par
Jaques, Ronny
Numéro de rayon préféré
ARC 647.9544 GOU
Date de publication
1978
Format :
Livres
Pertinence:
57340.9102
par
Clark, Melissa.
Numéro de rayon préféré
641.5944
Date de publication
2020
Format :
Ressources électroniques
Pertinence:
57340.0703
par
Baxter, John.
Numéro de rayon préféré
641.5944
Date de publication
2013
Résumé
John Baxter's The Perfect Meal is part grand tour of France, part history of French cuisine, taking readers on a journey to discover and savor some of the world's great cultural achievements before they disappear completely. Some of the most revered and complex elements of French cuisine are in danger of disappearing as old ways of agriculture, butchering, and cooking fade and are forgotten. In this charming culinary travel memoir, John Baxter follows up his bestselling The Most Beautiful Walk in the World by taking his readers on the hunt for some of the most delicious and bizarre endangered foods of France. The Perfect Meal: In Search of the Lost Tastes of France is the perfect read for foodies and Francophiles, cooks and gastronomists, and fans of food culture.
Format :
Ressources électroniques
Pertinence:
57340.0195
par
Gate, Gabriel.
Numéro de rayon préféré
641.3
Date de publication
2013
Résumé
A Cook's Tour of France is a collection of regional French recipes from chef and television presenter Gabriel Gaté's annual gastronomic journey along of the course of the Tour de France, the most famous race in the world. The Tour takes a different route every year, visiting famous cities and regions like Provence, The Loire Valley and Burgundy, making it as much a delight for the food lover as it is the sports fan. The gastronomy of France is quite simply superb. Its outstanding fish and seafood, excellent wines and liqueurs, extraordinary cheeses, unique range of charcuteries, delicious brea
Format :
Ressources électroniques
Pertinence:
57340.0078
par
Atkinson, Christine, 1944-
Numéro de rayon préféré
ARC 944.0837 ATK
Date de publication
1988
Format :
Livres
Pertinence:
57339.6055
par
Davis, Jennifer J.
Numéro de rayon préféré
641.0130944
Date de publication
2013
Résumé
In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence -- and thus shaped standards of taste -- continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.
Format :
Ressources électroniques
Pertinence:
57339.2305
par
Lichine , Alexis
Numéro de rayon préféré
FUL 663.220944 LIC
Date de publication
1951
Format :
Livres
Pertinence:
54900.1914
par
Media, IRB.
Numéro de rayon préféré
641.59439999999995
Date de publication
2022
Format :
Ressources électroniques
Pertinence:
54900.0664
par
Young, Patrick.
Numéro de rayon préféré
306.48190944109041
Date de publication
2012
Résumé
Efforts to preserve, display and promote Breton cultural differences in the late nineteenth and early twentieth centuries marked a significant advance in heritage tourism, and a departure from what is commonly perceived to be a French intolerance of cultural diversity within its borders. This book explores the means by which key actors - middle class associations, businesses, governmental bodies, cultural intermediaries - pursued tourist development in the region and the effect this had on Breton cultural identification. Beyond those interested in the history of French tourism, this study will
Format :
Ressources électroniques
Pertinence:
54899.6602
par
Reece, Eileen.
Numéro de rayon préféré
ARC 641.5944 REE
Date de publication
1974
Format :
Livres
Pertinence:
54899.3164
par
Bigar, Sylvie.
Numéro de rayon préféré
070.92
Date de publication
2022
Résumé
A touching memoir on searching for the meaning of an authentic French cassoulet and uncovering much more.
Format :
Ressources électroniques
Pertinence:
54899.2461
par
De Bethel, David.
Numéro de rayon préféré
ARC KLI 641.5944 DEB
Date de publication
1945
Format :
Livres
Pertinence:
54897.5859
Limiter les résultats de recherche
Affiner par :