Maryann Tebben: Savoir-Faire. A History of Food in France

Authors

  • Philip Hyman Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.27860

Keywords:

Food in France, Cookery, French

Abstract

Maryann Tebben: Savoir-Faire. A History of Food in France: Reaktion Books, London, 2020: 340 pp., hardback, £25.00. 

Author Biography

  • Philip Hyman, Independent Scholar

    Philip Hyman is an American scholar living in Paris where he has written and translated for many years, often in partnership with his wife Mary, on a number of topics concerning cookery and food history.

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Published

2020-12-01

Issue

PPC 118 (2020)

Section

Book Reviews

How to Cite

Maryann Tebben: Savoir-Faire. A History of Food in France. (2020). Petits Propos Culinaires, 126-127. https://doi.org/10.1558/ppc.27860