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Author: Barbara Santich Publisher: Bloomsbury Publishing ISBN: 1350329959 Category : History Languages : en Pages : 281
Book Description
'We have two cuisines in France, that of the north and that of the south', boldly stated the first cookbook directly concerned with southern French cuisine in 1830. This book investigates the reasons for and background to these differences, specifically in Provence. In the absence of cookbooks for the region in the 18th century, it uses innovative methodologies relying on a range of hitherto unexplored primary resources, ranging from household accounts and manuscript recipes to local newspapers and gardening manuals that focus on the actuality of the 18th century Provençal table. The sources emphasise the essentially seasonal and local nature of eating in Provence at this time. In many ways eating habits echoed generalised French patterns, according to class, but at the same time the use of particular foods and culinary practices testified to a distinctive Provençal food culture, partly related to geographic and climatic differences but also to cultural influences. This food culture represented the foundation for the Provençal cuisine which was recognised and codified in the early 19th century. From a diverse archive of documents has emerged new evidence for the cultivation and consumption of potatoes and tomatoes in Provence and for the origins and evolution of emblematic dishes such as bourride, bouillabaisse and brandade. In linking the coming-of-age of Provençal cuisine to post-Revolutionary culture, in particular the success of restaurants and the flourishing of gastronomic discourse, this book offers a new understanding of the development and evolution of regional cuisines.
Author: Barbara Santich Publisher: Bloomsbury Publishing ISBN: 1350329959 Category : History Languages : en Pages : 281
Book Description
'We have two cuisines in France, that of the north and that of the south', boldly stated the first cookbook directly concerned with southern French cuisine in 1830. This book investigates the reasons for and background to these differences, specifically in Provence. In the absence of cookbooks for the region in the 18th century, it uses innovative methodologies relying on a range of hitherto unexplored primary resources, ranging from household accounts and manuscript recipes to local newspapers and gardening manuals that focus on the actuality of the 18th century Provençal table. The sources emphasise the essentially seasonal and local nature of eating in Provence at this time. In many ways eating habits echoed generalised French patterns, according to class, but at the same time the use of particular foods and culinary practices testified to a distinctive Provençal food culture, partly related to geographic and climatic differences but also to cultural influences. This food culture represented the foundation for the Provençal cuisine which was recognised and codified in the early 19th century. From a diverse archive of documents has emerged new evidence for the cultivation and consumption of potatoes and tomatoes in Provence and for the origins and evolution of emblematic dishes such as bourride, bouillabaisse and brandade. In linking the coming-of-age of Provençal cuisine to post-Revolutionary culture, in particular the success of restaurants and the flourishing of gastronomic discourse, this book offers a new understanding of the development and evolution of regional cuisines.
Author: Adam Gopnik Publisher: Knopf Canada ISBN: 0307399036 Category : Social Science Languages : en Pages : 291
Book Description
Transplanted Canadian, New Yorker writer and author of Paris to the Moon, Gopnik is publishing this major new work of narrative non-fiction alongside his 2011 Massey Lecture. An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?" Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it--all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society. Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.
Author: Maryann Tebben Publisher: Bloomsbury Publishing USA ISBN: Category : Cooking Languages : en Pages : 209
Book Description
As a comprehensive overview of French food from fine dining to street food and from Roman Gaul to current trends, this book offers anyone with an interest in French cuisine a readable guide to the country and its customs. In France, food is integral to the culture. From the Revolutionary cry for good bread at a fair price to the current embrace of American bagels and "French tacos," this book tells the full story of French food. Food Cultures of France: Recipes, Customs, and Issues explores the highs and lows of French cuisine, with examples taken from every historical era and all corners of France. Readers can discover crêpes from Brittany; fish dumplings from Lyon; the gastronomic heights of Parisian restaurant cuisine; glimpses of the cuisines of France's overseas territories in Africa and the Caribbean; and the impact of immigrant communities on the future of French food. Learn how the geography of France shaped the diet of its people and which dishes have withstood the test of time. Whether the reader knows all about French cuisine or has never tasted a croissant, this book will offer new insights and delicious details about French food in all its forms.
Author: Jack Goody Publisher: Cambridge University Press ISBN: 9780521286961 Category : Cooking Languages : en Pages : 268
Book Description
This wide ranging book explores the relationship between cuisine and class structure, and examines how cooking in the Third World is changing as a result of the impact of the West. Material discussed is both historical and anthropological, and ranges from China to Britain.
Author: Patricia Wells Publisher: Harper Collins ISBN: 006232988X Category : Cooking Languages : en Pages : 376
Book Description
A master class in fresh, delicious, French-inspired cooking Since 1995, students have waited months and sometimes years for the privilege of learning to cook with Patricia Wells at Chanteduc, her eighteenth-century Provençal farmhouse, and at her Parisian cooking studio. Now, the culinary legend invites home cooks into her life in France, making the recipes from her popular classes available to fans who dream of embarking on their own gastronomic adventure in the world's culinary capital. Beautifully designed and lavishly illustrated with stunning color photographs, The French Kitchen Cookbook offers simple yet profound pleasures to Patricia's students: the satisfaction of preparing a perfect fruit tart; the gratification of extracting a warm, fragrant, golden brioche from the oven; the giddiness of sharing a meal with a group of former strangers who quickly become lifelong friends. Patricia's meticulously written recipes explain the basics—rules that will help anyone become a better cook—while providing the deep satisfaction that comes from creating exquisite food that extracts the best of fresh ingredients. Here are some of her best recipes for appetizers, desserts, and everything in between, dishes inspired by the vibrant Provençal countryside and the bustle of Parisian life, including Miniature Onion and Goat Cheese Tatins, Zucchini and Basil Velouté, Fricassée of Chicken with Fennel, Capers, Tomatoes and Sausage, and Apricot and Lavender Honey Sorbet. "The French Kitchen Cookbook is about a way of life and a lifestyle of food and entertaining," Patricia writes. "It is all about the joys of combining good food, good wine, and friends altogether around the table—an experience we can enjoy day in and day out, any time."
Author: Stephen Mennell Publisher: University of Illinois Press ISBN: 9780252064906 Category : Cooking Languages : en Pages : 412
Book Description
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Author: Shauna Varvel Publisher: ISBN: 9780865653900 Category : House & Home Languages : en Pages : 256
Book Description
An intimate tour of quintessential Provencal style, featuring chic homes and interior details inspired by this picturesque region Thirty years after the publication of Peter Mayle's bestselling memoir A Year in Provence, the sun-drenched southern French region continues to excite home decorators with its combination of rustic charm, elegant details, and historical influences. Provence Style showcases the best of the region, with Shauna Varvel's quintessential 18th-century Rhône valley farmhouse--Le Mas des Poiriers--as its centerpiece. Named for the working pear orchard on the grounds, the property was reimagined by noted local architect Alexandre Lafourcade, who transformed a rough structure into a luxurious expression of the Provençal aesthetic, referencing historical influences, rural traditions, and Parisian taste. Set amid a garden of allées, arbors, and terraces designed by the architect's mother, renowned landscape designer Dominique Lafourcade, this exemplar of Provençal style is the starting point for exploring the region's characteristic interior details and exterior features. The book includes chapters on the public spaces of the home, from entrances to living rooms, the private realm of bedrooms and bathrooms, and outdoor areas including patios and kitchen gardens, transporting the reader on a captivating stylistic journey.
Author: Linda Civitello Publisher: John Wiley & Sons ISBN: 0470403713 Category : Cooking Languages : en Pages : 448
Book Description
Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.
Author: Barbara Santich
Author: Barbara Santich
Author: Adam Gopnik
Author: Maryann Tebben
Author: Jack Goody
Author: Patricia Wells
Author: Stephen Mennell
Author: Barbara Santich
Author: Tobias Smollett
Author: Shauna Varvel
Author: Linda Civitello