Paris Food History

Return to PARIS FOOD HISTORY

A History of the Food of Paris
From Roast Mammoth to Steak Frites
JIM CHEVALLIER

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Table of Contents

The Table of Contents in the book is a basic one. This is an extensive version, showing all the headings for each chapter.


Introduction

Material Resources

The Paris Basin

Movement and Accumulation

Climate

The Gap Route

The Seine

Other Waterways

Wells and Springs

The Île de la Cité

Agriculture

The Île-de-France

The Walls of Paris

Paris’ Destiny

From the Neanderthals to the Franks

Neanderthals

The Magdalenians

Mesolithic

Neolithic Farmers

The Bronze Age

The Celts (Gauls)

The Parisii

Gallo-Romans

The Franks

An Overview: From the Capetians to Modern Times

The Late Middle Ages

The Early Modern Era

The Nineteenth Century

The Twentieth Century

The Post-War Decades

The 60’s and Beyond

And Now For a Closer Look

Selling Food: Markets, Fairs, Shops, and Supermarkets

Early Markets and Fairs

Les Halles

Other Early Markets

Shops

The Cries of Paris

The Halles as Food Market

Markets on the Quays

Shops

Regrattiers

Horse Butchers

Elegant Shops

Bread-bakers

Peddlers and Pushcarts

The Belly of Paris

Modern Markets

Aligre (Marché d’Aligre/
Marché Couvert Beauvau)

Baudoyer

Buci

Enfants-Rouges

Maubert Mutualité

Montorgueil

Mouffetard

Marché Raspail

St Germain

Food Shopping Today

Selling Meals: Before the Restaurant

Inns and Taverns

Cabarets

Cooks, Roasters, and Pastry-Chefs

Traiteurs

 Selling Meals: The Restaurant

Restorants and Restorers

The First Great Restaurants

Beauvilliers

The Grand Véfour

Véry

Rocher de Cancale

The Top Restaurants Over Time

Evolutions

Budget Options

Holdovers

Innovations

Brasseries

Creameries

Bistros

Bouillons

Rock-bottom

Student Restaurants

Food Stands and Peddlers

Carême

The Food of the Siege of Paris (1870 1871)

Selling Meals: Moving Towards Modernity

Workers’ Lunches

Take Out

Restaurants for Women

Classes of Restaurant

Cabinets Particuliers

Same-Sex Meeting Places

Restaurants of the Halles

The “Palaces” and Escoffier

Before World War II

Occupied Paris

The 1950’s and 1960’s

Le Drugstore

Pubs

Nouvelle Cuisine

Chains

Theme Restaurants

French Fast Food

Great Chefs of the Great Hotels

Women Chefs

Recent Developments

One Last Note

Foreign and Immigrant Food

Foreign Influences on French Food

Immigration in Paris

The First Foreign Restaurants

North African

Couscous

Tagines and B’stillas

Kebabs

Asian

Early Chinese Restaurants

Sino-Vietnamese

Japanese Food

Sushi

Ramen

Indian

African

Italian

Pizza

Spanish

Portuguese

Greek

American

Fast Food Burgers

Hamburger

Mexican

Jewish

Early French Jewish Food

Flambaum’s

Rue des Rosiers

Sephardic Food

Delis

Immigrants Eating in France

The French Food Model

Drinks

Water

Mineral Water

Alcoholic Drinks

Beer

Wine

Hypocras

Mead/Hydromel

Spirits

Brandies

Liqueurs and Mixed Drinks

Cider and Perry

Absinthe

Pastis

Non-Alcoholic Drinks

Coffee

Chocolate

Tea

Banania

Milk

Fruit Juice

Coco (Liquorice Infusion)

“Waters” and Syrups

Lemonade

Orgeat

Soda

In Search of the Paris Cookbook

Medieval Paris

Seventeenth Century

Eighteenth Century

Nineteenth Century

The Great Chefs

Cuisine Bourgeoise

Bare-Bones Bourgeois

Dictionaries

Courses

Enduring Favorites

Twentieth-Century Gastronomes

Wartime Food

Post-War and Beyond

Signature Dishes

Starters

Onion Soup

Snails

Blanquette de Veau

Magret de Canard

Roast Chicken

Frites

Steak Frites

Grilled Steaks and Sauces

Steak Tartare

Boeuf Bourguignon

Gratin Dauphinois

Choucroute

Croque-Monsieur

Desserts

Egg Custards

Chocolate Mousse

Tarte Tatin  

Epilogue