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A bite-sized history of France : gastronomic tales of revolution, war, and enlightenment

by Henaut, Stéphane (Author), Mitchell, Jeni (Author)

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"A French cheesemonger and an American academic and ex-pat join forces to serve up a sumptuous history of France and its food, in the delicious tradition of Anthony Bourdain, Peter Mayle, and Pamela Druckerman"-- Full description


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Table of Contents:
  • Our ancestors, the Gauls
  • The virgin of the kidney
  • Barbarians at the plate
  • Ode to gluttony
  • Left behind : the goats of Poitou
  • The sweetest king
  • They came from the sea
  • Feudal fare
  • Of monks and men
  • Fighting for plums
  • The wine that got away
  • The vegetarian heresy
  • A papal red
  • The white gold of Guérande
  • Legacy of a black prince
  • The vinegar of the four thieves
  • The cheese of emperors and mad kings
  • La dame de beauté and the mushroom mystery
  • Fruits of the Renaissance
  • The mother sauces
  • Conquest and chocolate
  • The culinary contributions of Madame Serpent
  • A chicken in every pot
  • The chestnut insurgency
  • The bitter roots of sugar
  • The liquor of the gods
  • The crescent controversy
  • War and peas
  • The Devil's wine
  • An enlightened approach to food
  • Revolution in the cafés
  • Pain d'égalité
  • The potato propagandist
  • The pyramid provocation
  • The man who abolished the seasons
  • The fifth crêpe
  • The king of cheeses
  • A revolutionary banquet
  • The end of the oyster express
  • Revelation in a bottle
  • The curse of the green fairy
  • Siege gastronomy
  • The peanut patrimony
  • Gastronomads on the sun road
  • A friend in difficult hours
  • A mutiny and a laughing cow
  • "Bread, peace, and liberty" : the socialist baguette
  • Couscous : the assimilation (or not) of empire
  • The forgotten vegetables
  • Canon Kir joins the resistance
  • France and the United States : from liberation to exasperation
  • Conclusion.