Food culture in France / Julia Abramson.

ISBN:

9780313327971

Titre:

Auteur:

Abramson, Julia.

Auteur personnel:

Abramson, Julia.

Informations de publication:

Westport, Conn. : Greenwood Press, 2007.

Description physique:

xviii, 197 p. : ill., map ; 25 cm.

Série:

Food culture around the world,

Titre de la série:

Food culture around the world, 1545-2638

Contenu:

Historical overview -- Major foods and ingredients -- Cooking -- Typical meals -- Eating out -- Special occasions -- Diet and health.

Terme sujet:

Cookery, French.

Food habits -- France.

Format:

Livres

Accès électronique:

Table of contents only http://www.loc.gov/catdir/toc/ecip071/2006031524.html

Date de publication:

2007

WAIT_PUBINFO:

Westport, Conn. : Greenwood Press, 2007.

Disponible:*

Numéro de rayon	Type de documentation	Copier	Emplacement en rayon	Statut
394.120944 ABR	Week loan	1	Standard shelving location	Recherche en cours... Inconnu

French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health.

The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.

Notes de l'auteur

Julia Abramson is Associate Professor of French at the University of Oklahoma, Norman.

Table des matières

Series Foreword	p. vii
Acknowledgments	p. ix
Introduction	p. xi
Timeline	p. xiii
1 Historical Overview	p. 1
2 Major Foods and Ingredients	p. 41
3 Cooking	p. 81
4 Typical Meals	p. 103
5 Eating Out	p. 117
6 Special Occasions	p. 137
7 Diet and Health	p. 155
Glossary	p. 169
Resource Guide	p. 171
Selected Bibliography	p. 175
Index	p. 185

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Table des matières