A taste of Paris
Subtitle: a history of the Parisian love affair with food
By: David Downie
Edition: First edition.
Publisher: St. Martin's Press
Published: 2017
Language: eng
Number of pages: 280
ISBN-13: 9781250082930
Copyright date: 2017
Subjects: Food; Gastronomy; Description and travel; History
Description: Examines the history and geography of Paris to discover what it is about the history of the city that has made it a food lover's paradise.
Table of contents: title: Part one. Aperitif; title: A conspiracy of pleasure; title: Californian cuisine; title: Delicious and sometimes nutritious; title: A recipe for culinary seduction; title: Part two. For starters: antiquity à la Parisienne, c. 53 BC-c. AD 500; title: Cryptic culture; title: 'Tis meat; title: Core samples; title: Caesar salad; title: Figs and foie gras; title: Trimalchio's fête; title: Waiting for the barbarians; title: The leftovers; title: Fat, liverish, and winey; title: Ham, mustard, and frites; title: They've got attitude; title: Part three. Entrées, premier service: medieval Renaissance, c. AD 500-c. 1600; title: Dark or light?; title: Scallops and abbots; title: Tooling up, dining out; title: My kingdom for a pig; title: Sense and sensibility; title: Of geese and gastronomic theme parks; title: Serenely seeking Taillevent; title: Ancestral hunger; title: Heirloom chef; title: Cry fowl; title: Crowd pleaser; title: The roar of Rabelais; title: Joie de manger; title: New Rome or new Florence?; title: Gullet science; title: Parachute kerfuffle; title: The Medici "myth"; title: The party's over; title: Filet mignon; title: Part four. Entrées, second service: Medici à la Parisienne, early 1600s; title: Bourbon Street; title: Deserts and desserts; title: Relais race; title: Blunt is better; title: Royal jackrabbits; title: A profession of foie; title: Pardon my French; did you say Mazzarino?; title: Thicker than water; title: Part five. Entrées, troisième service: Versailles à la Royale, 1638-1715; title: Versailles detour; title: Order in the court!; title: Calorie count; title: Hot to trot; title: Café break; title: Blue mouths and green thumbs; title: A cabbage is a cabbage is a cabbage; title: Delusions of grandeur; title: Le goose is cooked!; title: Star suicides continued; title: Eat like a king; title: Part six. Entrées, quatrième service: ancienne nouvelle, 1700s; title: Regency style; title: On the menu; title: Ancienne nouvelle; title: Quintessential reading; title: Voltaire revolted; title: À la Royale à la carte; title: The restaurants revolution; title: The original see-and-be-seen scene; title: Spring back, fall forward; title: Part seven. Entremets, cinquième service:  regime change, late 1700s-early 1800s; title: Monsieur Patate; title: Liberty, gluttony, fraternity!; title: Pig's trotters, roast chicken, and salty blood; title: A tale of two gastronomes; title: Alimentary, dear Grimod!; title: Sanctifying the Devil; title: Something is rotten in Paris; title: Savarin cake walk; title: The heavyweights; title: The pleasure principle; title: Part eight. Hors d'oeuvres: dining out, 1800s; title: Hauteur cuisine; title: Chef à la king; title: - The holy hog; title: The belly of Zola; title: Carnal delights; title: Nile cruise; title: Part nine. Dessert: modern times, mid-1800s-late 1900s; title: Grand Boulevardiers; title: Potluck; title: Bubble, bubble; title: Boil, broil, braise, and brew; title: The original wine bar; title: Bistro à go-go; title: Rarefied and reverential; title: Prince versus king; title: Curnonsky quipster extraordinaire; title: Larger than; title: Soft-power cuisine; title: Part ten. Digestif: neo-retro-post-postmodern nouvelle d'auteur, 1970s-the present; title: Passé present; title: Decline and fall; title: Bonne nouvelle.