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THE ART OF EATING IN FRANCE Manners and menus in the nineteenth century. Translated from the French by Nina Rootes by Aron, Jean-Paul
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THE ART OF EATING IN FRANCE Manners and menus in the nineteenth century. Translated from the French by Nina Rootes

By: Aron, Jean-Paul

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Peter Owen London 1975. 8vo. First English edition pp.249 With 16 ills. hardcover v.good in protected d/w. After the French Revolution of 1789, the middle classes came into their own and French cuisine entered a new phase, ranging from excessive consumption to the frugal fare of the poor. Regional cookery developed in excellence, restaurants proliferated, meal hours changed. References at rear. ISBN 0060101342

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