Au Revoir to All That

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Au Revoir to All That Page 26

by Michael Steinberger


  Chapel, Alain. La Cuisine: c’est beaucoup plus que des recettes. Paris: Editions Robert Laffont, S. A., 1995.

  Chelminski, Rudolph. The Perfectionist: Life and Death in Haute Cuisine. New York: Gotham Books, 2005.

  Child, Julia, with Alex Prud’homme. My Life in France. New York: Anchor Books, 2006.

  Colman, Tyler. Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink. Berkeley: University of California Press, 2008.

  David, Elizabeth. The Best of Elizabeth David: South Wind Through the Kitchen. New York: North Point Press, 1998.

  Durand, Rodolph, Monin, Philippe, and Rao, Hayagreeva. “Institutional Change in Toque Ville: Nouvelle Cuisine as an Identity Movement in French Gastronomy.” American Journal of Sociology 108, no. 4 (2003): 795–843.

  Ferguson, Priscilla Parkhurst. Accounting for Taste: The Triumph of French Cuisine. Chicago: University of Chicago Press, 2004.

  Fischler, Claude. L’homnivore. Paris: Editions Odile Jacob, 1993.

  Fourneau, Léo. Bon Appétit, Messieurs! Paris: Editions Grasset & Fasquelle, 2006.

  Gergaud, Olivier, and Guzman, Linett Montano, and Verardi, Vincenzo. “Stardust over Paris Gastronomic Restaurants.” Journal of Wine Economics 2, no. 1 (2007): 24–39.

  Gopnik, Adam. “Is There a Crisis in French Cooking?” New Yorker, April 28–May 5, 1997.

  Jenkins, Steven. Cheese Primer. New York: Workman Publishing, 1996.

  Johnson, Hugh. Hugh Johnson’s Story of Wine. Norwalk, CT: Easton Press, 1998.

  Kamp, David. The United States of Arugula: The Sun-Dried, Cold-Pressed, Dark-Roasted, Extra Virgin Story of the American Food Revolution. New York: Broadway Books, 2006.

  Kaplan, Steven Laurence. Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It. Durham, NC: Duke University Press, 2006.

  Kuh, Patric. The Last Days of Haute Cuisine: America’s Culinary Revolution. New York: Viking Press, 2001.

  Liebling, A. J. Between Meals: An Appetite for Paris. New York: North Point Press, 2004.

  Lubow, Arthur. “A Laboratory of Taste.” New York Times Magazine, August 10, 2003.

  Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present, 2nd ed. Urbana: University of Illinois Press, 1996.

  Mesplède, Jean-François. Trois étoiles au Michelin: Une histoire de la haute gastronomie française. Paris: Editions Gründ, 1998.

  Ory, Pascal. “Gastronomy.” In Realms of Memory: The Construction of the French Past. Vol. 2, Traditions, ed. Pierre Nora and Lawrence D. Kritzman, translated by Arthur Goldhammer, 442–467. New York: Columbia University Press, 1997.

  Paterniti, Michael. “The Last Meal.” Esquire, May 1998.

  Pepin, Jacques. The Apprentice: My Life in the Kitchen. New York: Houghton Mifflin Harcourt, 2003.

  Pitte, Jean-Robert. French Gastronomy: The History and Geography of a Passion. Translated by Jody Gladding. New York: Columbia University Press, 2002.

  Remy, Pascal. L’Inspecteur se met a table. Paris: Equateurs, 2004.

  Rosenblum, Mort. A Goose in Toulouse: And Other Culinary Adventures in France. New York: North Point Press, 2000.

  Roux, Michel. Life is a Menu: Reminiscences and Recipes from a Master Chef. London: Constable & Robinson Ltd, 2000.

  Sheraton, Mimi. Eating My Words: An Appetite for Life. New York: William Morrow, 2004.

  Simon, François. N’est pas gourmand qui veut: Un gastronome amoureux sur les routes de France. Paris: Editions Robert Laffont, S. A., 2005.

  Smith, Timothy B. France in Crisis: Welfare, Inequality and Globalization since 1980. Cambridge: Cambridge University Press, 2004.

  Taber, George M. Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine. New York: Scribner, 2005.

  Wechsberg, Joseph. Blue Trout and Black Truffles: The Peregrinations of an Epicure. Chicago: Academy Chicago Publishers, 1985. G

  A NOTE ON THE AUTHOR

  Michael Steinberger is Slate’s wine columnist and a contributing writer for the Financial Times. He has also written for the New Yorker, the New York Times, the Economist, Saveur, and Food & Wine. He is married with two children.

 

 

 


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