Journals Higher Education

$24.95

Hardcover

Published: 10 April 2018

272 Pages | 94 halftones

5-1/2 x 8-1/4 inches

ISBN: 9780190842031


Also Available As:

Ebook


Bookseller Code (02)

Paris à Table

1846

Eugène Briffault and Translated by J. Weintraub
Foreword by David Downie

  • The first complete English translation of a seminal text in the history of French gastronomy
  • Text is copiously annotated in an effort to acquaint the twenty-first-century reader with the events, mannerisms, and characters of the period and provide an entryway into the world of Balzac's Paris
  • The book is a compendium of some of the best "gastronomical" anecdotes up to his time, most of them told with a humorous or ironic tone
  • Does not focus on restaurant reviews or personal culinary experience, or recipes, for that matter; Briffault's interests are first and foremost social and cultural
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