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Chargement... A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenmentpar Stéphane Hénaut, Jeni Mitchell
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Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. If you’re interested in France, I highly recommend A Bite-Sized History of France by Stéphane Hénaut and Jeni Mitchell. Starting in prehistoric times, the book links food and history in a series of short anecdotes. You’ll find out why we should thank Charlemagne for French honey and how the popularity of Camembert and Vache qui Rit (Laughing Cow) cheese is directly linked to World War I. A fantastic way to learn history! Rather than another boring list of dates, people, and events, the authors take a completely different route. Use the deliciously wonderful foods of France to explain history! Why did the Romans consider the Germanic tribes barbarians? One big reason was because they cooked their food with butter, rather than olive oil! They also drank beer instead of wine. How uncouth! Did you know why soldiers called the Germans krauts? Because of their association with sauerkraut! Potatoes, honey, champagne, crepes....it's all in here, and tied to historical events. I only wish that I would have had this book when I was a student. How much more interesting history classes would have been! I received a copy of this book via Netgalley. The book proposes to tell the vast and complex history of France through its foods, and it succeeds. As a foodie and a history buff, I found the approach fascinating and amusing. The authors directly confront the contemporary insistence of the far-right that France's foods should be kept "French" by emphasizing that most every food France is known for has a lineage in ingredients or innovations from elsewhere. The history begins with Rome and its influences, continues through the monastic era's liquors and royal obsessions with vegetables, and concludes with tales related to Laughing Cow cheese and contemporary couscous. Even familiar tales felt new and fun. Each chapter is indeed bite-sized and brief, making this an ideal read to work through in snippets as time allows. aucune critique | ajouter une critique
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"A French cheesemonger and an American academic and ex-pat join forces to serve up a sumptuous history of France and its food, in the delicious tradition of Anthony Bourdain, Peter Mayle, and Pamela Druckerman"-- Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)394.1Social sciences Customs, Etiquette, Folklore General Customs Eating, drinking, using drugsClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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I listened to the audiobook and I'm not sure if this is because of Chirp, where I bought it from, or the recording itself, but it often left out the last few seconds and words of a chapter. Most of the time it was easy to guess the word, but sometimes, not so much... leaving me hanging!
What that did though, was make me want to buy a hardcopy. But that's not the only reason why I'd like to own this book. The history is so fascinating and I want to memorize it so I can tell other people about the origins of Grey Poupon or Laughing Cow cheese. ( )