Food and France
Subtitle: what food studies can teach us about history
By: edited by Bertram M. Gordon and Erica J. Peters
Publisher: Duke University Press
Published: 2015
Place of publication: Durham, NC
Language: eng
Number of pages: 362
ISBN-13: 9780822368359
Subjects: Food habits; History
Other titles: French historical studies. Volume 38, number 2 (April 2015). 0016-1071
Notes: Issued as volume 38, number 2 (April 2015), special issue of French historical studies.

Includes bibliographical references.

In English; with one essay in French; abstracts in English and French.
Table of contents: title: "The marvelous bean" : adopting coffee into old regime French culture and diet / Julia Landweber; title: La construction de la renommée des produits des terroirs : acteurs et enjeux d'un marché de la gourmandise en France (XVIIe-début XIX siècle) / Philippe Meyzie; title: Workers' lunch away from home in the Paris of the belle epoque : the French model of meals as norm and practice / Martin Bruegel; title: "Sa coquetterie tue la faim" : garment workers, lunch reform, and the Parisian midinette, 1896-1933 / Patricia Tilburg; title: La capitale de la faim : black market restaurants in Paris, 1940-1944 / Kenneth Mouré.