French Gastronomy in the US

Discover the rich tapestry of French cuisine in America with French Gastronomy in the US, published by Taylor & Francis Ltd. This insightful book delves into the (re)invention of French food across the Atlantic, exploring the intricate dynamics that shape our understanding of French cooking and dining. With 180 pages of thought-provoking content, this volume is a must-read for students and scholars in various fields, including food studies, global French and Francophone studies, cultural studies, media studies, black/African American studies, history, and ethnography. Whether you're a culinary enthusiast or an academic, this book offers a comprehensive look at how French gastronomy continues to evolve in the United States. Don't miss the chance to enrich your knowledge and appreciation of this fascinating subject!