Savoir-Faire

A History of Food in France

Maryann Tebben

Savoir-Faire

Maryann Tebben

Distributed for Reaktion Books

344 pages | 72 color plates, 26 halftones | 6 1/4 x 9 1/4
Cloth $39.00 ISBN: 9781789143324 Will Publish September 2020 For sale in North and South America only
Savoir-Faire is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores French food in literature and film; reveals the influence of France’s overseas territories on the shape of French cuisine today; and includes historical recipes for readers to try at home.
Review Quotes
Chef Jacques P├ępin
Savoir-Faire is a superbly researched and extremely comprehensive history of the complex food of France. Tebben’s exhaustive documentation takes us from the salted pork of the Gauls to the bread of the middle ages, the nineteenth-century opulence of Carème’s buffet to the cuisine bourgeoise and les méres de Lyon. An all-encompassing work for anyone interested in the importance of cuisine in French culture.”
Michael D. Garval, North Carolina State University
“The book is admirably ambitious, crisply written, and lively. . . . It brims with an abundance of varied information. . . . A very readable, wide-ranging, and original synthesis on the subject.”
For more information, or to order this book, please visit https://www.press.uchicago.edu
Google preview here

Chicago Manual of Style

RSS Feed

RSS feed of the latest books from Reaktion Books. RSS Feed