French Gastronomy The History and Geography of a Passion |
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| Author:
| Pitte, Jean-Robert |
| Translator:
| Gladding, Jody |
| Series title: | Arts and Traditions of the Table: Perspectives on Culinary History Ser. |
| ISBN: | 978-0-231-12416-4 |
| Publication Date: | Mar 2002 |
| Publisher: | Columbia University Press
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| Book Format: | Hardback |
| List Price: | USD $40.00 |
Book Description:
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Why did the passion for food-gastronomy-originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place.
Why did the passion for food-gastronomy-originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place.