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About this product
- DescriptionWhy did the passion for food-gastronomy-originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place.
- Author BiographyJean-Robert Pitte is professor of geography at the Sorbonne and has lectured at a variety of universities in the United States and the United Kingdom. He lives in France.
- Author(s)Jean-Robert Pitte
- PublisherColumbia University Press
- Date of Publication06/03/2002
- GenreNational & Regional Cuisine
- Series TitleArts and Traditions of the Table: Perspectives on Culinary History
- Place of PublicationNew York
- Country of PublicationUnited States
- ImprintColumbia University Press
- Content Note33 photos, 8 maps
- Weight468 g
- Width152 mm
- Height229 mm
- Translated byJody Gladding
- Format DetailsTrade binding
Most relevant reviews
- sog10106208 Aug, 2011by
Interested in the history of food? Buy this book.
I can't really comment on the contents of the book as it was purchased for my son who has to write an undergraduate paper on this subject following his year out in France. It looks great though and seems to hold plenty of information that could prove useful as foundation reading for him. I hope he finds it helpful - once his Dad gives it back to him ( Dad hasn't got a paper to write, he just likes learning about food!).