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A Taste of ParisA History of the Parisian Love Affair with Food

A Taste of ParisA History of the Parisian Love Affair with Food by David Downie, ISBN: 9781250082930
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ISBN: 9781250082930
Publisher: St. Martin's Press
Published: 13 October, 2017
Format: Hardcover
Language: English

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A Taste of ParisA History of the Parisian Love Affair with Food

A Taste of Paris is a delectable culinary history of the gastronomic capital of the world, written by David Downie, the critically acclaimed author of Paris, Paris and A Passion for Paris. "A joyous romp through time . . . The streets and tables of Paris will never be the same and I could not be more grateful." --Alice Waters In his trademark witty and informative style, David Downie embarks on a quest to discover "What is it about the history of Paris that has made it a food lover's paradise?" Long before Marie Antoinette said, "Let them eat cake!" (actually, it was brioche), the Romans of Paris devoured foie gras, and live oysters rushed in from the Atlantic; one Medieval cookbook describes a thirty-two part meal featuring hare stew, eel soup, and honeyed wine; during the last great banquet at Versailles a year before the Revolution the gourmand Louis XVI savored thirty-two main dishes and sixteen desserts; yet, in 1812, Grimod de la Reyniere, the father of French gastronomy, regaled guests with fifty-two courses, fifteen wines, three types of coffee, and seventeen liqueurs. Following the contours of history and the geography of the city, Downie sweeps readers on an insider's gourmet walking tour of Paris and its environs in A Taste of Paris, revealing the locations of Roman butcher shops, classic Belle Epoque bistros serving diners today and Marie Antoinette's exquisite vegetable garden that still supplies produce, no longer to the unfortunate queen, but to the legendary Alain Ducasse and his stylish restaurant inside the palace of Versailles. Along the way, readers learn why the rich culinary heritage of France still makes Paris the ultimate arbiter in the world of food.

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