Titre : | French gastronomy : the history and geography of a passion |
Auteurs : | Jean-Robert Pitte, Auteur ; Jody Gladding, Traducteur |
Type de document : | texte imprimé |
Editeur : | New York : Columbia University Press, cop. 2002 |
Collection : | Arts and traditions of the table |
ISBN/ISSN/EAN : | 978-0-231-12416-4 |
Format : | 1 vol. (xviii, 207 p., [17] p. de pl.) / ill., cartes / 23 cm |
Langues: | Anglais |
Langues originales: | Français |
Résumé : |
To study the gastronomy of France, or any country's gastronomy, through the geographer's palate and eyes, makes perfect sense. Topography and climatic conditions, more than any other factors, define the lifestyle of people as well as their mood and eating habits. Furthermore, it's these differences in soils and climate which give us the Basque piperade, the potée of Savoy, the quenelles of Lyon, the filet of sole Normande, and the beckenoffe of Alsace. Vive la différence!
Jacques Pepin |
Exemplaires (2)
Localisation | Code-barres | Cote | Support | Section | Disponibilité |
---|---|---|---|---|---|
AF Bangalore | BA301799 | GA 614.013 GAS | Livre | Doc. adulte | Libre accès Disponible |
AF Pune | 801536 | 641.013 PIT | Livre | Doc. adulte | Libre accès Disponible |