French Gastronomy: The History and Geography of a Passion

by Jean-Robert Pitte

This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets?...

• Format: Hardcover
• Language: English
• ISBN: 0231124163
• ISBN13: 9780231124164
• Release Date: April 2002
• Publisher: Columbia University Press
• Length: 176 Pages
• Weight: 0.80 lbs.
• Dimensions: 0.8" x 5.8" x 8.8"