A History of the Food of Paris

Wide-ranging in its survey of Parisian gastronomy, A History of the Food of Paris is a rich account of the French capital’s foods and foodways. From medieval street vendors of herring, pigeons, cress, and chervil, to name only a few, to today’s luxurious Grand Véfour restaurant with its history dating back to the 18th century, this informative book, clearly a labor of love, will enrich the culinary experience of visitors and locals alike. -- Bertram M. Gordon, Mills College, USA
Jim Chevallier's fascinating new book showcases the evolution of Parisian cuisine over thousands of years, from Merovingian feasts to today's cornucopia from around the world: including steak frites, burgers, couscous, falafel, and nem. Chevallier mines a wealth of primary sources for mouthwatering stories about treats such as French onion soup (originally full of cabbage!); waffles; escargots; and magret de canard, as well as captivating street vendors, cabaret owners, bakers, and more -- all illuminated with well-chosen references to recent research on restaurants, markets, immigration and fast food. -- Erica J. Peters, director, Culinary Historians of Northern California
This is not merely a book about the history of food in Paris. It is also covers the history of writing about the food of Paris. [Chevallier] masterfully procures for the reader a condensed history of Paris, spanning from the time of the Neanderthals to the modern day; considering this scope, his approach is neither dry nor tedious but surprisingly concise. The reader is engaged by the masterful storytelling, which describes several major historical food-related developments, from the progression of the professional chef to the birth of the modern day restaurant and the eclectic ethnic foods found in Paris today. To bolster his narrative, Chevallier employs excerpts from writers, philosophers, and historians who experienced these events firsthand. . . .This book not only satisfies those looking for their fix of food-related history but also readers curious about the people who have written on food throughout history. While a reader can consume this book quite rapidly, it is also chock-full of information including a full index, chapter notes, and a selected bibliography. A must-read for all literature loving foodies! Highly recommended. * CHOICE *