History of the Food of Paris

Jim Chevallier is a contributor to Modernist Bread (2017), Savoring Gotham (2015), The Oxford Encyclopedia of Food and Drink in America, 2nd ed. (2012), the Dictionnaire Universel du Pain (2010) and Consuming Culture in the Long Nineteenth Century (2007). His work on the history of the baguette and the croissant has been cited in Libération, the Smithsonian Magazine, and a number of other publications. He is a former musician, radio announcer, coin dealer, and IT specialist.

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.

• Material resourcesFrom the Neanderthals to the FranksFrom the Capetians to modern times: an overviewSelling food: markets, fairs, shops and supermarketsSelling meals: before the restaurantSelling meals: the restaurantSelling meals: moving towards modernityForeign and immigrant foodDrinkIn search of the Paris cookbookSignature dishesEpilogue: the endless feast