French Gastronomy : : The History and Geography of a Passion / / 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 i...
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| Superior document: | Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
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| Place / Publishing House: | New York, NY : : Columbia University Press, , [2002] ©2002 |
| Year of Publication: | 2002 |
| Language: | English |
| Series: | Arts and Traditions of the Table: Perspectives on Culinary History
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| Online Access: | |
| Physical Description: | 1 online resource (176 p.) :; 33 photos, 8 maps |
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