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A History of the Food of Paris: From Roast Mammot... di Chevallier, Jim HC FIRMATO-
US $29,79
CircaEUR 26,72
Condizione:
“THIS BOOK IS IN VERY GOOD CONDITION AND IS SIGNED TO A FAN”
Ottime condizioni
Libro che non sembra nuovo ed è già stato letto, ma è in condizioni eccellenti. Nessun danno evidente alla copertina, dotato di sovraccoperta(se applicabile) per le copertine rigide. Nessuna pagina mancante o danneggiata, piegata o strappata, nessuna sottolineatura/evidenziazione di testo né scritte ai margini. Potrebbe presentare minimi segni identificativi sulla copertina interna. Mostra piccolissimi segni di usura. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
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Numero oggetto eBay:304954432101
Specifiche dell'oggetto
- Condizione
- Ottime condizioni
- Note del venditore
- “THIS BOOK IS IN VERY GOOD CONDITION AND IS SIGNED TO A FAN”
- Artist
- Chevallier, Jim
- Publication Name
- N/A
- Release Title
- A History of the Food of Paris: From Roast Mammoth to Steak Fr...
- Signed
- Yes
- Book Series
- Big City Food Biographies Ser.
- Ex Libris
- No
- Narrative Type
- Nonfiction
- Original Language
- English
- Inscribed
- Yes
- Intended Audience
- Adults
- Edition
- First Edition
- Colour
- N/A
- Vintage
- No
- Brand
- N/A
- Personalize
- Yes
- Type
- Hardback
- EAN
- 9781442272828
- ISBN
- 1442272821
- Era
- 2010s
- Personalized
- Yes
- Features
- Illustrated
- Country/Region of Manufacture
- United States
- Book Title
- History of the Food of Paris : from Roast Mammoth to Steak Frites
- Publisher
- Rowman & Littlefield Publishers, Incorporated
- Item Length
- 9.3 in
- Publication Year
- 2018
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.8 in
- Genre
- Travel, Cooking, Social Science, Business & Economics, History
- Topic
- Food, Lodging & Transportation / General, Regional & Ethnic / French, Food, Lodging & Transportation / Restaurants, Europe / France, General, Industries / Food Industry, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History
- Item Weight
- 17.3 Oz
- Item Width
- 6.2 in
- Number of Pages
- 266 Pages
Informazioni su questo prodotto
Product Identifiers
Publisher
Rowman & Littlefield Publishers, Incorporated
ISBN-10
1442272821
ISBN-13
9781442272828
eBay Product ID (ePID)
239896196
Product Key Features
Book Title
History of the Food of Paris : from Roast Mammoth to Steak Frites
Number of Pages
266 Pages
Language
English
Publication Year
2018
Topic
Food, Lodging & Transportation / General, Regional & Ethnic / French, Food, Lodging & Transportation / Restaurants, Europe / France, General, Industries / Food Industry, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History
Illustrator
Yes
Genre
Travel, Cooking, Social Science, Business & Economics, History
Book Series
Big City Food Biographies Ser.
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
17.3 Oz
Item Length
9.3 in
Item Width
6.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2017-050164
Reviews
Jim Chevallier's fascinating new book showcases the evolution of Parisian cuisine over thousands of years, from Merovingian feasts to today's cornucopia from around the world: including steak frites, burgers, couscous, falafel, and nem. Chevallier mines a wealth of primary sources for mouthwatering stories about treats such as French onion soup (originally full of cabbage!); waffles; escargots; and magret de canard, as well as captivating street vendors, cabaret owners, bakers, and more -- all illuminated with well-chosen references to recent research on restaurants, markets, immigration and fast food., Part of the Big City Food Biographies series from Rowman & Littlefield, this volume focuses on the food of Paris, France. Written from a first-person perspective, the author takes the reader on a culinary exploration of this well-known and famous city. The first three chapters provide a history of food in Paris from its origins up to the present; the following four chapters discuss ways in which food was and is obtained or sold in chapters entitled "Selling Food: Markets, Fairs, Shops, and Supermarkets," "Selling Meals: Before the Restaurant," "Selling Meals: The Restaurant," and "Selling Meals: Moving toward Modernity." The final four chapters detail foreign and immigrant food, drinks, Paris cookbooks, and signature dishes. Sprinkled with black-and-white pictures and illustrations of Paris and its history in relation to food, this book is a wonderful guide for anyone visiting Paris and looking to experience its culinary history and modern restaurants.--Bradford Lee Eden, Wide-ranging in its survey of Parisian gastronomy, A History of the Food of Paris is a rich account of the French capital's foods and foodways. From medieval street vendors of herring, pigeons, cress, and chervil, to name only a few, to today's luxurious Grand Véfour restaurant with its history dating back to the 18th century, this informative book, clearly a labor of love, will enrich the culinary experience of visitors and locals alike., Wide-ranging in its survey of Parisian gastronomy, A History of the Food of Paris is a rich account of the French capital's foods and foodways. From medieval street vendors of herring, pigeons, cress, and chervil, to name only a few, to today's luxurious Grand Vfour restaurant with its history dating back to the 18th century, this informative book, clearly a labor of love, will enrich the culinary experience of visitors and locals alike., This is not merely a book about the history of food in Paris. It is also covers the history of writing about the food of Paris. [Chevallier] masterfully procures for the reader a condensed history of Paris, spanning from the time of the Neanderthals to the modern day; considering this scope, his approach is neither dry nor tedious but surprisingly concise. The reader is engaged by the masterful storytelling, which describes several major historical food-related developments, from the progression of the professional chef to the birth of the modern day restaurant and the eclectic ethnic foods found in Paris today. To bolster his narrative, Chevallier employs excerpts from writers, philosophers, and historians who experienced these events firsthand. . . .This book not only satisfies those looking for their fix of food-related history but also readers curious about the people who have written on food throughout history. While a reader can consume this book quite rapidly, it is also chock-full of information including a full index, chapter notes, and a selected bibliography. A must-read for all literature loving foodies! Highly recommended.
TitleLeading
A
Table Of Content
1.Material resources 2.From the Neanderthals to the Franks 3.From the Capetians to modern times: an overview 4.Selling food: markets, fairs, shops and supermarkets 5.Selling meals: before the restaurant 6.Selling meals: the restaurant 7.Selling meals: moving towards modernity 8.Foreign and immigrant food 9.Drink 10.In search of the Paris cookbook 11.Signature dishes Epilogue: the endless feast
Synopsis
Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city's food from the Neanderthals to today's bistros and food trucks. The colorful history of the city's markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city., The history of Parisian food is covered in this captivating tour of the physical city and its culinary heritage from the time of its first inhabitants through today. The author takes a look at its markets, its eateries, its immigrant groups and their food, its drinks, its cookbooks, and the dishes and recipes that exemplify the city's offerings.
LC Classification Number
TX360.F67C 45 2018
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- o***k (45)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoThis is a dream book of mine that I have been searching for years to find!!! The seller had a very reasonable price, as well as excellent packaging and lightning fast shipping time! The item arrived in wonderful condition and exactly as described. I could not recommend this seller enough! Perfect purchase and I’m extremely pleased to add this to my Abhorsen/Old Kingdom collection!!! Thanks so much (:Clariel (The Old Kingdom) By Garth Nix 2014 HC VG 1ST LTD #1 / 20 'FLAT SIGNED' (#295517010784)
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