The Art of Eating in France, by Jean-Paul Aron (1973/1975)
If we are to believe Jean-Paul Aron, we owe the rise of French cuisine and the invention of the restaurant to the guillotine. For when the French Revolution dispatched hundreds of noblemen and women, it denied the master chefs and their kitchen brigades the livelihood that came from satisfying their appetites.
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Books about French cooking at PG:
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