Au Revoir to All that: The Rise and Fall of French Cuisine

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Bloomsbury, Jul 5, 2010 - Cookery - 248 pages
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Offering a fresh and entertaining approach to understanding French history, through its food and wine, Steinberger reveals a radically changing France; a country moving through social and political reform, economic crises and, importantly, the loss of their seemingly unbreakable dominance in all things gastronomical. If the state of France's celebrated cuisine is the bellwether for the state of the nation, things are looking bleak.

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Au Revoir to All That: Food, Wine, and the End of France

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Steinberger, a journalist and wine columnist for Slate, has been a Francophile since he was 13 and ate in his first two-star Michelin restaurant. For years he has been concerned about the decline of ... Read full review

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