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A Taste of Paris: A History of the Parisian Love Affair with Food
From the critically acclaimed author of PARIS, PARIS and A PASSION FOR PARIS, comes a delectable culinary history of the gastronomic capital of the world.
In his trademark witty and informative style, David Downie embarks on a quest to discover “What is it about the history of Paris that has made it a food lover’s paradise?” Long before Marie Antoinette said, “Let them eat cake!” (actually, it was brioche), the Romans of Paris devoured foie gras, and live oysters rushed in from the Atlantic; one Medieval cookbook describes a thirty-two part meal featuring hare stew, eel soup, and honeyed wine; during the last great banquet at Versailles a year before the Revolution the gourmand Louis XVI savored thirty-two main dishes and sixteen desserts; yet, in 1812, Grimod de la Reynière, the father of French gastronomy, regaled guests with fifty-two courses, fifteen wines, three types of coffee, and seventeen liqueurs.
Following the contours of history and the geography of the city, Downie sweeps readers on an insider’s gourmet walking tour of Paris and its environs, revealing the locations of Roman butcher shops, classic Belle Epoque bistros serving diners today and Marie Antoinette’s exquisite vegetable garden that still supplies produce, no longer to the unfortunate queen, but to the legendary Alain Ducasse and his stylish restaurant inside the palace of Versailles. Along the way, readers learn why the rich culinary heritage of France still makes Paris the ultimate arbiter in the world of food.
In his trademark witty and informative style, David Downie embarks on a quest to discover “What is it about the history of Paris that has made it a food lover’s paradise?” Long before Marie Antoinette said, “Let them eat cake!” (actually, it was brioche), the Romans of Paris devoured foie gras, and live oysters rushed in from the Atlantic; one Medieval cookbook describes a thirty-two part meal featuring hare stew, eel soup, and honeyed wine; during the last great banquet at Versailles a year before the Revolution the gourmand Louis XVI savored thirty-two main dishes and sixteen desserts; yet, in 1812, Grimod de la Reynière, the father of French gastronomy, regaled guests with fifty-two courses, fifteen wines, three types of coffee, and seventeen liqueurs.
Following the contours of history and the geography of the city, Downie sweeps readers on an insider’s gourmet walking tour of Paris and its environs, revealing the locations of Roman butcher shops, classic Belle Epoque bistros serving diners today and Marie Antoinette’s exquisite vegetable garden that still supplies produce, no longer to the unfortunate queen, but to the legendary Alain Ducasse and his stylish restaurant inside the palace of Versailles. Along the way, readers learn why the rich culinary heritage of France still makes Paris the ultimate arbiter in the world of food.
280 pages, Hardcover
Published September 26, 2017
65 people are currently reading
1585 people want to read
About the author
David Downie
96 books68 followersBestselling author of novels (crime, thrillers) and over a dozen nonfiction books, has divided his time between France, Italy and California since 1986. A former journalist and guide. Creator of the Commissioner Daria Vinci series; the first Daria Vinci Investigation is Red Riviera (June 2021), the second Daria Vinci Investigation is Roman Roulette (summer 2022). www. davidddownie.com
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Displaying 1 - 30 of 52 reviews
December 27, 2018
I love French food and Paris so I was looking forward to reading this book. Unfortunately, the egocentric, I, I, I, writing style got on my nerves. There were multiple times when I thought the author needed to be more detailed and thorough with descriptions of the city and it's history. Unless you are already familiar with Paris, this book won't be of much use to you.
September 24, 2017
Thank you to St. Martin's Press and David Downie for the free advance copy!!
Part travelogue, part history book and part humourless self-aggrandizement, this book purports to take you through the streets of Paris to the best restaurants most evocative of different periods of the city's culinary history.
I did not enjoy this book. The pretentiousness bleeds into every page. The author both dismissively belittles those wanting to protect authentic French cuisine with a UNESCO certification AND those who enjoy modern cuisine. At one point he dismisses fusion cuisine entirely with an off-hand line -"Who even remembers fusion?" Within the first few pages the author dismisses and insults "foodies" (and alternatively something called "foodistas") for eschewing actually good food in search of modern, exciting food. Um, hello? How tone deaf can you be - who do you think is buying your book?
Some of the historical anecdotes were quite well-done - witty and informative, but the portions dealing with where to go in modern Paris were atrocious. Far from being a "walking tour" as the blurb describes, this book is incomprehensible for anyone not already intimately familiar with the city.
First time visitor to Paris? Don't buy this book. Foodie? Don't buy this book.
Part travelogue, part history book and part humourless self-aggrandizement, this book purports to take you through the streets of Paris to the best restaurants most evocative of different periods of the city's culinary history.
I did not enjoy this book. The pretentiousness bleeds into every page. The author both dismissively belittles those wanting to protect authentic French cuisine with a UNESCO certification AND those who enjoy modern cuisine. At one point he dismisses fusion cuisine entirely with an off-hand line -"Who even remembers fusion?" Within the first few pages the author dismisses and insults "foodies" (and alternatively something called "foodistas") for eschewing actually good food in search of modern, exciting food. Um, hello? How tone deaf can you be - who do you think is buying your book?
Some of the historical anecdotes were quite well-done - witty and informative, but the portions dealing with where to go in modern Paris were atrocious. Far from being a "walking tour" as the blurb describes, this book is incomprehensible for anyone not already intimately familiar with the city.
First time visitor to Paris? Don't buy this book. Foodie? Don't buy this book.
July 20, 2024
I'm not sure how A Taste of Paris arrived in my Kindle, but I suspect it may have been purchased during a 1.99 sale. I hope it was purchased during a 1.99 sale; if I paid full price for this book, I would be terribly sad at the waste of money.
I struggled to read this history of Paris food. The only word for it is tedious. Downie is long-winded, and over and over I wanted to put the book down and walk away.
I am no expert on Paris or food or Paris' history of food, and perhaps you are---if so, you may have a completely different opinion. I will just say that this book left a bad taste in my mouth.
I struggled to read this history of Paris food. The only word for it is tedious. Downie is long-winded, and over and over I wanted to put the book down and walk away.
I am no expert on Paris or food or Paris' history of food, and perhaps you are---if so, you may have a completely different opinion. I will just say that this book left a bad taste in my mouth.
September 26, 2017
Read our author interview here: https://www.wanderingeducators.com/be...
I've long loved David Downie's books on Paris, for their illumination of a city so many people love. He is a consummate researcher, his books brimming with details I'd never known before, but he's also a storyteller - I can't put his books down. So let me share his new book (as always, I stayed up WAY too late reading it), A Taste of Paris: A History of the Parisian Love Affair with Food.
A Taste of Paris is that rare book that combines history with an immensely readable style. Think of how Lin Manuel-Miranda's Hamilton brought US history to life - Downie's book does the same, but with a much broader scope (and no music, alas) - that of several thousand years, and a wide range of social, cultural, and gastronomic changes. Dating from c. 53 BC until today, Downie shares the places and spaces, people, and recipes that have influenced food and eating in Paris. Downie names the Ile de la Cite spot ground zero in the "edible and drinkable epic of Paris," he shares architecture, food, wine, history, and more. "...the city of Paris itself grew like an oyster shell, in layers, built from the intermingling of imported styles, merging the Mediterranean and Northern Europe, and so did the culture that produced the often-complicated delicacies and refined nectars Parisians and visitors adore today or prefer to fashionably disdain as unworthy of past greatness."
Downie delves into history, detailing important people, ingredients, trends, and more in an interesting, readable way. Everything is included - recipes, menus, restaurants, food writers and critics, chefs, humble and noble food, and more, all written engagingly, as if he was talking to a friend. Not only did I learn a great deal, but I was constantly hungry for perhaps archaic dishes - or the company of someone long passed. Once you read this, you might have to rethink who you would choose for that "invite 3 people from history to dinner" game. You might also, like me, wish to follow in Downie's footsteps, as he purposefully wanders the city of light. You'll love this book, and find yourself getting extra copies for your friends who love food, or France, or both - especially since your copy will be dog-eared and much-read. Highly recommended.
I've long loved David Downie's books on Paris, for their illumination of a city so many people love. He is a consummate researcher, his books brimming with details I'd never known before, but he's also a storyteller - I can't put his books down. So let me share his new book (as always, I stayed up WAY too late reading it), A Taste of Paris: A History of the Parisian Love Affair with Food.
A Taste of Paris is that rare book that combines history with an immensely readable style. Think of how Lin Manuel-Miranda's Hamilton brought US history to life - Downie's book does the same, but with a much broader scope (and no music, alas) - that of several thousand years, and a wide range of social, cultural, and gastronomic changes. Dating from c. 53 BC until today, Downie shares the places and spaces, people, and recipes that have influenced food and eating in Paris. Downie names the Ile de la Cite spot ground zero in the "edible and drinkable epic of Paris," he shares architecture, food, wine, history, and more. "...the city of Paris itself grew like an oyster shell, in layers, built from the intermingling of imported styles, merging the Mediterranean and Northern Europe, and so did the culture that produced the often-complicated delicacies and refined nectars Parisians and visitors adore today or prefer to fashionably disdain as unworthy of past greatness."
Downie delves into history, detailing important people, ingredients, trends, and more in an interesting, readable way. Everything is included - recipes, menus, restaurants, food writers and critics, chefs, humble and noble food, and more, all written engagingly, as if he was talking to a friend. Not only did I learn a great deal, but I was constantly hungry for perhaps archaic dishes - or the company of someone long passed. Once you read this, you might have to rethink who you would choose for that "invite 3 people from history to dinner" game. You might also, like me, wish to follow in Downie's footsteps, as he purposefully wanders the city of light. You'll love this book, and find yourself getting extra copies for your friends who love food, or France, or both - especially since your copy will be dog-eared and much-read. Highly recommended.
September 28, 2017
From my amazon review, "It was not by accident that Paris became the world capital of gastronomy. But -- how did it happen? David Downie, who in his marvelous books has walked you all the way around the City of Light, now walks you back in time to her secret history, through the centuries-long saga of how Paris was fed. The logistics are staggering, the characters unforgettable, and the stories of the kind you can dine out for a year on. Reading, you may just feel that gastronomy as we know it in the best Paris restaurants is the tender flower of mighty and continuous labor dating to the deep, deep past. As always, David Downie leads you to see Paris anew, through any lens he crafts for you. Don't miss this one!"
Yes -- a really, really good book. But, do I have the cred to review it? I am a chef and writer/editor. I worked in Paris for several months a year for 20 years.
Now, I see a few nasty reviews here. When that happens, I check out the credentials of the reviewers, to see if anything they have written previously suggests a background sufficient to make them credible as negative reviewers in this instance. I don't see that background in the negative reviewers here. Which brings me to a philosophical as opposed to personal point -- the one about being very careful what you say to derogate from a writer's years-long, indeed lifelong, efforts, unless your expertise is greater than his, and you can fault-find from a deeply informed perspective. I am anything but certain a negative review on Goodreads is useful to the community if it comes from any other kind of source.
Yes -- a really, really good book. But, do I have the cred to review it? I am a chef and writer/editor. I worked in Paris for several months a year for 20 years.
Now, I see a few nasty reviews here. When that happens, I check out the credentials of the reviewers, to see if anything they have written previously suggests a background sufficient to make them credible as negative reviewers in this instance. I don't see that background in the negative reviewers here. Which brings me to a philosophical as opposed to personal point -- the one about being very careful what you say to derogate from a writer's years-long, indeed lifelong, efforts, unless your expertise is greater than his, and you can fault-find from a deeply informed perspective. I am anything but certain a negative review on Goodreads is useful to the community if it comes from any other kind of source.
April 5, 2018
What could have been a fun, entertaining book about Paris's culinary history turned out to be Downie wallowing in a poor understanding of science (GMO's aren't bad for you while organic isn't necessarily better; MSG isn't a boogeyman, either), modernist cuisine (nobody who cooks calls it molecular gastronomy anymore, and it's a movement already long past gone), or what it takes to be at the top of the food chain, so to speak, of restaurants.
Downie protests too much. He criticized food critics past and present of not knowing how to cook. Based on his poor understanding of science and how the restaurant world works, I wouldn't be at all surprised if he is capable of knowing how to set up basic mise en place for spaghetti with jarred sauce.
Until the final chapter I was amused, perhaps even inspired to visit Paris. His love affair with Parisian food was the hook. Sadly, however, he began curmudgeonly ranting against the Michelin Guide, pasteurized cheese (has he ever read about the listeria outbreaks in France due to their love for raw milk?), and the need for chefs to constantly push the boundaries of food to keep people going out to eat. We're already several generations beyond modernist cuisine. There are only a handful of practitioners left in the world, and the best of them is based in Chicago.
Cut out the final chapter and some of his anachronisms and scientific illiteracy could be overlooked, as they were dwarfed by his obvious passion for both the food and history of Paris gastronomy. But he left a bad taste in my mouth that can only be washed out with a dose of Bourdain with an absinthe chaser.
Note: I am a culinary student with nearly four decades of cooking under my belt. I'm also married to a future doctor with an equal appreciation of food and science: she helps me separate food myths from food science.
Downie protests too much. He criticized food critics past and present of not knowing how to cook. Based on his poor understanding of science and how the restaurant world works, I wouldn't be at all surprised if he is capable of knowing how to set up basic mise en place for spaghetti with jarred sauce.
Until the final chapter I was amused, perhaps even inspired to visit Paris. His love affair with Parisian food was the hook. Sadly, however, he began curmudgeonly ranting against the Michelin Guide, pasteurized cheese (has he ever read about the listeria outbreaks in France due to their love for raw milk?), and the need for chefs to constantly push the boundaries of food to keep people going out to eat. We're already several generations beyond modernist cuisine. There are only a handful of practitioners left in the world, and the best of them is based in Chicago.
Cut out the final chapter and some of his anachronisms and scientific illiteracy could be overlooked, as they were dwarfed by his obvious passion for both the food and history of Paris gastronomy. But he left a bad taste in my mouth that can only be washed out with a dose of Bourdain with an absinthe chaser.
Note: I am a culinary student with nearly four decades of cooking under my belt. I'm also married to a future doctor with an equal appreciation of food and science: she helps me separate food myths from food science.
September 18, 2017
2.5 Stars. A Taste of Paris looks at the history of food in Paris and Parisian attitudes towards food. The book starts it's history with the Roman conquest of Paris and goes through modern times. Each section gives a brief overview of the bigger moments of the period under discussion and then moves on the the ways the period shaped the eating habits of Paris in the future and where you can see elements of this history in today's Parisian restaurants. I guess I'm more of a historian then a foodie because I found the histories more interesting than the food-restaurant recommendations. Once Downie moved on to talking about the restaurants or food trends that harken back to a certain period I got a little bored. These sections sounded a bit too "tour guide" to me. Still,there are definitely some places that I will want to check out if I'm lucky enough to make it back to Paris. Ie keep this book around for reference.
I won this book through a good reads give away.
I won this book through a good reads give away.
August 16, 2018
I picked up this book from Shakespeare and Company in Paris as a souvenir of my trip. It’s a fascinating telling of French history through the evolution of its cuisine. Part history book, part tour guide, with a few recipes thrown in, I certainly wish I had read it before my trip so I could have visited many of the places of interest that Downie writes about. He has a great style and sense of humor though it did drag on for me in a few places because I am not that acquainted with French cuisine. However, you don’t have to be a gourmet, chef, or foodie to enjoy this book that offers a unique history lesson of Paris.
December 2, 2017
I received an Advanced Reader Copy from Goodreads Giveaway and St. Martin's Press. I was really looking forward to reading this book. It was a immense struggle to read. I was looking forward to the Parisian history of food, however, I got a historic view of Paris with some food thrown in. The history given in this book was amazing and should have been promoted about Paris, but not the solely about the food.
May 3, 2024
This was definitely a skim read. A lot of the information was interesting, but I wasn't the biggest fan of how wordy this felt at points or the format of the information.
September 28, 2017
I loved everything about this book: the humor, the insight, the history. Even if you’re not a foodista and you don’t love history, there's no better book to walk you through the culinary evolution of Parisian cuisine, from the Greeks and Romans and Russians to modern day.
November 11, 2017
This book is terrifyingly dry and dull. I’m bummed that I paid full price for it.
May 4, 2020
This book was a surprise freebie with my bookstore clearance section purchase a few months ago. I was excited to read it initially since it's a cultural history of food/restaurants in Paris. The author offers a boatload of interesting historical facts and an overall unique lens into well-known historical characters, but the organization of the book makes it difficult to appreciate this particular cultural history. Sadly, I think my issue with the author's writing stems from the fact that he is a non-historian attempting to write history, and he's simply not doing a great job at it. He seems to jump too quickly from one historical fact/character to another to the point that the reader may struggle to absorb the important details provided.
January 13, 2018
Thank you to David Downie, St. Martin's Press, and Goodreads for the giveaway copy of A Taste of Paris!
At first, reading this made me want to move to Paris, drink wine, and eat. And eat. And eat. Then came the continuous references to famous French figures from history and restaurants that I’d never heard of. I felt like I needed a French-English dictionary, Wikipedia, and Yelp alongside for this read. I ended up reading the last three-quarters of it with a copy of The New Food Lover's Companion next to me so I could look up the names of dishes and terms that I didn't know. I ended up learning a lot about French culture and cooking, but I lost interest in the book early on.
Downie is clearly a man with great knowledge of French history and cuisine. He references countless cookbooks and memoirs he has read going back hundreds of years. For the first hundred pages I thought he was an elitist snob. He's really not though--just a guy who is an expert in his subject and has a passion for it.
This is a book written for a certain kind of person; a Francophile with a strong background in French cooking and history who has spent time in Paris. I'm convinced that people who fit into that audience would adore this book, but it wasn't for me.
At first, reading this made me want to move to Paris, drink wine, and eat. And eat. And eat. Then came the continuous references to famous French figures from history and restaurants that I’d never heard of. I felt like I needed a French-English dictionary, Wikipedia, and Yelp alongside for this read. I ended up reading the last three-quarters of it with a copy of The New Food Lover's Companion next to me so I could look up the names of dishes and terms that I didn't know. I ended up learning a lot about French culture and cooking, but I lost interest in the book early on.
Downie is clearly a man with great knowledge of French history and cuisine. He references countless cookbooks and memoirs he has read going back hundreds of years. For the first hundred pages I thought he was an elitist snob. He's really not though--just a guy who is an expert in his subject and has a passion for it.
This is a book written for a certain kind of person; a Francophile with a strong background in French cooking and history who has spent time in Paris. I'm convinced that people who fit into that audience would adore this book, but it wasn't for me.
April 25, 2020
If you were expecting a scholarly work, this isn't it. It's basically a "fun book" rather than a serious history or a restaurant guide. The author himself is a transplant from California, originally bumming about in Paris decades ago, then taking a more serious interest in Paris and its food culture.
He does talk about French and European history, talking about Paris, its food culture and how it evolved, and the various kings, rulers, and other prominent people in its history, as well as how foreign influences from Italy and the New World transformed French culture over the centuries. He also talks about Parisian cuisine today, and how old restaurants have survived, and how new cuisine is today, as well as the importance of Michelin star ratings and modern corporate influences.
But this book is meant for light entertainment. He mentions various important people, but in a casual way about how they influenced eating culture, and he does not provide specific sources as a scholarly work would do. He mentions various establishments, but not exact locations or details about when they operate or how to find them and what they serve. Good for fun reading, but look elsewhere if you are after serious information.
He does talk about French and European history, talking about Paris, its food culture and how it evolved, and the various kings, rulers, and other prominent people in its history, as well as how foreign influences from Italy and the New World transformed French culture over the centuries. He also talks about Parisian cuisine today, and how old restaurants have survived, and how new cuisine is today, as well as the importance of Michelin star ratings and modern corporate influences.
But this book is meant for light entertainment. He mentions various important people, but in a casual way about how they influenced eating culture, and he does not provide specific sources as a scholarly work would do. He mentions various establishments, but not exact locations or details about when they operate or how to find them and what they serve. Good for fun reading, but look elsewhere if you are after serious information.
February 27, 2019
https://www.npr.org/sections/thesalt/...
https://www.kirkusreviews.com/book-re...
For anyone who loves Paris, or food, or the history of Paris or food, this is a perfect book. It is a wonderfully written walking tour through two thousand years of culinary history and all the unique arondissements of the city, with a wealth of fascinating information. Who knew about Marie de Medici morphing from a dainty bride to a grotesquely obese narcissist? Or the last meals of Louis XVI? Or that Guy de Maupassant had his daily lunch at the Eiffel Tower so he would not have to look at it because he thought it was ugly? Stuff like that.
https://www.kirkusreviews.com/book-re...
For anyone who loves Paris, or food, or the history of Paris or food, this is a perfect book. It is a wonderfully written walking tour through two thousand years of culinary history and all the unique arondissements of the city, with a wealth of fascinating information. Who knew about Marie de Medici morphing from a dainty bride to a grotesquely obese narcissist? Or the last meals of Louis XVI? Or that Guy de Maupassant had his daily lunch at the Eiffel Tower so he would not have to look at it because he thought it was ugly? Stuff like that.
August 6, 2020
Why I Gave Up
I have heard people ramble on about something that seems to have a theme but is really just a pile of words, not necessarily incoherently, but certainly without a linear thought process behind the words. This is that, on paper. Those poor trees.
How Far I Got
What on earth is Downie trying to talk about? I got about 40 pages in and wasn't sure if his editor had accidentally just printed his history-and-geography background notes, or if this was really what they had intended to foist upon the world. Either way, it wasn't worth my time, and it's not worth yours, either.
Worth Trying Again?
No. Not even while sitting on a Parisian terrace, eating some of the food Downie maybe mentions somewhere in this drivel. Actually, especially not then.
I have heard people ramble on about something that seems to have a theme but is really just a pile of words, not necessarily incoherently, but certainly without a linear thought process behind the words. This is that, on paper. Those poor trees.
How Far I Got
What on earth is Downie trying to talk about? I got about 40 pages in and wasn't sure if his editor had accidentally just printed his history-and-geography background notes, or if this was really what they had intended to foist upon the world. Either way, it wasn't worth my time, and it's not worth yours, either.
Worth Trying Again?
No. Not even while sitting on a Parisian terrace, eating some of the food Downie maybe mentions somewhere in this drivel. Actually, especially not then.
November 18, 2017
Thank you to St. Martin's Press for providing me with a free copy of A Taste of Paris: A History of the Parisian Love Affair with Food in exchange for my honest review.
A Taste of Paris follows the history of food in Paris in relation to the geography of the city as well as the famous men and women who made food a priority. Examining the traditions of Parisian people with food as well as their bistros and butcher shops, this book gives the reader a thorough background in Parisian culture and immersion with food.
I personally did not enjoy this book as much as I thought I would but I think the error was within me and not in the book. I believe that this was a very well written and researched historical account of Paris and its historical connection to food. Again, the issues I had with the book stem from my own insufficient knowledge of Paris and the French language. The book is full of French words, phrases and names: names of foods, names of people, names of restaurants and bistros and names of geographical places, all in French. Well, needless to say I do not have any knowledge of the French language therefore with so many French words, the book became a struggle for me to get though. Another issue I had was that there seemed to be more of a historical background of Paris, the people of Paris and the geographical locations. I was hoping to read more about traditional foods and how they came about. This book is more about the history of Parisians with a link to food than it was about actual food, which the title fully states. I made an assumption that there would be more history of food so it is my fault to be disappointed with this.
I think history buffs would enjoy this book and any person who either speaks French or at least has a basic understanding of the pronunciations would be able to get more out of the book. I rate this book 2.5/5 stars, based on my own perception of the book, not on the quality of writing which was good.
A Taste of Paris follows the history of food in Paris in relation to the geography of the city as well as the famous men and women who made food a priority. Examining the traditions of Parisian people with food as well as their bistros and butcher shops, this book gives the reader a thorough background in Parisian culture and immersion with food.
I personally did not enjoy this book as much as I thought I would but I think the error was within me and not in the book. I believe that this was a very well written and researched historical account of Paris and its historical connection to food. Again, the issues I had with the book stem from my own insufficient knowledge of Paris and the French language. The book is full of French words, phrases and names: names of foods, names of people, names of restaurants and bistros and names of geographical places, all in French. Well, needless to say I do not have any knowledge of the French language therefore with so many French words, the book became a struggle for me to get though. Another issue I had was that there seemed to be more of a historical background of Paris, the people of Paris and the geographical locations. I was hoping to read more about traditional foods and how they came about. This book is more about the history of Parisians with a link to food than it was about actual food, which the title fully states. I made an assumption that there would be more history of food so it is my fault to be disappointed with this.
I think history buffs would enjoy this book and any person who either speaks French or at least has a basic understanding of the pronunciations would be able to get more out of the book. I rate this book 2.5/5 stars, based on my own perception of the book, not on the quality of writing which was good.
May 4, 2019
I picked up this book when we visited Paris in 2017 at the very famous and lovely “Shakespeare & Company” book store located on the Left Bank across from Notre Dame. The jacket cover was beautiful and so “Paris-looking” that I was drawn to purchase this book.
I had high hopes for this book because last Fall I read a book that was similar in content, Lizzie Collingham's “The Taste of Empire: How Britain's Quest for Food Shaped the Modern World” which I thoroughly enjoyed and highly recommend. “A Taste of Paris: A History of the Parisian Love Affair with Food” was a bit disappointing in comparison to Lizzie Collingham's book. It was not an “easy read” due to many unfamiliar English words that I had to keep looking up on my iphone as I read and, likewise, there were many French words I had to look up. His back and forth between the present and the past did not always flow well so I was confused sometimes by that and had to read a passage twice to get it.
However, I love history and I love food, it is for those reasons that I enjoyed this book. I learned a lot of historical and food facts that were amazing to me and that I was able to use in many a conversation to interest people.
In the end, I struggled through and ended up enjoying the book. I am glad I have it as a souvenir from our time in Paris:)
I had high hopes for this book because last Fall I read a book that was similar in content, Lizzie Collingham's “The Taste of Empire: How Britain's Quest for Food Shaped the Modern World” which I thoroughly enjoyed and highly recommend. “A Taste of Paris: A History of the Parisian Love Affair with Food” was a bit disappointing in comparison to Lizzie Collingham's book. It was not an “easy read” due to many unfamiliar English words that I had to keep looking up on my iphone as I read and, likewise, there were many French words I had to look up. His back and forth between the present and the past did not always flow well so I was confused sometimes by that and had to read a passage twice to get it.
However, I love history and I love food, it is for those reasons that I enjoyed this book. I learned a lot of historical and food facts that were amazing to me and that I was able to use in many a conversation to interest people.
In the end, I struggled through and ended up enjoying the book. I am glad I have it as a souvenir from our time in Paris:)
April 1, 2018
I was looking for a book that would speak to me as someone who's only been to Paris once (and that 20 years ago); this wasn't quite that, though I can see that a reader who knows Paris well would be enthralled at all the eateries named. The best part for me was the historical sections, which are quite interesting. Downie can spin a great yarn. The only issue for me is his comma usage (don't laugh). I am no prescriptivist, but I just can't see how he drops commas from so many clauses. I ignored the first couple, though I thought it odd, then started marking them to see if it was a consistent issue. Yep--all throughout. I'm not offended by it, but just confused--I'm a native English speaker, and none of these choices look right to me. They kept knocking me out of the narrative flow. For instance, "Proud of his culture without being jingoistic he also endorsed 'exotic' cuisines notably Chinese" (259). For my money, you could easily use two commas there, one after "jingoistic" and the other after "cuisines." This is also the first book I've read by this author, so maybe it wouldn't be a surprise to a faithful reader. But did both author and editor (and proofreader?) all agree on these standards? I guess so.
March 5, 2018
I felt unclean after reading the book. This book is like watching Entertainment Tonight; you know that you shouldn't be watching/reading it, but you are drawn in by the gossip and tell-all nature of the exercise. This book taught me three new words. I now have an erudite way of describing cannibalism, belching and sparkling and I will be forever indebted to the author. Does he like Paris? I don't know but he has lived there some thirty to forty years. Does he like French cooking? I don't know. The author has certainly described it, mostly with faint damns but some bombastic ones as well. Do I like the author? I don't know. His style reminds me of the television filler between the news and the really "good" network shows. I would like to take one of his tours because he could guarantee me a real meal from the "ancien regime", the few bistros that are not under corporate control or the terroir dining in the villages surrounding Paris. The last two chapters are extremely well-written and are well worth the price of admission. I may go on a processed baguette and water diet when I go back to Paris.
May 23, 2022
he does annoy people who love
- msg
- genetically modified food
- organic food skeptics
- and fusion food
so his ego trip gets an extra point from me
I'll side with 80% of the people who love the book
and 20% of those who who loathe the book
Msg belongs in some chinese food though, and maybe not as much in japanese sauces for my money, and not at all in soups!
I think one just needs to take a bunch more Vitamin B6 and Immodium to get over Msg issues, especially with liquidy foods, but msg does add a significant deal to some American-Chinese dishes, unless one likes the flavor of 'hot boiled water' to some of the pork and chicken dishes with sweet and sour sauce and batter
I think he's got a unique voice, and one just needs to hear out his opinions...
though he'll lose out the those labelled as 'shallow foodies' and 'gmo is great crowd'...
heck fusion food is 70% clash, and sometimes bold odd mixtures aren't always going to stand the test of time.... (how about the weird tofu, sheet pan, and korean noodle obsession in the New York Times lately?)
- msg
- genetically modified food
- organic food skeptics
- and fusion food
so his ego trip gets an extra point from me
I'll side with 80% of the people who love the book
and 20% of those who who loathe the book
Msg belongs in some chinese food though, and maybe not as much in japanese sauces for my money, and not at all in soups!
I think one just needs to take a bunch more Vitamin B6 and Immodium to get over Msg issues, especially with liquidy foods, but msg does add a significant deal to some American-Chinese dishes, unless one likes the flavor of 'hot boiled water' to some of the pork and chicken dishes with sweet and sour sauce and batter
I think he's got a unique voice, and one just needs to hear out his opinions...
though he'll lose out the those labelled as 'shallow foodies' and 'gmo is great crowd'...
heck fusion food is 70% clash, and sometimes bold odd mixtures aren't always going to stand the test of time.... (how about the weird tofu, sheet pan, and korean noodle obsession in the New York Times lately?)
February 7, 2018
Thinking of heading to Paris or just want to immerse yourself from the comfort of your home? This book is for you. It is full of fascinating history and tidbits about the city of lights. Learn about places, people, and recipes that have influenced Parisian food.
Downie wanders through the streets of Paris and takes you along for the trip. The 10 parts follow the order of a meal, from Aperitif to Digestif using history to take you from course to course--a unique way to learn the history of this great city.
If you're a Paris buff, you're going to want to read this book. Fascinating history mixed with food--what more could you want?!
I received a copy of this book from St. Martin's Press for my honest review. All thoughts and opinions are my own.
Downie wanders through the streets of Paris and takes you along for the trip. The 10 parts follow the order of a meal, from Aperitif to Digestif using history to take you from course to course--a unique way to learn the history of this great city.
If you're a Paris buff, you're going to want to read this book. Fascinating history mixed with food--what more could you want?!
I received a copy of this book from St. Martin's Press for my honest review. All thoughts and opinions are my own.
April 23, 2018
3.5 stars. Loved the history, although sometimes it felt like an extended ad for their walking tours. The snarky style sometimes worked, sometimes didn't. My favorite quip was after he described how heavily the Parisians smoke and said that maybe it should be renamed from the City of Lights to the "City of Lighters and Strike-All Matches." Ha!
Aside from not wanting to be poisoned by secondhand smoke, I was sad to realize I would never get to experience any of that, including those ultra-expensive restaurants that he was able to report on all-expenses-paid. It's hard to get enthusiastic about a place I'll never be able to experience firsthand.
Aside from not wanting to be poisoned by secondhand smoke, I was sad to realize I would never get to experience any of that, including those ultra-expensive restaurants that he was able to report on all-expenses-paid. It's hard to get enthusiastic about a place I'll never be able to experience firsthand.
February 20, 2018
The Goodreads ratings are right What I thought would be a "culinary history" (as the cover flap says) turned out to be something to be incredibly dull and boring (and perhaps for those more familiar with the history). I had hoped we'd look at food and Paris and perhaps what is the appeal of the food there.
Instead we get an excruciating boring and tedious text about Downie showing off his knowledge. Sometimes it's as dull as a history book, sometimes it's a travelogue, sometimes it seems to be a love letter to the city and its food but really doesn't have much to say. We travel through different time periods, different foods and it seems clear Downie really loves his subject but is perhaps writing for an audience that is just like him: someone who can afford to travel and experience all of this and has had the time/energy/ability to study this topic in depth.
It's not an academic text but it's also not what it was purported to be, either. Downie does tend to come across as pretentious and very insular (in the sense that this would only appeal to a particular group of people) and unfortunate the book is just boring. There is more about Paris itself rather than the food. Pictures tend to be of historical note rather than potentially showing off the food in all its glory.
Not sure why an editor let this go when it's clearly mis-represented and has pretty poor writing that doesn't even make up for the fact that the book is not what it was marketed to be. It's a pity because it sounded very romantic and I liked histories of "stuff" like food.
Skip it.
Instead we get an excruciating boring and tedious text about Downie showing off his knowledge. Sometimes it's as dull as a history book, sometimes it's a travelogue, sometimes it seems to be a love letter to the city and its food but really doesn't have much to say. We travel through different time periods, different foods and it seems clear Downie really loves his subject but is perhaps writing for an audience that is just like him: someone who can afford to travel and experience all of this and has had the time/energy/ability to study this topic in depth.
It's not an academic text but it's also not what it was purported to be, either. Downie does tend to come across as pretentious and very insular (in the sense that this would only appeal to a particular group of people) and unfortunate the book is just boring. There is more about Paris itself rather than the food. Pictures tend to be of historical note rather than potentially showing off the food in all its glory.
Not sure why an editor let this go when it's clearly mis-represented and has pretty poor writing that doesn't even make up for the fact that the book is not what it was marketed to be. It's a pity because it sounded very romantic and I liked histories of "stuff" like food.
Skip it.
May 14, 2018
This book was almost incomprehensible, and not because of the centuries-old French menus. If you want to try and fumble your way through what can only be called erratic comma placement and 20+ uses of the word "apocryphal" while you try and make sense of a back and forth between commentary-laced history and a pretend walk around Paris to restaurants and persons both living and dead, this book's for you! I found it excellent at putting me to sleep, not so great at weaving a coherent historical thread.
January 24, 2022
Way too much history about Paris and not enough about the food, and how it relates. Too many stories about obscure dead chefs and their cookbooks which apparently the author has read. Food as we know it didn't start in Paris until the 1500s, so no reason to go back to the Parisii and discuss them. You don't want to know what they were eating. And far too much about the author; should have been more about the community of food. Well done in many areas, just not enough of it.
October 31, 2017
I won this book in a Goodreads First Reads contest.
I was unsure of it when I started reading. The style quickly grew on me and I liked the mixture of modern views on food and the historical information. I learned a lot about Parisian food history from thus book. It may not be for everyone but I enjoyed it.
I was unsure of it when I started reading. The style quickly grew on me and I liked the mixture of modern views on food and the historical information. I learned a lot about Parisian food history from thus book. It may not be for everyone but I enjoyed it.
July 23, 2018
Enjoyable read, more for historians than foodies. Maps would improve it! I wanted to follow along through the streets, but didn't want to put down the book to dig out my map books of Paris and go back and forth. A map prefacing each section would have been most welcome. I like David Downie's books, and this is no exception. Never exactly what I expect, but entertaining.
October 28, 2018
He clearly knows his stuff, gastronomically, geographically, historically and even has a decent handle on clever literary references, but my pleasure was diminished because whoever edited the eBook thought little of punctuation marks, aside from a few apostrophes that don't belong, like it's instead of its.
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