French gastronomy
the history and geography of a passion
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Author
Contributions
- Gladding, Jody, 1955- - Contributor
Publication
2002 - Columbia University Press, New York, New York (State)
Language
English
Word Count
51,750 words, Guess
Page Count
207 pages
Identifiers
- Internet Archivefrenchgastronomy00pitt
- ISBN-100231124163
- ISBN-139780231124164
- LibraryThing976776
- Library of Congress Control Number2001028637
and 3 more
- OCLC Control Number46713169
- Better World Books9780231124164
- Open LibraryOL17040565M
Classifications
- LCCTX637 .P57 2002
- LCCTX637.P57 2002
Description
""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.
Subjects
Other Editions
- French gastronomy: the history and geography of a passion
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