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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Physical Description: | 1 online resource (176 p.) :; 33 photos, 8 maps |
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Pitte, Jean-Robert, author. aut http://id.loc.gov/vocabulary/relators/aut French Gastronomy : The History and Geography of a Passion / Jean-Robert Pitte. New York, NY : Columbia University Press, [2002] ©2002 1 online resource (176 p.) : 33 photos, 8 maps text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Arts and Traditions of the Table: Perspectives on Culinary History Frontmatter -- Contents -- Foreword -- Preface. The Kugelhopf Mold -- List of Maps -- Introduction. On France's Gastronomic Passion -- Chapter One. France: The Land of Milk and Honey or the Old Country of Gourmands? -- Chapter Two. Is Gourmandism a Sin in France? -- Chapter Three. Governing at the Table: Birth of a Model -- Chapter Four. The Gastronomic Restaurant, or Haute Cuisine on the Streets -- Epilogue. Foods That Have a Soul: A Map of the Future for France -- Notes -- Index restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star 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? 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. Issued also in print. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) Cooking, French. Gastronomy History. SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). bisacsh Gladding, Jody. Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 9783110442472 print 9780231124164 https://doi.org/10.7312/pitt12416 https://www.degruyter.com/isbn/9780231518468 Cover https://www.degruyter.com/document/cover/isbn/9780231518468/original |
language |
English |
format |
eBook |
author |
Pitte, Jean-Robert, Pitte, Jean-Robert, |
spellingShingle |
Pitte, Jean-Robert, Pitte, Jean-Robert, French Gastronomy : The History and Geography of a Passion / Arts and Traditions of the Table: Perspectives on Culinary History Frontmatter -- Contents -- Foreword -- Preface. The Kugelhopf Mold -- List of Maps -- Introduction. On France's Gastronomic Passion -- Chapter One. France: The Land of Milk and Honey or the Old Country of Gourmands? -- Chapter Two. Is Gourmandism a Sin in France? -- Chapter Three. Governing at the Table: Birth of a Model -- Chapter Four. The Gastronomic Restaurant, or Haute Cuisine on the Streets -- Epilogue. Foods That Have a Soul: A Map of the Future for France -- Notes -- Index |
author_facet |
Pitte, Jean-Robert, Pitte, Jean-Robert, Gladding, Jody. |
author_variant |
j r p jrp j r p jrp |
author_role |
VerfasserIn VerfasserIn |
author2 |
Gladding, Jody. |
author2_variant |
j g jg |
author2_role |
TeilnehmendeR |
author_sort |
Pitte, Jean-Robert, |
title |
French Gastronomy : The History and Geography of a Passion / |
title_sub |
The History and Geography of a Passion / |
title_full |
French Gastronomy : The History and Geography of a Passion / Jean-Robert Pitte. |
title_fullStr |
French Gastronomy : The History and Geography of a Passion / Jean-Robert Pitte. |
title_full_unstemmed |
French Gastronomy : The History and Geography of a Passion / Jean-Robert Pitte. |
title_auth |
French Gastronomy : The History and Geography of a Passion / |
title_alt |
Frontmatter -- Contents -- Foreword -- Preface. The Kugelhopf Mold -- List of Maps -- Introduction. On France's Gastronomic Passion -- Chapter One. France: The Land of Milk and Honey or the Old Country of Gourmands? -- Chapter Two. Is Gourmandism a Sin in France? -- Chapter Three. Governing at the Table: Birth of a Model -- Chapter Four. The Gastronomic Restaurant, or Haute Cuisine on the Streets -- Epilogue. Foods That Have a Soul: A Map of the Future for France -- Notes -- Index |
title_new |
French Gastronomy : |
title_sort |
french gastronomy : the history and geography of a passion / |
series |
Arts and Traditions of the Table: Perspectives on Culinary History |
series2 |
Arts and Traditions of the Table: Perspectives on Culinary History |
publisher |
Columbia University Press, |
publishDate |
2002 |
physical |
1 online resource (176 p.) : 33 photos, 8 maps Issued also in print. |
contents |
Frontmatter -- Contents -- Foreword -- Preface. The Kugelhopf Mold -- List of Maps -- Introduction. On France's Gastronomic Passion -- Chapter One. France: The Land of Milk and Honey or the Old Country of Gourmands? -- Chapter Two. Is Gourmandism a Sin in France? -- Chapter Three. Governing at the Table: Birth of a Model -- Chapter Four. The Gastronomic Restaurant, or Haute Cuisine on the Streets -- Epilogue. Foods That Have a Soul: A Map of the Future for France -- Notes -- Index |
isbn |
9780231518468 9783110442472 9780231124164 |
callnumber-first |
T - Technology |
callnumber-subject |
TX - Home Economics |
callnumber-label |
TX637 |
callnumber-sort |
TX 3637 P57 42002EB |
url |
https://doi.org/10.7312/pitt12416 https://www.degruyter.com/isbn/9780231518468 https://www.degruyter.com/document/cover/isbn/9780231518468/original |
illustrated |
Not Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
640 - Home & family management |
dewey-ones |
641 - Food & drink |
dewey-full |
641/.01/3094 |
dewey-sort |
3641 11 43094 |
dewey-raw |
641/.01/3094 |
dewey-search |
641/.01/3094 |
doi_str_mv |
10.7312/pitt12416 |
oclc_num |
979683028 |
work_keys_str_mv |
AT pittejeanrobert frenchgastronomythehistoryandgeographyofapassion AT gladdingjody frenchgastronomythehistoryandgeographyofapassion |
status_str |
n |
ids_txt_mv |
(DE-B1597)459221 (OCoLC)979683028 |
carrierType_str_mv |
cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
is_hierarchy_title |
French Gastronomy : The History and Geography of a Passion / |
container_title |
Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
author2_original_writing_str_mv |
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