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_a9780231518468 _qPDF |
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_a10.7312/pitt12416 _2doi |
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_a641/.01/3094 _221 |
| 084 | _aonline - DeGruyter | ||
| 100 | 1 |
_aPitte, Jean-Robert _eautore |
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| 245 | 1 | 0 |
_aFrench Gastronomy : _bThe History and Geography of a Passion / _cJean-Robert Pitte. |
| 264 | 1 |
_aNew York, NY : _bColumbia University Press, _c[2002] |
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| 264 | 4 | _c©2002 | |
| 300 |
_a1 online resource (176 p.) : _b33 photos, 8 maps |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_atext file _bPDF _2rda |
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| 490 | 0 | _aArts and Traditions of the Table: Perspectives on Culinary History | |
| 505 | 0 | 0 |
_tFrontmatter -- _tContents -- _tForeword -- _tPreface. The Kugelhopf Mold -- _tList of Maps -- _tIntroduction. On France's Gastronomic Passion -- _tChapter One. France: The Land of Milk and Honey or the Old Country of Gourmands? -- _tChapter Two. Is Gourmandism a Sin in France? -- _tChapter Three. Governing at the Table: Birth of a Model -- _tChapter Four. The Gastronomic Restaurant, or Haute Cuisine on the Streets -- _tEpilogue. Foods That Have a Soul: A Map of the Future for France -- _tNotes -- _tIndex |
| 506 | 0 |
_arestricted access _uhttp://purl.org/coar/access_right/c_16ec _fonline access with authorization _2star |
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| 520 | _aThis 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? Why did the passion for food-gastronomy-originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise-he enacted a nightly theater of eating, dining alone but in full view of the court-that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor. | ||
| 530 | _aIssued also in print. | ||
| 538 | _aMode of access: Internet via World Wide Web. | ||
| 546 | _aIn English. | ||
| 588 | 0 | _aDescription based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) | |
| 650 | 0 | _aCooking, French. | |
| 650 | 0 |
_aGastronomy _xHistory. |
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| 650 | 7 |
_aSOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). _2bisacsh |
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| 700 | 1 |
_aGladding, Jody _eautore |
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| 850 | _aIT-RoAPU | ||
| 856 | 4 | 0 | _uhttps://doi.org/10.7312/pitt12416 |
| 856 | 4 | 0 | _uhttps://www.degruyter.com/isbn/9780231518468 |
| 856 | 4 | 2 |
_3Cover _uhttps://www.degruyter.com/document/cover/isbn/9780231518468/original |
| 942 | _cEB | ||
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_c183369 _d183369 |
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