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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