From Roast Mammoth to Steak Frites
JIM CHEVALLIER
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A History of the Food of Paris From Roast Mammoth to Steak Frites JIM CHEVALLIER Buy the book |
The Table of Contents in the book is a basic one. This is an extensive version, showing all the headings for each chapter.
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Introduction Material Resources The Paris Basin Movement and Accumulation Climate The Gap Route The Seine Other Waterways Wells and Springs The Île de la Cité Agriculture The Île-de-France The Walls of Paris Paris’ Destiny From the Neanderthals to the Franks Neanderthals The Magdalenians Mesolithic Neolithic Farmers The Bronze Age The Celts (Gauls) The Parisii Gallo-Romans The Franks An Overview: From the Capetians to Modern Times The Late Middle Ages The Early Modern Era The Nineteenth Century The Twentieth Century The Post-War Decades The 60’s and Beyond And Now For a Closer Look Selling Food: Markets, Fairs, Shops, and Supermarkets Early Markets and Fairs Les Halles Other Early Markets Shops The Cries of Paris The Halles as Food Market Markets on the Quays Shops Regrattiers Horse Butchers Elegant Shops Bread-bakers Peddlers and Pushcarts The Belly of Paris Modern Markets Aligre
(Marché d’Aligre/ Baudoyer Buci Enfants-Rouges Maubert Mutualité Montorgueil Mouffetard Marché Raspail St Germain Food Shopping Today |
Selling Meals: Before the Restaurant Inns and Taverns Cabarets Cooks, Roasters, and Pastry-Chefs Traiteurs Selling Meals: The Restaurant Restorants and Restorers The First Great Restaurants Beauvilliers The Grand Véfour Véry Rocher de Cancale The Top Restaurants Over Time Evolutions Budget Options Holdovers Innovations Brasseries Creameries Bistros Bouillons Rock-bottom Student Restaurants Food Stands and Peddlers Carême The Food of the Siege of Paris (1870 – 1871) Selling Meals: Moving Towards Modernity Workers’ Lunches Take Out Restaurants for Women Classes of Restaurant Cabinets Particuliers Same-Sex Meeting Places Restaurants of the Halles The “Palaces” and Escoffier Before World War II Occupied Paris The 1950’s and 1960’s Le Drugstore Pubs Nouvelle Cuisine Chains Theme Restaurants French Fast Food Great Chefs of the Great Hotels Women Chefs Recent Developments One Last Note |
Foreign and Immigrant Food Foreign Influences on French Food Immigration in Paris The First Foreign Restaurants North African Couscous Tagines and B’stillas Kebabs Asian Early Chinese Restaurants Sino-Vietnamese Japanese Food Sushi Ramen Indian African Italian Pizza Spanish Portuguese Greek American Fast Food Burgers Hamburger Mexican Jewish Early French Jewish Food Flambaum’s Rue des Rosiers Sephardic Food Delis Immigrants Eating in France The French Food Model Drinks Water Mineral Water Alcoholic Drinks Beer Wine Hypocras Mead/Hydromel Spirits Brandies Liqueurs and Mixed Drinks Cider and Perry Absinthe Pastis Non-Alcoholic Drinks Coffee Chocolate Tea Banania Milk Fruit Juice Coco (Liquorice Infusion) “Waters” and Syrups Lemonade Orgeat Soda |
In Search of the Paris Cookbook Medieval Paris Seventeenth Century Eighteenth Century Nineteenth Century The Great Chefs Cuisine Bourgeoise Bare-Bones Bourgeois Dictionaries Courses Enduring Favorites Twentieth-Century Gastronomes Wartime Food Post-War and Beyond Signature Dishes Starters Onion Soup Snails Blanquette de Veau Magret de Canard Roast Chicken Frites Steak Frites Grilled Steaks and Sauces Steak Tartare Boeuf Bourguignon Gratin Dauphinois Choucroute Croque-Monsieur Desserts Egg Custards Chocolate Mousse Tarte Tatin Epilogue
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