Eating eternity : food, art and literature in France / John Baxter.

ISBN:

9781938450945

Title:

Author:

Baxter, John, author.

Personal Author:

Baxter, John, author.

Edition:

1st edition.

Physical Description:

1 online resource (273 pages)

General Note:

"With a list of historical Paris restaurants and maps" -- Cover.

Includes index.

Contents:

Introduction -- Chapter 1: Bon Appetit! -- Food as cultural symbol -- Chapter 2: Rules of the Hunt -- Aristocracy's sport finds its way into art -- Chapter 3: The Food of the Poor -- Don't enquire too closely about what goes into the sausage -- Chapter 4: Feasts at Versailles -- Roast peacock, larks' tongues in honey and Louis XIV performs for his guests -- Chapter 5: Fishing For Compliments -- François Vatel's suicide over the disgrace of the missing fish -- Chapter 6: Tools of the Trade -- But first, Louis XVI grabbed the choicest morsels with his fingers -- Chapter 7: Still Lives -- Jean-Baptiste-Siméon Chardin influences Matisse, Cézanne and Picasso -- Chapter 8: The Dinner at Varennes -- Gourmand King Louis XVI becomes prisoner of innkeeper Monsieur Sauce -- Chapter 9: A Painter in a Pear Tree -- Cézanne conquers Paris with an apple -- Chapter 10: The Humbler Poisons -- "Come quickly, I am tasting the stars!" -Dom Pérignon -- Chapter 11: Cheese as a National Symbol -- "How can you govern a country that has 246 varieties of cheese?"-Charles de Gaulle -- Chapter 12: The Rise of the Restaurant -- Still open: Le Grand Véfour, which served Victor Hugo, Napoleon, Josephine, George Sand, Colette and Jean Cocteau -- Chapter 13: The Blood of Life -- "I live on good soup, not on fine words"-Molière -- Chapter 14: An Army Runs On Its Stomach -- Dining with Napoleon Bonaparte -- Chapter 15: Absinthe, The Green Fairy -- "You see things as they really are"-Oscar Wilde -- Chapter 16: The Importance of Bread -- Jean-François Millet's The Gleaners -- Chapter 17: En Plein Air -- Lunch in the garden with Claude Monet -- Chapter 18: Comfort Food -- Henri Matisse's codfish paste and devil's potatoes -- Chapter 19: Setting Meals to Music -- Paris café life in the operas of Puccini and Rossini.

Chapter 20: The Zoo is On the Menu -- Voisin's Christmas feast of 1870 -- Chapter 21: On The French Riviera -- Renoir, Colette, Picasso, Fitzgerald and Hemingway enjoy the flavors of the Côte d'Azur -- Chapter 22: Surreal Cannibals -- Dalí, Buñuel and cannibal fantasies -- Chapter 23: Coffee Time -- Sartre, de Beauvoir and Camus at the Café de Flore, Modigliani at the Rotonde and Toulouse-Lautrec at the Rat Mort -- Chapter 24: Shaken But Not Stirred -- Add liquor, jazz and Josephine Baker -- Chapter 25: Melted Camembert and Limp Fried Eggs -- Salvador Dalí's The Persistence of Memory -- Chapter 26: The Food Front -- Surviving the German Occupation by rationing, foraging and "Party Surprise" -- Chapter 27: The Chicken From Hell -- New French favorites from India, Russia, China and Vietnam -- Chapter 28: Stars of the Stove -- Carême and Escoffier to Soyer and Child -- Chapter 29: Food Heaven -- The culinary traditions of France -- A Gastronomical Paris.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Gastronomy -- France.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2017

Publication Information:

New York :

Museyon,

2017.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.0130944 BAX	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

"Show me another pleasure like dinner which comes every day and lasts an hour," wrote Talleyrand. That Napoleon's most gifted advisor should speak so highly of eating says much about the importance of food in French culture. From the crumbs of a madeleine dipped in tisane that inspired Marcel Proust to the vast produce market where Emile Zola set one of his finest novels, the French have celebrated the relationship between art and food. Eating Eternity offers a seductive menu of those places in the French capital where art and food have intersected. Appendices guide you to the restaurant where Napoleon proposed to Josephine, the cafés patronized by Ernest Hemingway, Henry Miller, Isadora Duncan and Man Ray, as well as those out-of-the-way sites that bring to life the culinary experience of Paris. Eating Eternity is an invaluable and unique guide to the art and food of Paris. Bon appetit!

Author Notes

John Baxter was born in Randwick, New South Wales in 1939. He is an Australian-born writer, journalist, and film-maker. He has lived in Britain and the U.S. as well as in his native Sydney, but has made his home in Paris since 1989. He began writing science fiction in the early 1960s for New Worlds, Science Fantasy and other British magazines. His first novel was published as a book in the US by Ace as The Off-Worlders. He was Visiting Professor at Hollins College in Virginia in 1975-1976. He has written a number of short stories and novels in that genre and a book about SF in the movies, as well as editing collections of Australian science fiction.

For a number of years in the sixties, he was active in the Sydney Film Festival, and during the 1980s served in a consulting capacity on a number of film-funding bodies, as well as writing film criticism for The Australian and other periodicals. Since moving to Paris, he has written four books of autobiography, A Pound of Paper: Confessions of a Book Addict, We'll Always Have Paris: Sex and Love in the City of Light, Immoveable feast : a Paris Christmas, and The Most Beautiful Walk in the World : a Pedestrian in Paris. In 2015 his title, Five Nights in Paris: After Dark in the City of Light, made The New Zealand Best Seller List.

(Bowker Author Biography)