Au revoir to all that
Subtitle: the rise and fall of French cuisine
By: Michael Steinberger
Publisher: Bloomsbury
Published: 2009
Place of publication: London; Berlin; New York
Language: eng
Number of pages: 243
ISBN-13: 9780747591825; 9781408801369
Subjects: Gastronomy; Food habits; Cooking; French Cooking
Description: "France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find even a decent baguette. For the first time in the annals of modern cuisine, the most influencial chefs and the most talked about restaurants are not French. Large segments of the French wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: astonishingly, France has become the second most profitable market in the world for McDonald's. How did this happen, and what is being done to reverse France's slide?"--Jacket.
Notes: Includes bibliographical references (pages 231-232) and index.
Table of contents: title: A potted history of French cuisine; title: Aux armes, cuisiniers!; title: France in crisis; title: The pain from Spain; title: Star-crossed; title: The last gentleman of Europe; title: Fast-food nation; title: The raw and the cooked; title: "Without wine, it would be a desert"; title: King of the world; title: The new French revolution; title: "Better than the original."