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Author: Sandra A. Gustafson
Publisher: Chronicle Books (CA)
ISBN: 9780811808835
Category : Business & Economics
Languages : en
Pages : 244
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Book Description
The author's inimitable restaurant descriptions and reviews, listings organized by arrondissement and type of cuisine, and handy maps make this detailed guidebook the perfect choice for wise and thrifty travelers hungry for delicious food at reasonable prices.
Author: Sandra A. Gustafson
Publisher: Chronicle Books (CA)
ISBN: 9780811808835
Category : Business & Economics
Languages : en
Pages : 244
Get Book Here
Book Description
The author's inimitable restaurant descriptions and reviews, listings organized by arrondissement and type of cuisine, and handy maps make this detailed guidebook the perfect choice for wise and thrifty travelers hungry for delicious food at reasonable prices.
Author: Sandra Gustafson
Publisher: Chronicle Books (CA)
ISBN: 9780811818131
Category : Business & Economics
Languages : en
Pages : 260
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Book Description
This eighth revised edition is arranged by arrondissement, providing listings for over one hundred hotels, pensions, B & Bs and apartments. Included is information about facilities, nearby tourist attractions and whether or not English is spoken. The reviews are preceded by an original map of the area.
Author: Jim Chevallier
Publisher: Rowman & Littlefield
ISBN: 144227283X
Category : History
Languages : en
Pages : 267
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Book Description
Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s bistros and food trucks. The colorful history of the city’s markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.
Author: John Davis
Publisher: Princeton University Press
ISBN: 0691223793
Category : History
Languages : en
Pages : 600
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Book Description
"This is an urban history of London during the pivotal years of the 1960s and 1970s, when the metropolis was transformed from an industrial city that the Victorians might have recognised to an embryonic modern 'world city.' Previous work on London in these years has tended to focus upon the 1960s -in particular the 'Swinging London' phenomenon. Mary Quant, Carnaby Street and the King's Road, Chelsea, all appear in these pages, but it is argued that the 'swinging moment' of the mid-sixties was a passing symptom of a much broader transformation from an industrial to a service-based city, and it is that transformation which this book examines. London is too complex and diverse a city to be comprehended in a simple linear narrative; this book adopts instead an innovative approach to urban history, by which London life and London's transformation are examined through a number of case studies looking at specific themes and areas of the city. Consumerism and the 'experience economy', home ownership and gentrification, deindustrialisation and deprivation, racial tension and unemployment, the attrition of public services and the steady loss of confidence in public agencies - national and local - emerge as overarching themes from the individual case studies in this book. Their combined effect, it is argued, was to prepare the ground for the Britain that Margaret Thatcher is usually held to have created after 1979 - without Thatcher herself having anything to do it"--
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Category : American literature
Languages : en
Pages : 2132
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Book Description
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Category : Medicine
Languages : en
Pages : 1308
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Book Description
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Category : History, Modern
Languages : en
Pages : 428
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Book Description
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Category : History, Modern
Languages : en
Pages : 778
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Book Description
Author: Raymond D. Boisvert
Publisher: Rowman & Littlefield
ISBN: 1611476879
Category : Philosophy
Languages : en
Pages : 177
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Book Description
I Eat, Therefore I Think breaks new ground by introducing philosophy via an activity central to life: eating. Building on the original meaning of philosophy as love of wisdom, it explains how the search for wisdom can best succeed by addressing not just the mind, but the entire human being. Eating, an activity that integrates physiological, social, religious, cultural, ethical, and aesthetic dimensions, offers an opportunity to re-think fundamental questions. The result: surprising and novel ways to approach art, religion, knowledge, ethics, and even democracy. The book outlines a new philosophy for our time. As such, it will be of interest to people curious about the topic of food, to those interested in learning about philosophy, and to those who seek new ideas as guides for living meaningful lives in an intelligible world.
Author: Jeffrey M. Pilcher
Publisher: Oxford University Press
ISBN: 0199996008
Category : History
Languages : en
Pages : 537
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Book Description
Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture, and society, and challenging the limits of history itself. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five sections: historiography, disciplinary approaches, production, circulation, and consumption of food. The first two sections examine the foundations of food history, not only in relation to key developments in the discipline of history itself--such as the French Annales school and the cultural turn--but also in anthropology, sociology, geography, pedagogy, and the emerging Critical Nutrition Studies. The following three sections sketch various trajectories of food as it travels from farm to table, factory to eatery, nature to society. Each section balances material, cultural, and intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism. In its vast, interdisciplinary scope, this handbook brings students and scholars an authoritative guide to a field with fresh insights into one of the most fundamental human concerns.
