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Gastronomie!: Food Museums and Heritage Sites of France
by Sayles Hughes, Meredith; Hughes, Tom | HC | Good
US $6.19
ApproximatelyRM 26.21
Condition:
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ”... Read moreabout condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Located in: Aurora, Illinois, United States
Delivery:
Estimated between Fri, 25 Jul and Tue, 29 Jul to 94104
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eBay item number:197131458207
Item specifics
- Condition
- Good
- Seller Notes
- Binding
- Hardcover
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9781593730291
About this product
Product Identifiers
Publisher
Bunker Hill Publishing, Incorporated
ISBN-10
1593730292
ISBN-13
9781593730291
eBay Product ID (ePID)
30515975
Product Key Features
Book Title
Gastronomie! : Food Museums and Heritage Sites of France
Number of Pages
96 Pages
Language
English
Publication Year
2005
Topic
Europe / France, Essays & Narratives
Illustrator
Yes
Genre
Travel, Cooking
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
22.9 Oz
Item Length
8 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2006-297602
Synopsis
Food museums are living museums and museums for living, for the taste of life itself, and nowhere will you find more diverse and exciting culinary shrines than in France. Gastronomie! Food Museums and Heritage Sites of France is the first book about a new foodie phenomenon that has seized the imagination of travelers and gastronomes alike. We are delighted that Gastronomie! Food Museums and Heritage Sites of France is shining light on w hat is at the very heart of French culture and art de vivre. The Hughes' guide explores the historical background behind the rich cuisine and taste of France today. It artfully illuminates the creative spirit, dedication, and high professionalism that are preserving gastronomic history in sites across the country. -- Remi Krug, Chairman, Institut des Hautes Etudes du Gout France has more museums about food, and more initiatives to preserve food heritage traditions and sites, than any other country. Food and drink matter to the French and despite the inroads of fast food, and the presence of le micro in many French kitchens, region by region and town by town, people are coming together to preserve and protect the country's food heritage. Blessed by a country with a diverse yet beneficent climate and 90% fertile arable soils, the French have a reverence for terroir. Inadequately translated as soil, the word denotes land, even the tastes that specific land gives to food and wine, traditions, and the role of the family in preserving them all, region by region. Increasingly, however, the majority of frogs, snails, and many other foods associated with French cuisine come in from elsewhere. Concerned with what is either lost or in danger of disappearing, motivated people have created the food museums and heritage sites of France-dedicated to researching, collecting, preserving, and explaining the rich diversity of French food and cuisine. No strangers to the idea, the authors have used their unique expertise to describe more than one hundred and forty unique culinary sites and museums, their foods and flavors, and, importantly, the characters and curators whom they met on their gastronomic road trip to each corner of France. Bonne route! Meredith Sayles Hughes and Tom Hughes are the founders of The FOOD Museum. The museum researches, collects, preserves, exhibits, and explains the history and social significance of the world's foods, and brings artifact-based programs to audiences of all ages., Food museums are living museums and museums for living, for the taste of life itself, and nowhere will you find more diverse and exciting culinary shrines than in France. Gastronomie Food Museums and Heritage Sites of France is the first book about a new foodie phenomenon that has seized the imagination of travelers and gastronomes alike. We are delighted that Gastronomie Food Museums and Heritage Sites of France is shining light on w hat is at the very heart of French culture and art de vivre. The Hughes' guide explores the historical background behind the rich cuisine and taste of France today. It artfully illuminates the creative spirit, dedication, and high professionalism that are preserving gastronomic history in sites across the country. -- Remi Krug, Chairman, Institut des Hautes Etudes du Gout France has more museums about food, and more initiatives to preserve food heritage traditions and sites, than any other country. Food and drink matter to the French and despite the inroads of fast food, and the presence of le micro in many French kitchens, region by region and town by town, people are coming together to preserve and protect the country's food heritage. Blessed by a country with a diverse yet beneficent climate and 90% fertile arable soils, the French have a reverence for terroir. Inadequately translated as soil, the word denotes land, even the tastes that specific land gives to food and wine, traditions, and the role of the family in preserving them all, region by region. Increasingly, however, the majority of frogs, snails, and many other foods associated with French cuisine come in from elsewhere. Concerned with what is either lost or in danger of disappearing, motivated people have created the food museums and heritage sites of France-dedicated to researching, collecting, preserving, and explaining the rich diversity of French food and cuisine. No strangers to the idea, the authors have used their unique expertise to describe more than one hundred and forty unique culinary sites and museums, their foods and flavors, and, importantly, the characters and curators whom they met on their gastronomic road trip to each corner of France. Bonne route Meredith Sayles Hughes and Tom Hughes are the founders of The FOOD Museum. The museum researches, collects, preserves, exhibits, and explains the history and social significance of the world's foods, and brings artifact-based programs to audiences of all ages., Gastronomie! is a unique book for cooks and foodies, for those who travel only to eat and for those who can do it all from an armchair. This book tours the fascinating regions of France to discover how roquefort cheese is made, how Burgundy snails are raised and what makes a Truffle hunter, and much more.
LC Classification Number
TX645.H84 2005
Item description from the seller
Seller feedback (5,685,284)
- c***n (98)- Feedback left by buyer.Past monthVerified purchaseVery good condition and shipped quickly
- e***w (551)- Feedback left by buyer.Past monthVerified purchaseAmazingly fast delivery. Item in fantastic condition. Thanks so much.
- 9***w (278)- Feedback left by buyer.Past monthVerified purchaseitem as described, prompt delivery
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Seller feedback (5,685,284)
- c***n (98)- Feedback left by buyer.Past monthVerified purchaseVery good condition and shipped quickly
- e***w (551)- Feedback left by buyer.Past monthVerified purchaseAmazingly fast delivery. Item in fantastic condition. Thanks so much.
- 9***w (278)- Feedback left by buyer.Past monthVerified purchaseitem as described, prompt delivery