Paris À Table: 1846

ISBN-13: 9780190842031 / Angielski / Twarda / 2018 / 272 str.

Eugene Briffault; J. Weintraub

Opis

Paris a Table: 1846 is the first translation in English of a seminal book on gastronomy. Focusing on the Parisian dining scene, it takes the reader from the most elegant restaurant to a laborer's meals on the street, offering <"the richest view of Balzac's time seen from the table>" (Le Monde<$>).

Recenzje

Historians, enthusiasts and anyone who teaches in English about nineteenth-century France will be glad to have this new translation of Briffault's famous book on the dinners and diners of mid-nineteenth-century Paris ... J. Weintraub's skillful translation maintains the breezy but serious tone of the original, and the footnotes throughout offer the kinds of explanations destined to make this a useful teaching tool as well as a good read ... Reading this book, one gains a colourful impression of the primacy of food in the life of the city, and of the multiple identities defined in relation to the types of food on offer and the places where people ate them.

O autorze

Eugène Briffault (1799-1854) was an editor, journalist, theater critic, and man-of-letters, who, as a chronicler of contemporary Paris, contributed to many anthologies and periodicals of his day. J. Weintraub is a Chicago writer, dramatist, poet, and translator. His work has appeared in many literary journals, regional publications, and such journals as Gastronomica: The Journal of Critical Food Studies. David Downie is the author of fourteen books, most recently A Passion for Paris: Romanticism and Romance in the City of Light and A Taste of Paris: A History of the Parisian Love Affair with Food. His website is www.davidddownie.com.