The Gastronomic History of Paris - Rambourg, Patrick
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Erscheint vorauss. 11. März 2025
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How did Paris become a beacon for food lovers everywhere?  Historian Patrick Rambourg leads readers on a delightful journey through Paris’s rich culinary history, tracing the city’s evolution as the world capital of gastronomy—a place where food is not only nourishment, but culture, art, and tradition. He describes the first taverns and markets in medieval Paris that led to the birth of the modern restaurant. He reflects on the social aspects of cooking and eating, exploring how Parisians savored the joys of food, making their city a beacon for gourmands everywhere and spreading French…mehr

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Produktbeschreibung
How did Paris become a beacon for food lovers everywhere?  Historian Patrick Rambourg leads readers on a delightful journey through Paris’s rich culinary history, tracing the city’s evolution as the world capital of gastronomy—a place where food is not only nourishment, but culture, art, and tradition. He describes the first taverns and markets in medieval Paris that led to the birth of the modern restaurant. He reflects on the social aspects of cooking and eating, exploring how Parisians savored the joys of food, making their city a beacon for gourmands everywhere and spreading French culinary techniques abroad. With vivid storytelling, he recounts the careers of influential chefs, the development of iconic dishes, and how Paris became synonymous with such legendary establishments as Le Dôme, La Coupole, and La Closerie des Lilas. Never satiated, Rambourg’s Paris continually adapts and innovates to the present day, remaining a leader in culinary innovation, from pioneering “nouvelle cuisine” in the 1970s to “bistronomy” in the 2000s. A feast for the senses, The History of Gastronomic Paris is essential reading for anyone fascinated by our culinary heritage and the City of Light.
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Autorenporträt
Patrick Rambourg trained at the Le Mans Apprentice Training Center and obtained a CAP Cuisine there in 1983. Author of publications on the history of cooking and gastronomy, food and table manners, on representations of cooking and the table, he also writes a historical gastronomy column in the magazine Historia. He lives in Paris.