A Taste of Paris by Downie, David -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Notice Dedication Epigraph Thanks and Acknowledgments Part One: Aperitif

A Conspiracy of Pleasure Californian Cuisine Delicious and Sometimes Nutritious A Recipe for Culinary Seduction

Part Two: For Starters: Antiquity à la Parisienne, c. 53 BC–c. AD 500

Cryptic Culture ’Tis Meat Core Samples Caesar Salad Figs and Foie Gras Trimalchio’s Fête Waiting for the Barbarians The Leftovers Fat, Liverish, and Winey Ham, Mustard, and Frites They’ve Got Attitude

Part Three: Entrées, Premier Service: Medieval Renaissance, c. AD 500–c. 1600

Dark or Light? Scallops and Abbots Tooling Up, Dining Out My Kingdom for a Pig! Sense and Sensibility Of Geese and Gastronomic Theme Parks Serenely Seeking Taillevent Ancestral Hunger Heirloom Chef Cry Fowl Crowd Pleaser The Roar of Rabelais Joie de Manger New Rome or New Florence? Gullet Science Parachute Kerfuffle The Medici “Myth” The Party’s Over Filet Mignon

Part Four: Entrées, Second Service: Medici à la Parisienne, Early 1600s

Bourbon Street Deserts and Desserts Relais Race Blunt Is Better Royal Jackrabbits A Profession of Foie Pardon My French: Did You Say Mazzarino? Thicker Than Water

Part Five: Entrées, Troisième Service: Versailles à la Royale, 1638–1715

Versailles Detour Order in the Court! Calorie Count Hot to Trot Café Break Blue Mouths and Green Thumbs A Cabbage Is a Cabbage Is a Cabbage Delusions of Grandeur Le Goose Is Cooked! Star Suicides Continued Eat Like a King

Part Six: Entrées, Quatrième Service: Ancienne Nouvelle, 1700s

Regency Style On the Menu Ancienne Nouvelle Quintessential Reading Voltaire Revolted À la Royale à la Carte The Restaurant Revolution The Original See-and-Be-Seen Scene Spring Back, Fall Forward

Part Seven: Entremets, Cinquième Service: Regime Change, Late 1700s–Early 1800s

Monsieur Patate Liberty, Gluttony, Fraternity! Pig’s Trotters, Roast Chicken, and Salty Blood A Tale of Two Gastronomes Alimentary, Dear Grimod! Sanctifying the Devil Something Is Rotten in Paris Savarin Cake Walk The Heavyweights The Pleasure Principle

Part Eight: Hors d’Oeuvres: Dining Out, 1800s

Hauteur Cuisine Chef à la King The Holy Hog The Belly of Zola Carnal Delights Nile Cruise

Part Nine: Dessert: Modern Times, Mid-1800s–Late 1900s

Grand Boulevardiers Potluck Bubble, Bubble Boil, Broil, Braise, and Brew The Original Wine Bar Bistro à Go-Go Rarefied and Reverential Prince Versus King Curnonsky Quipster Extraordinaire Larger Than Soft-Power Cuisine

Part Ten: Digestif: Neo-Retro-Post-Postmodern Nouvelle d’Auteur, 1970s–the Present

Passé Present Decline and Fall Bonne Nouvelle

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