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French Food

French Food Author Lawrence R. Schehr
ISBN-10 9781135347116
Release 2013-05-13
Pages 288
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More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters.



The Farm to Table French Phrasebook

The Farm to Table French Phrasebook Author Victoria Mas
ISBN-10 9781612433806
Release 2014-08-18
Pages 296
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The Farm to Table French Phrasebook has been writing in one form or another for most of life. You can find so many inspiration from The Farm to Table French Phrasebook also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Farm to Table French Phrasebook book for free.



Arranging the Meal

Arranging the Meal Author Jean-Louis Flandrin
ISBN-10 9780520238855
Release 2007-10-15
Pages 209
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The sequence in which food has been served at meals has changed greatly over the centuries and has also varied from one country to another, a fact noted in virtually every culinary history. Most food writers have treated the more significant alterations as stand-alone events. The most famous example of such a change occurred in the nineteenth century, when service à la française—in which the stunning presentation made a great show but diners had to wait to be served—gave way to service à la russe, in which platters were passed among diners who served themselves. But in Arranging the Meal, the late culinary historian Jean-Louis Flandrin argues that such a change in the order of food service is far from a distinct event. Instead he regards it as a historical phenomenon, one that happened in response to socioeconomic and cultural factors—another mutation in an ever-changing sequence of customs. As France's most illustrious culinary historian, Flandrin has become a cult figure in France, and this posthumous book is not only his final word but also a significant contribution to culinary scholarship. A foreword by Beatrice Fink places Flandrin's work in context and offers a personal remembrance of this French culinary hero.



The Table Comes First

The Table Comes First Author Adam Gopnik
ISBN-10 9780307700599
Release 2011-10-25
Pages 320
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Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing—“You still eat meat?” With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to discovering the true meaning of food in our lives? With inimitable charm and learning, Adam Gopnik takes us on a beguiling journey in search of that meaning as he charts America’s recent and rapid evolution from commendably aware eaters to manic, compulsive gastronomes. It is a journey that begins in eighteenth-century France—the birthplace of our modern tastes (and, by no coincidence, of the restaurant)—and carries us to the kitchens of the White House, the molecular meccas of Barcelona, and beyond. To understand why so many of us apparently live to eat, Gopnik delves into the most burning questions of our time, including: Should a Manhattanite bother to find chicken killed in the Bronx? Is a great vintage really any better than a good bottle of wine? And: Why does dessert matter so much? Throughout, he reminds us of a time-honored truth often lost amid our newfound gastronomic pieties and certitudes: What goes on the table has never mattered as much to our lives as what goes on around the table—the scene of families, friends, lovers coming together, or breaking apart; conversation across the simplest or grandest board. This, ultimately, is who we are. Following in the footsteps of Jean Anthelme Brillat-Savarin, Adam Gopnik gently satirizes the entire human comedy of the comestible as he surveys the wide world of taste that we have lately made our home. The Table Comes First is the delightful beginning of a new conversation about the way we eat now. From the Hardcover edition.



Savoring the Past

Savoring the Past Author Barbara Ketcham Wheaton
ISBN-10 9781439143735
Release 2011-01-18
Pages 368
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Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.



Feast and Folly

Feast and Folly Author Allen S. Weiss
ISBN-10 9780791487884
Release 2012-02-01
Pages 170
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Treats French cuisine as a "fine art," offering both historical background as well as a deep analysis of the social, political, and aesthetic aspects of cuisine and taste.



Balzac s Omelette

Balzac s Omelette Author Anka Muhlstein
ISBN-10 9781590514740
Release 2012-02-14
Pages 200
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“Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are. ”This is the motto of Anka Muhlstein’s erudite and witty book about the ways food and the art of the table feature in Honoré de Balzac’s The Human Comedy. Balzac uses them as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing more suggestively than money, appearances, and other more conventional trappings. Full of surprises and insights, Balzac’s Omelet invites you to taste anew Balzac’s genius as a writer and his deep understanding of the human condition, its ambitions, its flaws, and its cravings.



Mastering the Art of French Cooking

Mastering the Art of French Cooking Author Julia Child
ISBN-10 9780307958181
Release 2012-04-03
Pages 648
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The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.



Tasting French Terroir

Tasting French Terroir Author Thomas Parker
ISBN-10 9780520277502
Release 2015-05-01
Pages 248
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This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroir’s evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.



Corkscrewed

Corkscrewed Author Robert V. Camuto
ISBN-10 9780803218697
Release 2008-01-01
Pages 191
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Robert V. Camuto s interest in wine turned into a passion when he moved to France and began digging into local soils and cellars. Corkscrewed recounts Camuto s journey through France s myriad regions and how the journey brought about a profound change in everything he believed about wine. The world of great wines was once dominated by great Bordeaux ch'teaux. As those ch'teaux were bought up by moguls and international corporations, the heart of French winemaking moved into the realm of small producers, whose wines reflect the stunning diversity of regional environment, soil, and culture terroir. In this book we follow Camuto across France as he works harvesting grapes in Alsace, learns about wine and bombs in Corsica, and eats and drinks his way through the world s greatest bacchanalia in Burgundy. Along the route he discovers a new generation of winemakers who have rejected chemicals, additives, and technologically altered wines. His book charts an odyssey into this new world of French wine, a world of biodynamic winegrowing, herbal treatments, lunar cycles, and grape varieties long ago dismissed as difficult. A celebration of the diversity that makes French wine more than a mere commodity, Camuto s work is a delightful look beyond the supermarket to the various flavors offered by the true vintners of France.



The Dreyfus Affair and the Crisis of French Manhood

The Dreyfus Affair and the Crisis of French Manhood Author Christopher E. Forth
ISBN-10 STANFORD:36105026568076
Release 2004-01-06
Pages 300
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Historian Christopher E. Forth shows how the rhetoric and images used during the Dreyfus Affair reflected French anxieties about masculinity and modernity, and also facilitated ongoing debates about the state of French manhood through the First World War.



French Kids Eat Everything

French Kids Eat Everything Author Karen Le Billon
ISBN-10 9780062103314
Release 2012-04-03
Pages 320
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French Kids Eat Everything is a wonderfully wry account of how Karen Le Billon was able to alter her children’s deep-rooted, decidedly unhealthy North American eating habits while they were all living in France. At once a memoir, a cookbook, a how-to handbook, and a delightful exploration of how the French manage to feed children without endless battles and struggles with pickiness, French Kids Eat Everything features recipes, practical tips, and ten easy-to-follow rules for raising happy and healthy young eaters—a sort of French Women Don’t Get Fat meets Food Rules.



The Cooking of France

The Cooking of France Author Matthew Locricchio
ISBN-10 0761412166
Release 2003
Pages 79
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Introduces the different culinary regions of France through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.



Paris to the Moon

Paris to the Moon Author Adam Gopnik
ISBN-10 9781743346068
Release 2008-03-01
Pages 352
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The finest book on France in recent years - Alain de Botton, New York Times Book ReviewA conscientious, scrupulously savvy American husband and father meets contemporary France, and fireworks result, lighting up not just the Eiffel Tower - John Updike



The Very Rich Hours of Adrienne Monnier

The Very Rich Hours of Adrienne Monnier Author Adrienne Monnier
ISBN-10 0803282273
Release 1976
Pages 536
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In 1920s Paris, Adrienne Monnier provided a focal point for the writers and artists drawn to the Left Bank. Her bookstore in the Rue de l’Odeon was aptly called La Maison des Amis des Livres. Monnier took a simple though sophisticated delight in language, books, art, music, nature, friendship, and food. Her 1940 journal, written as Paris fell to the Germans and originally published in 1976, is a rich tapestry of essays, reviews, and personal recollections. She goes to lunch with Colette, visits T. S. Eliot, befriends Joyce, argues with Breton, takes walks with Gide, publishes her elegant reviews, and reflects on the ballet, opera, Steinberg drawings, Marlon Brando and Alec Guinness movies, and the country of her birth.



Cuisine and Culture

Cuisine and Culture Author Linda Civitello
ISBN-10 9780470403716
Release 2011-03-29
Pages 436
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Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.



French Crossword Puzzles for Practice and Fun

French Crossword Puzzles for Practice and Fun Author Heather McCoy
ISBN-10 9780486485850
Release 2012-01-19
Pages 112
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Seventy-two amusing and challenging puzzles offer an entertaining and effective way for French-language students at all levels to sharpen their vocabulary and spelling skills. The book contains three different types of crossword puzzles: English clues with French answers, French clues with English answers, and French clues with French answers.