A History of the Food of Paris

From Roast Mammoth to Steak Frites

Nonfiction, Food & Drink, International, European, French, History, France, Food Writing
Cover of the book A History of the Food of Paris by Jim Chevallier, Rowman & Littlefield Publishers
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Author: Jim Chevallier ISBN: 9781442272835
Publisher: Rowman & Littlefield Publishers Publication: June 15, 2018
Imprint: Rowman & Littlefield Publishers Language: English
Author: Jim Chevallier
ISBN: 9781442272835
Publisher: Rowman & Littlefield Publishers
Publication: June 15, 2018
Imprint: Rowman & Littlefield Publishers
Language: English

Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s bistros and food trucks. The colorful history of the city’s markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.

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Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s bistros and food trucks. The colorful history of the city’s markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.

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