A Taste of Paris: A History of the Parisian Love Affair with Food
(eBook)

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Published
St. Martin's Publishing Group, 2017.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781250082954

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APA Citation, 7th Edition (style guide)

David Downie., & David Downie|AUTHOR. (2017). A Taste of Paris: A History of the Parisian Love Affair with Food . St. Martin's Publishing Group.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

David Downie and David Downie|AUTHOR. 2017. A Taste of Paris: A History of the Parisian Love Affair With Food. St. Martin's Publishing Group.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

David Downie and David Downie|AUTHOR. A Taste of Paris: A History of the Parisian Love Affair With Food St. Martin's Publishing Group, 2017.

MLA Citation, 9th Edition (style guide)

David Downie, and David Downie|AUTHOR. A Taste of Paris: A History of the Parisian Love Affair With Food St. Martin's Publishing Group, 2017.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID19d70aa2-ad15-837f-77d0-ffce73dbfc1b-eng
Full titletaste of paris a history of the parisian love affair with food
Authordownie david
Grouping Categorybook
Last Update2024-05-14 23:01:35PM
Last Indexed2024-07-05 23:49:00PM

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    [synopsis] => In his trademark witty and informative style, David Downie embarks on a quest to discover "What is it about the history of Paris that has made it a food lover's paradise?"   Long before Marie Antoinette said, "Let them eat cake!" (actually, it was brioche), the Romans of Paris devoured foie gras, and live oysters rushed in from the Atlantic; one Medieval cookbook describes a thirty-two part meal featuring hare stew, eel soup, and honeyed wine; during the last great banquet at Versailles a year before the Revolution the gourmand Louis XVI savored thirty-two main dishes and sixteen desserts; yet, in 1812, Grimod de la Reynière, the father of French gastronomy, regaled guests with fifty-two courses, fifteen wines, three types of coffee, and seventeen liqueurs.

Following the contours of history and the geography of the city, Downie sweeps readers on an insider's gourmet walking tour of Paris and its environs in A Taste of Paris, revealing the locations of Roman butcher shops, classic Belle Epoque bistros serving diners today and Marie Antoinette's exquisite vegetable garden that still supplies produce, no longer to the unfortunate queen, but to the legendary Alain Ducasse and his stylish restaurant inside the palace of Versailles.  Along the way, readers learn why the rich culinary heritage of France still makes Paris the ultimate arbiter in the world of food.
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