Journals Higher Education



Published: 14 June 2018

272 Pages | 94 hts


ISBN: 9780190842031

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Paris à Table


Eugène Briffault and Translated by J. Weintraub
Forward 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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