Download or read online books in PDF, EPUB and Mobi Format. Click Download or Read Online button to get book now. This site is like a library, Use search box in the widget to get ebook that you want.

French Food

French Food Author Lawrence R. Schehr
ISBN-10 9781135347116
Release 2013-05-13
Pages 288
Download Link Click Here

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
Download Link Click Here

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.



The Table Comes First

The Table Comes First Author Adam Gopnik
ISBN-10 9780307700599
Release 2011-10-25
Pages 320
Download Link Click Here

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
Download Link Click Here

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.



World Food An Encyclopedia of History Culture and Social Influence from Hunter Gatherers to the Age of Globalization

World Food  An Encyclopedia of History  Culture and Social Influence from Hunter Gatherers to the Age of Globalization Author Mary Ellen Snodgrass
ISBN-10 9781317451600
Release 2016-06-11
Pages 800
Download Link Click Here

This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.



Arranging the Meal

Arranging the Meal Author Jean-Louis Flandrin
ISBN-10 9780520238855
Release 2007-10-15
Pages 209
Download Link Click Here

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.



Specialist Journalism

Specialist Journalism Author Barry Turner
ISBN-10 9781136509001
Release 2013-01-03
Pages 232
Download Link Click Here

Combining practical 'how to' skills with reflection on the place of each specialism in the industry, this guide features the skills needed to cover specialist areas, including writing match reports for sport, reviewing the arts, and dealing with complex information for science. The book will also discuss how specialist journalists have contributed to the mainstream news agenda, as well as analysing how different issues have been covered in each specialism, such as the credit crunch, global warming, national crime statistics and the celebrity culture in sport. Areas covered include: Sport Business Politics Crime Environment Fashion Food Music Media Science Health Law Travel War Wine



Balzac s Omelette

Balzac s Omelette Author Anka Muhlstein
ISBN-10 9781590514740
Release 2012-02-14
Pages 200
Download Link Click Here

“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 9780307958174
Release 2011-10-05
Pages 684
Download Link Click Here

For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.



Feast and Folly

Feast and Folly Author Allen S. Weiss
ISBN-10 9780791487884
Release 2012-02-01
Pages 170
Download Link Click Here

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.



Paris to the Moon

Paris to the Moon Author Adam Gopnik
ISBN-10 1588361381
Release 2001-12-18
Pages 368
Download Link Click Here

Paris. The name alone conjures images of chestnut-lined boulevards, sidewalk cafés, breathtaking façades around every corner--in short, an exquisite romanticism that has captured the American imagination for as long as there have been Americans. In 1995, Adam Gopnik, his wife, and their infant son left the familiar comforts and hassles of New York City for the urbane glamour of the City of Light. Gopnik is a longtime New Yorker writer, and the magazine has sent its writers to Paris for decades--but his was above all a personal pilgrimage to the place that had for so long been the undisputed capital of everything cultural and beautiful. It was also the opportunity to raise a child who would know what it was to romp in the Luxembourg Gardens, to enjoy a croque monsieur in a Left Bank café--a child (and perhaps a father, too) who would have a grasp of that Parisian sense of style we Americans find so elusive. So, in the grand tradition of the American abroad, Gopnik walked the paths of the Tuileries, enjoyed philosophical discussions at his local bistro, wrote as violet twilight fell on the arrondissements. Of course, as readers of Gopnik's beloved and award-winning "Paris Journals" in The New Yorker know, there was also the matter of raising a child and carrying on with day-to-day, not-so-fabled life. Evenings with French intellectuals preceded middle-of-the-night baby feedings; afternoons were filled with trips to the Musée d'Orsay and pinball games; weekday leftovers were eaten while three-star chefs debated a "culinary crisis." As Gopnik describes in this funny and tender book, the dual processes of navigating a foreign city and becoming a parent are not completely dissimilar journeys--both hold new routines, new languages, a new set of rules by which everyday life is lived. With singular wit and insight, Gopnik weaves the magical with the mundane in a wholly delightful, often hilarious look at what it was to be an American family man in Paris at the end of the twentieth century. "We went to Paris for a sentimental reeducation-I did anyway-even though the sentiments we were instructed in were not the ones we were expecting to learn, which I believe is why they call it an education."



Defining Culinary Authority

Defining Culinary Authority Author Jennifer J. Davis
ISBN-10 9780807145357
Release 2013-01-02
Pages 264
Download Link Click Here

In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence -- and thus shaped standards of taste -- continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.



Mastering the Art of French Eating

Mastering the Art of French Eating Author Ann Mah
ISBN-10 9781101638156
Release 2013-09-26
Pages 288
Download Link Click Here

The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths. Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.



Fast Cars Clean Bodies

Fast Cars  Clean Bodies Author Kristin Ross
ISBN-10 0262680912
Release 1996-01
Pages 261
Download Link Click Here

Fast Cars, Clean Bodies examines the crucial decade from Dien Bien Phu to the mid-1960s when France shifted rapidly from an agrarian, insular, and empire-oriented society to a decolonized, Americanized, and fully industrial one. In this analysis of a startling cultural transformation Kristin Ross finds the contradictions of the period embedded in its various commodities and cultural artifacts -- automobiles, washing machines, women's magazines, film, popular fiction, even structuralism -- as well as in the practices that shape, determine, and delimit their uses. In each of the book's four chapters, a central object of mythical image is refracted across a range of discursive and material spaces: social and private, textual and cinematic, national and international. The automobile, the new cult of cleanliness in the capital and the colonies, the waning of Sartre and de Beauvoir as the couple of national attention, and the emergence of reshaped, functionalist masculinities (revolutionary, corporate, and structural) become the key elements in this prehistory of postmodernism in France. Modernization ideology, Ross argues, offered the promise of limitless, even timeless, development. By situating the rise of "end of history" ideologies within the context of France's transition into mass culture and consumption, Ross returns the touted timelessness of modernization to history. She shows how the realist fiction and film of the period, as well as the work of social theorists such as Barthes, Lefebvre, and Morin who began at the time to conceptualize "everyday life," laid bare the disruptions and the social costs of events. And she argues that the logic of the racism prevalent in France today, focused on the figure of the immigrant worker, is itself the outcome of the French state's embrace of capitalist modernization ideology in the 1950s and 1960s.



Corkscrewed

Corkscrewed Author Robert V. Camuto
ISBN-10 9780803218697
Release 2008-01-01
Pages 191
Download Link Click Here

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 Cooking of France

The Cooking of France Author Matthew Locricchio
ISBN-10 0761412166
Release 2003
Pages 79
Download Link Click Here

Introduces the different culinary regions of France through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.



Table

   Table  Author Becky Brown
ISBN-10 9781585108749
Release 2017-06-15
Pages 224
Download Link Click Here

Intended for intermediate or advanced students of French, À Table ! The Food Culture of France is a content-based cultural text centered around the cuisine of France and various French-speaking cultures. Organized like a French menu, each chapter includes prose, poetry, film references, and recipes, together with vocabulary, grammar points, and exercises. This second edition of À Table ! features a redesigned full-color interior to reflect the richness and color of French food culture and history. The author has also added questions for reading comprehension and has expanded and rearranged select readings to give the text a more coherent organization. A chronological arrangement of chapters, along with a variety of food-related sources, encourages a comprehensive yet flexible approach to learning French language and its cultural contexts.