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French Gastronomy
Stock Photo: Cover May Be Different

French Gastronomy Hardcover - 2002

by Pitte, Jean-Robert; Gladding, Jody [Translator]

  • Used
  • very good
  • Hardcover

This is a beautifully illustrated investigation of how France emerged as the land of great food, tracing the cultural tradition back to Louis the 14th, who believed that food was a central affair of state. Photos. Maps.

Description

Columbia University Press, 2002. hardcover. Very Good. 5x1x8. Unmarked hardcover in unclipped jacket.
Used - Very Good
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Details

  • Title French Gastronomy
  • Author Pitte, Jean-Robert; Gladding, Jody [Translator]
  • Binding Hardcover
  • Edition First Edition
  • Condition Used - Very Good
  • Pages 176
  • Volumes 1
  • Language ENG
  • Publisher Columbia University Press, New York
  • Date 2002
  • Illustrated Yes
  • Features Dust Cover, Illustrated, Maps
  • Bookseller's Inventory # 102739
  • ISBN 9780231124164 / 0231124163
  • Weight 0.86 lbs (0.39 kg)
  • Dimensions 8.78 x 5.84 x 0.75 in (22.30 x 14.83 x 1.91 cm)
  • Themes
    • Cultural Region: French
  • Library of Congress subjects Cookery, French, Gastronomy - History
  • Library of Congress Catalog Number 2001028637
  • Dewey Decimal Code 641.013

First line

WHEN WINE GROWERS, oenologists, scientists, or simple wine lovers try to understand why France produces good wines, they often look forward the soil or the sky.

Categories

Media reviews

Citations

  • Booklist, 04/01/2002, Page 1295
  • Kirkus Reviews, 02/01/2002, Page 167
  • Publishers Weekly, 02/11/2002, Page 172

About the author

Jean-Robert Pitte is professor of geography at the Sorbonne and has lectured at a variety of universities in the United States and the United Kingdom. He lives in France.