Book — xii, 253 pages : illustrations, map ; 24 cm.
1.Material resources 2.From the Neanderthals to the Franks 3.From the Capetians to modern times: an overview 4.Selling food: markets, fairs, shops and supermarkets 5.Selling meals: before the restaurant 6.Selling meals: the restaurant 7.Selling meals: moving towards modernity 8.Foreign and immigrant food 9.Drink 10.In search of the Paris cookbook 11.Signature dishes Epilogue: the endless feast.
(source: Nielsen Book Data)
Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city's food from the Neanderthals to today's bistros and food trucks. The colorful history of the city's markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city. (source: Nielsen Book Data)