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French Wine: A History
by Rod Phillips
French Wine is the first synthetic history of wine in France: from Etruscan, Greek, and Roman imports and the adoption of wine by beer-drinking Gauls to its present status within the global marketplace. Rod Phillips places the history of grape growing and winemaking in each of the country’s major regions within broad historical and cultural contexts.
Edible French: Tasty Expressions and Cultural Bites
by Clotilde Dusolier
French food-related idioms are explained and delightfully illustrated in this playful meditation on the French language.
South-West France: The Wines and Winemakers
by Paul Strang
South-West France is a wine lover's paradise that cultivates an astonishing array of grape varieties, many that grow nowhere else, and produces a fascinating assortment of wines. In this book, Paul Strang covers the South-West with enthusiasm and keen expertise, providing a history of its wine industry, including a near collapse and unlikely rebirth, and introducing readers to a region that seems to defy globalization.
Lonely Planet French Phrasebook
by Marie-Helene Girard, Anny Monet
This handy phrasebook focuses on pronunciation, basic grammar and essential vocabulary for the traveler.
My Life in France
by Julia Child
The touching and famous story of Julia Child in France, where she learned to cook and fell in love with French cuisine, all in her own words.
Camembert: A National Myth
by Pierre Boisard
Camembert - delectably fragrant, creamy-centered, neatly boxed - is the most popular and most famous French cheese. Originally made by hand in the Norman countryside, it is now mass-produced internationally, yet Camembert remains a national symbol for France, emblematic of its cultural identity. In this witty and entertaining book, Pierre Boisard investigates the history of Camembert and its legend.
The Basque History of the World
by Mark Kurlansky
Popular author Mark Kurlansky offers an engaging portrait of the seven provinces of Basque Land, discussing everything from language to culinary heritage and seafaring traditions.
F is for France: A Curious Cabinet of French Wonders
by Piu Eatwell
An alphabetized catalogue of quirky French culture and history tidbits.
The Food & Wine of France: Eating & Drinking from Champagne to Provence
by Edward Behr
Behr seeks out the best of French food, in encounters from Champagne to Provence, to tell the stories of French artisans and chefs who work at the highest level. He shares what he learns from these experts on French traditions and how to best enjoy this food.
Eleanor of Aquitaine and the Four Kings
by Amy Kelly
A spirited, meticulously researched chronicle that recreates the life and world of Eleanor of Aquitaine in 12th-century Europe. A Harvard University Press Classic, first published in 1950.
Tasting French Terroir: The History of an Idea
by Thomas Parker
This book explores the origins and significance of the French concept of terroir (the specific taste of a particular place), demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution.
The Cave Painters
by Gregory Curtis
In this tale of art, paleontology and discovery, Curtis introduces the masterworks of cave art in France and Spain, visiting Altamira, Lascaux, Les Trois-Freres, Cosquer, Chauvet and others.