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French gastronomy : the history and geography of a passion /
Why did the passion for food -- gastronomy -- originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surroundi...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés Francés |
| Publicado: |
New York :
Columbia University Press,
[2002]
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| Colección: | Arts and traditions of the table.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Pitte, Jean-Robert, |d 1949- |e author. | |
| 240 | 1 | 0 | |a Gastronomie française. |l English |
| 245 | 1 | 0 | |a French gastronomy : |b the history and geography of a passion / |c Jean-Robert Pitte ; translated by Jody Gladding. |
| 264 | 1 | |a New York : |b Columbia University Press, |c [2002] | |
| 264 | 4 | |c ©2002 | |
| 300 | |a 1 online resource (xviii, 207 pages, 17 unnumbered pages of plates) : |b illustrations, maps. | ||
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| 490 | 1 | |a Arts and traditions of the table : perspectives on culinary history | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a France : the land of milk and honey or the old country of gourmands? -- Is gourmandism a sin in France? -- Governing at the table : birth of a model -- The gastronomic restaurant, or haute cuisine on the streets -- Epilogue : foods that have a soul : a map of the future for France. | |
| 520 | |a Why did the passion for food -- gastronomy -- originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. | ||
| 588 | 0 | |a Print version record. | |
| 546 | |a English. | ||
| 590 | |a JSTOR |b Books at JSTOR Evidence Based Acquisitions | ||
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| 650 | 0 | |a Gastronomy |x History. | |
| 650 | 0 | |a Cooking, French. | |
| 650 | 6 | |a Gastronomie |x Histoire. | |
| 650 | 7 | |a HISTORY |z Europe |z France. |2 bisacsh | |
| 650 | 7 | |a Cooking, French. |2 fast |0 (OCoLC)fst01753313 | |
| 650 | 7 | |a Gastronomy. |2 fast |0 (OCoLC)fst00938901 | |
| 655 | 7 | |a History. |2 fast |0 (OCoLC)fst01411628 | |
| 700 | 1 | |a Gladding, Jody, |d 1955- |e translator. | |
| 776 | 0 | 8 | |i Print version: |a Pitte, Jean-Robert, 1949- |s Gastronomie française. English. |t French gastronomy. |d New York : Columbia University Press, ©2002 |z 0231124163 |w (DLC) 2001028637 |w (OCoLC)46713169 |
| 830 | 0 | |a Arts and traditions of the table. | |
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