Jim Chevallier

Jim ChevallierJim Chevallier is a food historian who has been cited in The New Yorker, The Smithsonian and the French newspapers Liberation and Le Figaro, among other publications. CHOICE has named his A History of the Food of Paris: From Roast Mammoth to Steak Frtes an Outstanding Academic Title for 2019. His preceding work was Before the Baguette: The History of French Bread. Read More Read Less

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Feasting with the Franks10 % NR
Publisher: Lulu.com
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11 Nov 2021
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English
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A History of the Food of Paris48 % NR
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15 Jun 2018
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