![]() ![]() which in turn led me to an extended look at the Bastille, at the varied and often contentious work of Simon Nicolas Henri Linguet and, by a long and winding road, to the history of the croissant and the baguette. ![]() My earlier interests were in the more ground-level aspects of the eighteenth century in France - daily lives, criminal cases, food, etc. Meanwhile, Modernist Bread, a project on which I consulted, appeared in November 2017 and a number of books and periodicals have cited my book on the croissant ("August Zang and the French Croissant: How Viennoiserie Came to France"). I am currently working on a book on early Medieval French food. Most recently, I have published "Before the Baguette: The History of French Bread". CHOICE has named my book for Rowman and Littlefield - "A History of the Food of Paris: From Roast Mammoth to Steak Frites" - an Outstanding Academic Title for 2019. I am an independent food historian, focusing on French bread history, early medieval French food and, most recently, the history of Parisian food. ![]()
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