History of the Food of Paris: From Roast Mammoth to Steak Frites

Name: History of the Food of Paris: From Roast Mammoth to Steak Frites
Price: 50.00 USD
Availability: InStock
ISBN: 9781442272828

✍️ Chevallier, Jim

Reader Score

4.6

(1 review)

$50.00

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Food Writing & History

📚 EDITORIAL REVIEW

“Grab this if you are a culinary history nerd or an adventurous home cook who loves a deep dive into how old-school Parisian kitchens evolved. Casual weeknight cooks looking for quick 30-minute dinners or glossy step-by-step photography will find themselves disappointed.

— Editorial Team

Author

Chevallier, Jim

📚 all books by this author →

🏛 Rowman & Littlefield Publishers 📅 2018 📔 Hardcover ISBN: 9781442272828

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📝 Description: History of the Food of Paris: From Roast Mammoth to Steak Frites

The history of Parisian food is covered in this captivating tour of the physical city and its culinary heritage from the time of its first inhabitants through today. The author takes a look at its markets, its eateries, its immigrant groups and their food, its drinks, its cook...

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

Chevallier offers a scholarly yet accessible tour of Parisian gastronomy, tracing the lineage from roast mammoth to steak frites through detailed examinations of markets and immigrant influences. This book excels in contextualizing food within social history. However, it will not suit readers looking for practical recipes or step-by-step cooking guides. Those seeking immediate culinary application may find the historical focus too dense and lacking in actionable kitchen advice.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.6/5

★★★★★

Grab this if you are a culinary history nerd or an adventurous home cook who loves a deep dive into how old-school Parisian kitchens evolved. Casual weeknight cooks looking for quick 30-minute dinners or glossy step-by-step photography will find themselves disappointed.

Reader rating

4.6

Based on 1 reviews

Eatbook Family editorial team

Chevallier offers a scholarly yet accessible tour of Parisian gastronomy, tracing the lineage from roast mammoth to steak frites through detailed examinations of markets and immigrant influences. This book excels in contextualizing food within social history. However, it will not suit readers looking for practical recipes or step-by-step cooking guides. Those seeking immediate culinary application may find the historical focus too dense and lacking in actionable kitchen advice.

📖 Who should read this

📜 Historical context

This volume traces the rich culinary landscape of Paris, moving from its earliest inhabitants through modern times. It explores the physical city's dynamic food culture, highlighting local markets, traditional eateries, beverage traditions, and the lasting impact of immigrant communities on Parisian plates.