modern Christianity on Law Politics, and Human Nature includes essays by leading contemporary religious scholars, exploring the ideas, influences, and intellectual and cultural contexts of the figures from this volume.
Download or read book F Is for France written by Piu Marie Eatwell and published by Macmillan. This book was released on 2016-06-28 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring a culture filled with arcane laws, historical incidents, and bizarre paradoxes, Piu Eatwell's follow up to her award-winning and critically acclaimed myth-buster They Eat Horses, Don't They is a delightful exploration of France's quirky, literary, and culinary heritage. From absinthe and catacombs to former French soccer player Zinedine Zidane, Eatwell leaves no stone unturned, taking readers off the beaten path to explore the kind of information that gets missed in guidebooks and 'official' information sources. Who could imagine, for example, that there is a village in France where UFOs are banned from landing? Or that there is a verifiable population of wild kangaroos in the forests surrounding Paris? These, and many other off-beat delights, are just some of the curiosities awaiting readers in this journey through byways and hidden treasures of this endlessly fascinating and paradoxical country. Full of the richness and variety of France beyond the platitudes, including recipes and charming illustrations, F is for France is an ideal gift book and a must-read for Francophiles and anyone with an interest in French travel and culture.
Download or read book Eating on the Move from the Eighteenth Century to the Present written by Rita d’Errico and published by Taylor & Francis. This book was released on 2023-06-07 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on food and meals consumed during travel since the transport revolution and examines the ways in which the introduction of new forms of transport (propelled by steam and petrol engines), not only affected the way people travel but also led to a transformation in the way we eat. Eating on board a train is different from eating on a ship, and the same is true for other forms of transport. Such differences are not simply a question of quality or variations of menu; a unique history has defined each of these different situations, a history which is still largely to be studied. This volume contains contributions from a mix of established food historians and young researchers. Social and economic history overlap with cultural history approaches and forays into the fields of linguistics and art, confirming that the field of food history, and more generally food studies, is by definition a field of transdisciplinary and border research. This volume will be of interest for scholars within the field of food history, food studies, and food culture, as well as social and cultural historians dealing with industrialization or social policy.
Download or read book The Restaurant A Geographical Approach written by Olivier Etcheverria and published by John Wiley & Sons. This book was released on 2020-03-31 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book analyzes the way in which restaurants are geographical objects that reveal locational logics and strategies, and how restaurants weave close relationships with the space in which they are located. Originating from cities, restaurants feed off the urban environment as much as they feed it ? participating in the qualification, differentiation and hierarchy of cities. Indeed, restaurants in both the city and the countryside maintain a dialogical relationship with tourism. They can be vital players in the establishment of emerging types of gourmet tourism, sometimes even constituting as gourmet tourist destinations in their own right. They participate in the establishment of necessary conditions for local development. Some restaurants are even praised as historic sites, recognized as part of the local heritage, which reinforces their localization and their identity as a gourmet tourist destination.
Download or read book Let s Eat France written by François-Régis Gaudry and published by Artisan Books. This book was released on 2018-10-16 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
Download or read book Law and Food written by Salvatore Mancuso and published by Routledge. This book was released on 2021-04-27 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a range of insights on the relationship between food and law. Over time, religions have multiplied food prohibitions and prescriptions, customs have redistributed land, shared its occupancy in creative ways, or favoured communal property so that everyone could have access to food. In turn, laws have multiplied to facilitate food trade, security, safety, traceability, and also to promote and protect food and wine production, using trademarks and geographical denominations. This volume brings a comparative and interdisciplinary approach to examine some of the most heavily debated issues in the interaction between food, in all forms, and the law. Topics covered include food security, food safety, food quality, intellectual property, and consumer protection. As well as highlighting current issues, the work also points to new challenges in this field. The book will be a valuable resource for researchers and policy-makers working in the area of Food Law and Comparative Law.
Download or read book Des fourchettes dans les toiles written by Philippe Alexandre and published by Fayard. This book was released on 2010-11-03 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pourquoi la France est-elle le royaume de la gastronomie ? Grâce à son terroir opulent si généreux. Dès la Renaissance, chaque région a sa spécialité, source de fierté, de rentabilité. Cette histoire de richesses et de voluptés commence dans les couvents qui seuls peuvent déchiffrer les manuscrits du cuisinier Apicius ou les Tables de Santé des médecins de Bagdad, arrivées en Espagne conquise par les Arabes. Les moines possèdent également les vignes. Rois et princes comprennent vite le pouvoir qu’ils peuvent tirer de ces nouveautés. Vatel provoque la jalousie de Louis XIV en mettant en scène les fêtes de Fouquet. Il est le premier de nos maîtres d’hôtel. Les petits soupers du XVIIIème participent au génie de l'époque avec la sauce Soubise aux oignons et la Béchamelle du marquis du même nom. Devant leurs fourneaux, les chefs écrivent les premiers livres de cuisine. La révolution met à la rue rôtisseurs et pâtissiers des grandes maisons, qui créent au Palais-Royal les premiers restaurants. Leurs clients sont les députés de la Constituante arrivés de Versailles. Talleyrand lance le génial Carême, qui écrit après Waterloo les premiers livres de pâtisserie du monde, crée la toque et ouvre la porte à la grande cuisine du XIXème à des chefs comme Escoffier. Derrière ces génies se tient souvent une grand-mère. Les lyonnaises prennent, elles, le pouvoir des casseroles avec la mère Brazier, première femme à obtenir ses trois étoiles Michelin en 1933. Les Bocuse, les Chapel, avec Michel Gérard, jettent les bases de la nouvelle cuisine, cette gastronomie française sans cesse réinventée jusqu’à aujourd’hui.
Download or read book written by كريستوف ربات and published by دائرة الثقافة والسياحة – أبوظبي، مركز أبوظبي للغة العربية، مشروع كلمة للترجمة . This book was released on 2021-01-01 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: «تبدأ حكاية المطعم الأوروبي في أن الناس لا يشعرون بالجوع، أو أنهم يتظاهرون كما لو كانوا لا يشعرون به. فحال باريس بجياعها لا يُناظر الوضع نحو عام 1760». هكذا يبدأ مؤلف هذا الكتاب، كريستوف رِبات، حديثه عن المطعم الأوروبي، مركزاً على كون كلمة مطعم في الأصل لا تعني أكثر «من أطباق الخزف الصيني الصغيرة المزخرفة يتصاعد منها بخار أحساء يساعد في إعادة الوعي أو الصحة». أما عادة تناول الطعام في المطاعم، كبديل عن الحانة أو الخان، فقد انتشرت بعد الثورة الفرنسية، حين أتى أعضاء الجمعية الوطنية من جميع المقاطعات إلى باريس ومعاً ذهبوا إلى المطاعم لتناول الطعام هناك، و«أهل باريس، لم يسعهم، سوى تقليدهم». يعقد الكاتب مقارنة بين المطعم والمقهى، منطلقاً من أن المطعم لا يزوره المرء «من أجل خوض جدل مع آخرين، وليس من أجل قراءة جريدة. بل يأتي إليه من أجل الاسترخاء أو من أجل استعراض رقة شعوره». كما ينوه إلى «تمتع المطعم بِأركان فيها قد ينزوي المرء مجرياً أحاديث سرية أو لأغراض رومانسية. رجال ونساء يظهرون معاً هنا، تصور غير مألوفٍ أبداً «على الأقل لغير الفرنسيين في نحو 1800، يتحدثون عن ذلك وقد تملكهم العجب».
