Bistros! What They Were and What They Are

Authors

  • Philip Hyman Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.28420

Keywords:

Bistro, restaurant history, wine bars, marchand de vins, zinc bars, definition, regional culinary history, france, iconic dishes, food trends

Abstract

The author looks at the history of the term Bistro and lays out some of the ways they have been described and characterized since the early 20th-century.

Author Biography

  • Philip Hyman, Independent Scholar

    Philip Hyman is an editorial advisor to PPC.

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Published

2014-02-01

Issue

PPC 100 (2014)

Section

Articles

How to Cite

Hyman, Philip. 2014. “Bistros! What They Were and What They Are”. Petits Propos Culinaires, February, 132-42. https://doi.org/10.1558/ppc.28420.