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|a Savoir-faire
|b a history of food in France
|c Maryann Tebben
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|c 2020
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|a Cover -- Title Page -- Copyright Page -- Contents -- Introduction -- 1. Gallic Origins -- Annotated Literary Interlude -- 2. Medieval and Renaissance France: The Age of Bread -- Annotated Literary Interlude -- 3. French Innovations: Cookbooks, Champagne, Canning and Cheese -- Annotated Literary Interlude -- 4. The Revolution and Its Results: Butchers, Bakers, Winemakers -- Annotated Literary Interlude -- 5. The Nineteenth Century and Carême: French Food Conquers the World -- Annotated Literary Interludes -- 6. Literary Touchstones -- 7. Outside the Hexagon: Terroir across the Sea -- Annotated Literary Interlude -- 8. The Modern Era: Peasants Forever -- Annotated Literary Interlude -- Conclusion -- Historical Recipes -- References -- Select Bibliography -- Acknowledgements -- Photo Acknowledgements -- Index.
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