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Robert Laffont
EAN : 9782221221419
Shaping : BROCHE
Pages : 288
Size : 165 x 200 mm
Novelty
A Feast of Words

Release date : 19/03/2020
~~Logophiles and foodies: this book is for you!
~~The pleasures of food have been celebrated since Antiquity, especially in France, the land of gastronomy. The French are not happy simply appreciating the variety or subtlety of proposed dishes, but take great delight, during and after meals, in speaking profusely about food, as a talkative guest, a hopeless gourmand,... ~~The pleasures of food have been celebrated since Antiquity, especially in France, the land of gastronomy. The French are not happy simply appreciating the variety or subtlety of proposed dishes, but take great delight, during and after meals, in speaking profusely about food, as a talkative guest, a hopeless gourmand, a demanding epicurean, or even an experienced cook.
This new book from Henriette Walter—who is also an excellent cook—allows readers to discover what is hiding behind the words of dining and cuisine, all while not being the umpteenth book of recipes on your shelf. We will not find a never-before-seen method of making foie gras or an ingenious new way to prepare fish, but we will learn that the name foie, in French and other Romance languages, is historically associated to figs (in Latin, ficatum (iecur), meaning “(liver) with figs”); or that from sauce we might recognize the Latin world sal, “salt” with some modifications; or that oil was originally only used for olive oil; or that in sauerkraut, “kraut” is the word meaning cabbage. Going further, readers will be surprised, concerning the introduction of potatoes in Europe, to find two reputable names from completely different fields: Antoine-Augustin Parmentier, pharmacist for the French armies under Louis XVI, whose name remains attached to the French dish hachis Parmentier; and the great physician Alessandro Volta—yes, the famous inventor of the electric battery was also, to fight the wheat shortage in Italy at the end of the 18th century, the key promoter of gnocchi. Meanwhile, novice foodies will learn that the Seville orange and the bitter orange are the same, as are bilberries and blueberries, and that pumpkins are a winter squash. In addition, as they reach the section on sophisticated dishes, they will no longer confuse a soup, a potage and a consommé. These are just a few examples from this fascinating book, which is as varied and rich as the culinary, linguistic, and cultural journey it offers. Not to mention, as with all of Henriette Walter’s books, the playful side of learning while having fun: anecdotes, humor and little games to test knowledge accompany the reader throughout the book.
 
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EAN : 9782221221419
Shaping : BROCHE
Pages : 288
Size : 165 x 200 mm
Robert Laffont