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Camembert: A National Myth
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 Originally made by hand in the Norman countryside, it is now mass-produced internationally, yet Camembert remains a national symbol for France, emblematic of its cultural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.
Edible French: Tasty Expressions and Cultural Bites
French food-related idioms are explained and delightfully illustrated in this playful meditation on the French language.
South-West France: The Wines and Winemakers
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.
F is for France: A Curious Cabinet of French Wonders
An alphabetized catalogue of quirky French culture and history tidbits.
The Food & Wine of France: Eating & Drinking from Champagne to Provence
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.
My Life in France
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.
Lonely Planet French Phrasebook
This handy phrasebook focuses on pronunciation, basic grammar and essential vocabulary for the traveler.
French Wine: A History
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.
The Cave Painters
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.
The Basque History of the World
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.
Tasting French Terroir: The History of an Idea
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.