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Synopsis
A rich, lively book about the upheaval in French gastronomy, set against the backdrop of France's diminishing fortunes as a nation.
France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cooking, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: Astonishingly, France has become the second-most-profitable market in the world for McDonald's.
How did this happen? To find out, Michael Steinberger takes an enviable trip through the traditional pleasures of France. He talks to top chefs--Alain Ducasse, Paul Gagnaire, Paul Bocuse--winemakers, farmers, bakers, and other artisans. He visits the Élysée Palace, interviews the head of McDonald's Europe, marches down a Paris boulevard with José Bové, and breaks bread with the editorial director of the powerful and secretive Michelin Guide. He spends hours with some of France's brightest young chefs and winemakers, who are battling to reinvigorate the country's rich culinary heritage. The result is a sharp and funny book that will give Francophiles everywhere an entirely new perspective--political, economic, personal, and cultural--on the crisis in the country and food they love.
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Review
`If you've ever wondered why eating in France is so often disappointing, Michael Steinberger can explain. His delicious account draws not just on his amazing gastronomic expertise, but on a sophisticated understanding of French politics and history as well.'
About the Author
Michael Steinberger is Slate's longtime wine columnist and a contributing writer for theFinancial Times. His work has also appeared in the New Yorker, the New York Timesmagazine, NYT Book Review, the Economist, Food & Wine, and Saveur, among many other publications. Previously, he worked as a foreign correspondent in Hong Kong, covering the city's transition to Chinese rule, and he has written extensively about economics, finance, culture, sports, and politics for a variety of leading international media. He is married with two children.
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- PublisherBloomsbury Pub Plc USA
- Publication date2009
- ISBN 10 1596913533
- ISBN 13 9781596913530
- BindingHardcover
- Number of pages243
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Au Revoir to All That : Food, Wine, and the End of France
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ISBN 10: 1596913533
ISBN 13: 9781596913530
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Au Revoir to All That : Food, Wine, and the End of France
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