The Resource A taste of Paris : a history of the Parisian love affair with food, David Downie
A taste of Paris : a history of the Parisian love affair with food, David Downie
Resource Information
The item A taste of Paris : a history of the Parisian love affair with food, David Downie represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Vancouver Public Library.This item is available to borrow from 2 library branches.
Resource Information
The item A taste of Paris : a history of the Parisian love affair with food, David Downie represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Vancouver Public Library.
This item is available to borrow from 2 library branches.
- 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
- Language
- eng
- Edition
- First edition.
- Extent
- xvi, 280 pages
- 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
- Isbn
- 9781250082930
- Label
- A taste of Paris : a history of the Parisian love affair with food
- Title
- A taste of Paris
- Title remainder
- a history of the Parisian love affair with food
- Statement of responsibility
- David Downie
- Language
- eng
- 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
- Cataloging source
- DLC
- http://library.link/vocab/creatorName
- Downie, David
- Dewey number
- 394.1/20944361
- Illustrations
- illustrations
- Index
- no index present
- LC call number
- TX637
- LC item number
- .D657 2017
- Literary form
- non fiction
- http://library.link/vocab/subjectName
-
- Food
- Gastronomy
- Paris (France)
- Label
- A taste of Paris : a history of the Parisian love affair with food, David Downie
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- 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
- Dimensions
- 25 cm
- Edition
- First edition.
- Extent
- xvi, 280 pages
- Isbn
- 9781250082930
- Lccn
- 2017018869
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- illustrations
- System control number
-
- ocn967029204
- (OCoLC)967029204
- Label
- A taste of Paris : a history of the Parisian love affair with food, David Downie
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- 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
- Dimensions
- 25 cm
- Edition
- First edition.
- Extent
- xvi, 280 pages
- Isbn
- 9781250082930
- Lccn
- 2017018869
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- illustrations
- System control number
-
- ocn967029204
- (OCoLC)967029204
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