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A taste of Paris : a history of the Parisian love affair with food

Author: David Downie
Publisher: New York : St. Martin's Press, 2017. ©2017
Edition/Format:   eBook : Document : English : First editionView all editions and formats
Summary:
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.
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Genre/Form: Travel writing
History
Electronic books
Additional Physical Format: Print version:
Downie, David.
Taste of Paris.
New York : St. Martin's Press, 2017
(DLC) 2017018869
(OCoLC)967029204
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: David Downie
ISBN: 9781250082954 1250082951
OCLC Number: 1004956353
Description: 1 online resource (xvi, 280 pages) : illustrations.
Contents: Part one. Aperitif --
A conspiracy of pleasure --
Californian cuisine --
Delicious and sometimes nutritious --
A recipe for culinary seduction --
Part two. For starters: antiquity à la Parisienne, c. 53 BC-c. AD 500 --
Cryptic culture --
'Tis meat --
Core samples --
Caesar salad --
Figs and foie gras --
Trimalchio's fête --
Waiting for the barbarians --
The leftovers --
Fat, liverish, and winey --
Ham, mustard, and frites --
They've got attitude --
Part three. Entrées, premier service: medieval Renaissance, c. AD 500-c. 1600 --
Dark or light? --
Scallops and abbots --
Tooling up, dining out --
My kingdom for a pig --
Sense and sensibility --
Of geese and gastronomic theme parks --
Serenely seeking Taillevent --
Ancestral hunger --
Heirloom chef --
Cry fowl --
Crowd pleaser --
The roar of Rabelais --
Joie de manger --
New Rome or new Florence? --
Gullet science --
Parachute kerfuffle --
The Medici "myth" --
The party's over --
Filet mignon --
Part four. Entrées, second service: Medici à la Parisienne, early 1600s --
Bourbon Street --
Deserts and desserts --
Relais race --
Blunt is better --
Royal jackrabbits --
A profession of foie --
Pardon my French; did you say Mazzarino? --
Thicker than water --
Part five. Entrées, troisième service: Versailles à la Royale, 1638-1715 --
Versailles detour --
Order in the court! --
Calorie count --
Hot to trot --
Café break --
Blue mouths and green thumbs --
A cabbage is a cabbage is a cabbage --
Delusions of grandeur --
Le goose is cooked! --
Star suicides continued --
Eat like a king --
Part six. Entrées, quatrième service: ancienne nouvelle, 1700s --
Regency style --
On the menu --
Ancienne nouvelle --
Quintessential reading --
Voltaire revolted --
À la Royale à la carte --
The restaurants revolution --
The original see-and-be-seen scene --
Spring back, fall forward --
Part seven. Entremets, cinquième service: regime change, late 1700s-early 1800s --
Monsieur Patate --
Liberty, gluttony, fraternity! --
Pig's trotters, roast chicken, and salty blood --
A tale of two gastronomes --
Alimentary, dear Grimod! --
Sanctifying the Devil --
Something is rotten in Paris --
Savarin cake walk --
The heavyweights --
The pleasure principle --
Part eight. Hors d'oeuvres: dining out, 1800s --
Hauteur cuisine --
Chef à la king ---
The holy hog --
The belly of Zola --
Carnal delights --
Nile cruise --
Part nine. Dessert: modern times, mid-1800s-late 1900s --
Grand Boulevardiers --
Potluck --
Bubble, bubble --
Boil, broil, braise, and brew --
The original wine bar --
Bistro à go-go --
Rarefied and reverential --
Prince versus king --
Curnonsky quipster extraordinaire --
Larger than --
Soft-power cuisine --
Part ten. Digestif: neo-retro-post-postmodern nouvelle d'auteur, 1970s-the present --
Passé present --
Decline and fall --
Bonne nouvelle.
Responsibility: David Downie.
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Abstract:

From the critically acclaimed author of Paris, Paris and A Passion for Paris, comes a delectable culinary history of the gastronomic capital of the world.  Read more...

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"Skillfully combines culinary history with reports from some of the city's most tasteful arrondissements, [Downie] adopts the conceit of a historian's walking tour, conflating the past with the Read more...

 
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