Description
Book SynopsisSavoir-Faire: A History of Food in France is a comprehensive account of France's rich culinary history. Not just the story of haute cuisine, the book is seasoned with myths and stories from a wide variety of times and places; from snail hunting in Burgundy to beermakers in Paris, who gave us leavened bread, and from cheese appreciation in Roman Gaul to bread debates in the Middle Ages. French cuisine has always featured bread, wine and cheese, but Savoir-Faire shows that it also includes chestnuts, couscous and oysters. The book examines French food in literature and film, the influence of France's overseas territories on the shape of French cuisine today, and includes historical recipes that the reader can make at home.
Trade Review"So much has been said--and written--on the subject of French food that the author wisely does not set out to accomplish such an impossible task. Instead, she gives the reader a guided tour to select highlights. The journey begins with the remote and quasi mythical, culinary habits of Gaul at the time of the Franks (and Romans), and ends with the soul-searching of a twenty-first century that questions the definition/nature of an ever-evolving 'French' cuisine. Both producers and consumers--in Metropolitan France as well as in the far-flung colonies--hold center stage in an unfolding story told with verve. And, throughout this narrative, emerges the centuries-long ability of French culture to write about and represent food, turning it into one of the most easily recognized cuisines in the world."--Allen J. Grieco, Harvard University Center for Italian Renaissance Studies, Florence (emeritus), coeditor in chief of Food & History (IEHCA) "The book is admirably ambitious, crisply written, and lively. . . . It brims with an abundance of varied information. . . . A very readable, wide-ranging, and original synthesis on the subject."--Michael D. Garval, North Carolina State University "Savoir-Faire is a superbly researched and extremely comprehensive history of the complex food of France. Tebben's exhaustive documentation takes us from the salted pork of the Gauls to the bread of the middle ages, the nineteenth-century opulence of Careme's buffet to the cuisine bourgeoise and les meres de Lyon. An all-encompassing work for anyone interested in the importance of cuisine in French culture."--Chef Jacques Pepin
