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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.
Jim Chevallier is a food historian who has been cited in "The New Yorker", "The Smithsonian" and the French newspapers "Liberation" and "Le Figaro", among other publications. CHOICE has named his "A History of the Food of Paris: From Roast Mammoth to Steak Frites" an Outstanding Academic Title for 2019. His preceding work was "Before the Baguette: The History of French Bread".
Material resourcesFrom the Neanderthals to the FranksFrom the Capetians to modern times: an overviewSelling food: markets, fairs, shops and supermarketsSelling meals: before the restaurantSelling meals: the restaurantSelling meals: moving towards modernityForeign and immigrant foodDrinkIn search of the Paris cookbookSignature dishesEpilogue: the endless feast
