Rowman & Littlefield Publishers
Pages: 266
•
Trim: 6¼ x 9½
978-1-4422-7282-8 • Hardback • June 2018 • $48.00 • (£37.00)
978-1-4422-7283-5 • eBook • June 2018 • $45.50 • (£35.00)
Jim Chevallier is a contributor to Modernist Bread (2017), Savoring Gotham (2015), The Oxford Encyclopedia of Food and Drink in America, 2nd ed. (2012), the Dictionnaire Universel du Pain (2010) and Consuming Culture in the Long Nineteenth Century (2007). His work on the history of the baguette and the croissant has been cited in Libération, the Smithsonian Magazine, and a number of other publications. He is a former musician, radio announcer, coin dealer, and IT specialist.
- Material resources
- From the Neanderthals to the Franks
- From the Capetians to modern times: an overview
- Selling food: markets, fairs, shops and supermarkets
- Selling meals: before the restaurant
- Selling meals: the restaurant
- Selling meals: moving towards modernity
- Foreign and immigrant food
- Drink
- In search of the Paris cookbook
- Signature dishes
Epilogue: the endless feast
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] 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. . . .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! Highly recommended.
— Choice Reviews
Part of the Big City Food Biographies series from Rowman & Littlefield, this volume focuses on the food of Paris, France. Written from a first-person perspective, the author takes the reader on a culinary exploration of this well-known and famous city. The first three chapters provide a history of food in Paris from its origins up to the present; the following four chapters discuss ways in which food was and is obtained or sold in chapters entitled “Selling Food: Markets, Fairs, Shops, and Supermarkets,” “Selling Meals: Before the Restaurant,” “Selling Meals: The Restaurant,” and “Selling Meals: Moving toward Modernity.” The final four chapters detail foreign and immigrant food, drinks, Paris cookbooks, and signature dishes. Sprinkled with black-and-white pictures and illustrations of Paris and its history in relation to food, this book is a wonderful guide for anyone visiting Paris and looking to experience its culinary history and modern restaurants.—Bradford Lee Eden
— American Reference Books Annual
Wide-ranging in its survey of Parisian gastronomy, A History of the Food of Paris is a rich account of the French capital’s foods and foodways. From medieval street vendors of herring, pigeons, cress, and chervil, to name only a few, to today’s luxurious Grand Véfour restaurant with its history dating back to the 18th century, this informative book, clearly a labor of love, will enrich the culinary experience of visitors and locals alike.
— Bertram M. Gordon, Mills College, USA
Jim Chevallier's fascinating new book showcases the evolution of Parisian cuisine over thousands of years, from Merovingian feasts to today's cornucopia from around the world: including steak frites, burgers, couscous, falafel, and nem. Chevallier mines a wealth of primary sources for mouthwatering stories about treats such as French onion soup (originally full of cabbage!); waffles; escargots; and magret de canard, as well as captivating street vendors, cabaret owners, bakers, and more -- all illuminated with well-chosen references to recent research on restaurants, markets, immigration and fast food.
— Erica J. Peters, director, Culinary Historians of Northern California