Reseña de Choise

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 (independent scholar) 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. Chevallier's last chapter, "Signature Dishes," includes detailed information about the most exquisite and famed foods of Paris. 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! Summing Up: Highly recommended. All readers. --Jeffrey Stephen Sabol, Long Beach City Collge