Title: French Food
Description: Presents sixteen essays in which the authors examine issues related to French food, covering the origin of modern French gastronomy, the role of food in literature and film, public and private meals at the end of the ninteenth century, multicultural exchanges, French wine, the culinary industry, and other topics.
Subjects: Gastronomy, French Cooking, Cooking, french, Gastronomie, COOKING, General, Ess- und Trinksitte, Society