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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

Creator
Author
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
Work
Publication
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
Instance
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
Creator
Author
Subject
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
Instantiates
Publication
Copyright
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
Publication
Copyright
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

Subject

Library Locations

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      49.249543 -123.18539

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