Eugène Briffault: Paris à table 1846

Authors

  • Barbara Santich University of Adelaide Author

DOI:

https://doi.org/10.1558/ppc.27850

Keywords:

Paris à table, food, cookery

Abstract

Eugène Briffault: Paris à table 1846, translated and edited by J. Weintraub: Oxford University Press, New York, 2018: 212 pp., hardback, £16.99.

Author Biography

  • Barbara Santich, University of Adelaide

    Barbara Santich is Professor Emeritus in the Department of History at the University of Adelaide. Her first book was The Original Mediterranean Cuisine (Prospect Books 1995) and she has since written much on Australian food history. Her next offering, on Provence in the eighteenth century, is excerpted below.

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Published

2020-12-01

Issue

PPC 118 (2020)

Section

Book Reviews

How to Cite

Eugène Briffault: Paris à table 1846. (2020). Petits Propos Culinaires, 119. https://doi.org/10.1558/ppc.27850