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French food has defined fine cuisine. But how did French cuisine rise to the top? By accident and contingency, says Priscilla Parkhurst Ferguson in our free e-book for May,Accounting for Taste: The Triumph of French Cuisine. Parkhurst Ferguson focuses on the people, places, and institutions that have made this cuisine what it is today.
“Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from the French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)
Get the e-book edition of Accounting for Taste free in May!
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Food is one of the subjects included in our new catalog of general interest books, Reading, with the latest and bestselling books from Chicago and the fine publishers we distribute. Fiction, history, mystery, art, literature, science, and much more. Use promo code AD1070 for 20% offeverything in the catalog.
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About Chicago's e-books: The University of Chicago Press has over 2500 titles in its Chicago Digital Editions e-book program. Some of Chicago's e-books are DRM-free, while others require Adobe Digital Editions software, which is freely downloadable. Chicago Digital Editions are powered by BiblioVault.
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