{"product_id":"a-bite-sized-history-of-france-gastronomic-tales-of-revolution-war-and-enlightenment","title":"A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePraise for \u003cem\u003eA Bite-Sized History of France\u003c\/em\u003e: \u003c\/strong\u003e\u003cbr\u003e\"Julia Child developed her passion for French food when she and her husband, Paul, moved to Paris in 1948. I think they would have enjoyed thumbing through 'A Bite-Sized History of France'. . . . The writing is clever, amusing, and knowledgeable.\"\u003cbr\u003e--\u003cem\u003e\u003cstrong\u003eThe W\u003c\/strong\u003e\u003cstrong\u003eall Street Journal\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\"In this Franco-American couple's not-so-bite-sized history, the complex political, historical, religious and social factors that shaped some of the country's most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel.\"\u003cbr\u003e--\u003cstrong\u003eChristine Muhlke, \u003cem\u003eThe New York Times Book Review\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\"This impressive book intertwines tales of gastronomy, culture, war, and revolution . . . with brisk wit [and] imagination.\"\u003cbr\u003e--\u003cstrong\u003e\u003cem\u003eThe Christian Science Monitor\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\"Pack this one if you're going abroad--or if you're simply hungry. The authors use food and wine as a way to trace French history from ancient times through today.\"\u003cbr\u003e--\u003cstrong\u003e\u003cem\u003eTime\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\"This engaging book recounts the history of France through its food . . . in lively vignettes.\"\u003cbr\u003e--\u003cstrong\u003e\u003cem\u003eForeign Affairs\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\"A fascinating history of France through food [that is] exceptionally well-researched. This culinary history is a treat for Francophiles.\"\u003cbr\u003e--\u003cstrong\u003e\u003cem\u003ePublishers Weekly\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\"A husband and wife--he is French; she, American--move briskly through the history of France with a picnic basket full of information about the connections between history and gastronomy. . . . A genial journey through history that will leave readers both satiated and ravenous.\"\u003cbr\u003e--\u003cstrong\u003e\u003cem\u003eKirkus Reviews\u003c\/em\u003e (starred review)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A very cool book about the intersections of food and history.\"\u003cbr\u003e--\u003cstrong\u003eMichael Pollan, New York Times bestselling author of \u003cem\u003e How to Change Your Mind\u003c\/em\u003e and \u003cem\u003eThe Omnivore's Dilemma\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"There is so much delicious information about French food, history and culture here that you'll be tempted to polish off the feast in great gulps. Don't! As is true with remarkable dishes, superb wines and excellent storytelling, you'll reap the greatest pleasure if you follow the authors' lead and savor this book in bite-sized morsels, the better to enjoy every bit.\"\u003cbr\u003e--\u003cstrong\u003eDorie Greenspan, \"On Dessert\" columnist for \u003cem\u003eThe New York Times Magazine, New York Times\u003c\/em\u003e bestselling and award-winning author of \u003cem\u003eAround My French Table\u003c\/em\u003e and \u003cem\u003eDorie's Cookies\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\"From the delights of French chocolate (through Portuguese Jews of Bayonne) to France's passion for plums (brought home by the Templars from Damascus), \u003cem\u003eA Bite-Sized History of France\u003c\/em\u003e offers satisfaction for all: tastes of history from the people who gave perhaps the world's greatest cuisine to the whole world. Why travel with a guide book on dry history, architecture, or politics when you can sink your teeth into such a delicious feast?\"\u003cbr\u003e--\u003cstrong\u003eJuliette Rossant, author of \u003cem\u003eSuper Chef\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e \"Who would have guessed forks had so much to do with bayonets? From the introduction of wine to Gaul by the Romans to Napoleon's pancake predictions before entering Russia, the strange dialectics of war and peas offer a fascinating means of exploring the origins of French culinary traditions. Funny and historically accurate, this delicious book will make you want to raid the fridge.\"\u003cbr\u003e--\u003cstrong\u003eJean Lopez, founder and editor-in-chief, \u003cem\u003eGuerres \u0026amp; Histoire\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e \"Have the French ever done anything that wasn't motivated, one way or another, by their search for good food? It seems not, and I can't imagine a more fascinating or titillating angle to explore the history of France than this wonderful book.\"\u003cbr\u003e--\u003cstrong\u003eClotilde Dusoulier, author of \u003cem\u003eTasting Paris: 100 Recipes to Eat like a Local\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDescription for Sales People\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eVery successful genre: \u003c\/strong\u003e From Peter Mayle's A Year in Provence to A.J. Liebling's Between Meals, from Graham Robb's Discovery of France to Julia Child's My Life in France, books that allow the reader to live vicariously Through the writer's experience with French food and culture have a strong track in the U.S.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePopularity of France: \u003c\/strong\u003e This book will appeal to travelers needing an easy-to-read background about their destinations and travel advice geared toward food, as well as Francophile armchair travelers. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSocial Media: \u003c\/strong\u003e The authors will create a blog specifically for the book, with excerpts, additional recipes and food guides, and travel tips (they are both experienced bloggers). They will also create Facebook and Twitter accounts for the book. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlogs: \u003c\/strong\u003e The blogosphere has been a great boon to French food writers; the popular French food blog Chocolate \u0026amp; Zucchini receives up to 100,000 hits per day. The format of our book lends itself very well to promotion within social media.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBastille Day: \u003c\/strong\u003e The book will be published in the run up to Bastille Day\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoliciting blurbs from: \u003c\/strong\u003e Anthony Bourdain, Calvin Trillin, Danny Meyer, Jacques Pepin\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e appear throughout text, as well as illustrations and maps\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eStéphane Hénaut\u003c\/b\u003e's wide-ranging career in food includes working in the Harrods \n\u003cem\u003efromagerie\u003c\/em\u003e, cooking for the Lord Mayor of London's banquets, and selling obscure vegetables in a French \n\u003cem\u003efruiterie\u003c\/em\u003e. He lives in Berlin. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eJeni Mitchell\u003c\/b\u003e is a teaching fellow in the Department of War Studies, King's College London. She lives in Berlin.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eA \"delicious\" (Dorie Greenspan), \"genial\" (\u003cem\u003eKirkus Reviews\u003c\/em\u003e), \"very cool book about the intersections of food and history\" (Michael Pollan)--as featured in the \u003cem\u003eNew York Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\"\u003c\/em\u003eThe complex political, historical, religious and social factors that shaped some of [France's] . . . most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel.\"\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e--The New York Times Book Review\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAcclaimed upon its hardcover publication as a \"culinary treat for Francophiles\" (\u003cem\u003ePublishers Weekly\u003c\/em\u003e), \u003cem\u003eA Bite-Sized History of France\u003c\/em\u003e is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France's most famous cities as well as its underexplored regions, the book is enriched by the \"authors' friendly accessibility that makes these stories so memorable\" (\u003cem\u003eThe New York Times Book Review\u003c\/em\u003e). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities.\u003c\/p\u003e\n\u003cp\u003eThe origins of the most legendary French foods and wines--from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne--also reveal the social and political trends that propelled France's rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an \"impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It's a roller coaster ride, and when you're done you'll wish you could come back for more\" (\u003cem\u003eThe Christian Science Monitor\u003c\/em\u003e).\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eHénaut, Stéphane\u003cbr\u003e\n\t\t\t\t\t\t\t\tStéphane Hénaut's wide-ranging career in food includes working in the Harrods \n\u003cem\u003efromagerie\u003c\/em\u003e, cooking for the Lord Mayor of London's banquets, and selling obscure vegetables in a French \n\u003cem\u003efruiterie\u003c\/em\u003e. The co-author, with Jeni Mitchell, of \n\u003cem\u003eA Bite-Sized History of France\u003c\/em\u003e (The New Press), he lives in Berlin.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMitchell, Jeni\u003cbr\u003e\n\t\t\t\t\t\t\t\tJeni Mitchell is a teaching fellow in the Department of War Studies, King's College London. The co-author, with Stéphane Hénaut, of \n\u003cem\u003eA Bite-Sized History of France\u003c\/em\u003e (The New Press), she lives in Berlin.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hénaut, Stéphane\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e New Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2019-05-28\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e History|Europe|France|Social Science|Agriculture \u0026amp; Food (see also Political Science|Public Policy - Agricultur|Cooking|History|Cooking|Regional \u0026amp; Cultural|French|Cooking|Essays \u0026amp; Narratives\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Dinners and dining|Food habits|Gastronomy|History|France|Political aspects\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.9 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781620975473\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781620975473\u003c\/p\u003e","brand":"New Press","offers":[{"title":"Default Title","offer_id":51154348015894,"sku":"SP-9781620975473","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781620975473_spiral.png?v=1774942958","url":"https:\/\/lusper.myshopify.com\/products\/a-bite-sized-history-of-france-gastronomic-tales-of-revolution-war-and-enlightenment","provider":"Lusperbooks","version":"1.0","type":"link"}