The historian Georges Bischoff delivers a vast, well-documented and colorful fresco to immerse us in the belly of Alsace going through the golden age of Alsatian gastronomy, from 1470 to 1620.
Is Alsace the cradle of modern gastronomy? Is it not blessed by the gods for the riches found there and for the roads that cross it? By the novelties that we observe there? Or, by the recipes that are exchanged there through printed books? And by the table manners cultivated there? How does she escape threats of famine and the tyranny of Lent? Why do North Sea herring mix with Hungarian steaks here, and why Dutch cheese competes with Parmesan? How can haute cuisine match up with regional cuisine, and how both belong to great history?
With his inimitable verve, the historian Georges Bischoff, author of the Gutenberg Century and the Peasants’ War, delivers here a vast, well-documented and very colorful fresco, which plunges us into the belly of Alsace. At the editions of the Blue Cloud.
France Bleu Elsass offers you the book “In the belly of Alsace”
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