Podcasts about henaut

In this episode, we explore food places beginning with 'B.' Neil uncovers the buttery—not the hearty Scottish roll, but the traditional place where wine is stored. Allie dives into the origins and charm of the bistro, with its revolutionary roots where food and culture come together in cosy, intimate spaces. Meanwhile, Sam unwraps the story of Bourneville, where chocolate and community collide. Useful links and things mentioned in the episodeGood Food by Ambrose Heath (1932)What the butler saw : two hundred and fifty years of the servant problem by E. S. Turner (2001) Cooking & Dining in Tudor & Early Stuart England by Peter Brears (2015)Cooking & Dining in Medieval England by Peter Brears (2012)What's in a Name?: Buttery by Neil Buttery (2016) British Food: A History blogThe Invention of the Restaurant: Paris and Modern Gastronomic Culture by Rebecca L Spang (2000)A Bite Sized History of France: Gastronomic Tales of Revolution, War and Enlightenment by Stéphane Henaut and Jeni Mittchell (2018)The Bistro: French Food and the Culture of Place by Bertrand Auboyneau and François Simon (2018)French Provincial Cooking by Elizabeth David (1960)What is Olla Podrida? A Siege of Paris ‘Menu' Cadbury WorldBournville Village TrustBournville Village Heritage TourA Brief History of Birmingham You can visit some examples of the city's Back-to-Backs run by the

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment(The New Press, 2018) tells the compelling and often surprising story of France from the Roman era to modern times. Traversing the cuisines of France's most famous cities as well as its underexplored regions, this innovative social history explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France's rise upon the world stage. They help explain France's dark history of war and conquest, as well as its most enlightened cultural achievements and the political and scientific innovations that transformed human history. These gastronomic tales will edify even the most seasoned lovers of food, history, and all things French. Stéphane Henaut grew up in Frankfurt and Nantes, before moving to London and embarking on a wide-ranging career in food, including working in the Harrods fromagerie and cooking for the Lord Mayor of London's banquets. He later returned to Nantes with his family, selling obscure vegetables in a French fruiterie,before joining one of Berlin's finest fromageries. Jeni Mitchell spent most of her adult life in Washington, DC, working as a researcher and editor in foreign affairs, before moving to London to begin graduate school. She met Stephane on her first day in London; four years later, they married. She has a PhD in war studies from King's College London, where she is a teaching fellow specializing in civil war, insurgency and rebellion. Beth Mauldin is an Associate Professor of French at Georgia Gwinnett College in Lawrenceville, Georgia. Her research interests include French cultural studies, film, and the social and cultural history of Paris. Learn more about your ad choices. Visit megaphone.fm/adchoices

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment(The New Press, 2018) tells the compelling and often surprising story of France from the Roman era to modern times. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative social history explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France’s rise upon the world stage. They help explain France’s dark history of war and conquest, as well as its most enlightened cultural achievements and the political and scientific innovations that transformed human history. These gastronomic tales will edify even the most seasoned lovers of food, history, and all things French. Stéphane Henaut grew up in Frankfurt and Nantes, before moving to London and embarking on a wide-ranging career in food, including working in the Harrods fromagerie and cooking for the Lord Mayor of London's banquets. He later returned to Nantes with his family, selling obscure vegetables in a French fruiterie,before joining one of Berlin's finest fromageries. Jeni Mitchell spent most of her adult life in Washington, DC, working as a researcher and editor in foreign affairs, before moving to London to begin graduate school. She met Stephane on her first day in London; four years later, they married. She has a PhD in war studies from King's College London, where she is a teaching fellow specializing in civil war, insurgency and rebellion. Beth Mauldin is an Associate Professor of French at Georgia Gwinnett College in Lawrenceville, Georgia. Her research interests include French cultural studies, film, and the social and cultural history of Paris. Learn more about your ad choices. Visit megaphone.fm/adchoices

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment(The New Press, 2018) tells the compelling and often surprising story of France from the Roman era to modern times. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative social history explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France’s rise upon the world stage. They help explain France’s dark history of war and conquest, as well as its most enlightened cultural achievements and the political and scientific innovations that transformed human history. These gastronomic tales will edify even the most seasoned lovers of food, history, and all things French. Stéphane Henaut grew up in Frankfurt and Nantes, before moving to London and embarking on a wide-ranging career in food, including working in the Harrods fromagerie and cooking for the Lord Mayor of London's banquets. He later returned to Nantes with his family, selling obscure vegetables in a French fruiterie,before joining one of Berlin's finest fromageries. Jeni Mitchell spent most of her adult life in Washington, DC, working as a researcher and editor in foreign affairs, before moving to London to begin graduate school. She met Stephane on her first day in London; four years later, they married. She has a PhD in war studies from King's College London, where she is a teaching fellow specializing in civil war, insurgency and rebellion. Beth Mauldin is an Associate Professor of French at Georgia Gwinnett College in Lawrenceville, Georgia. Her research interests include French cultural studies, film, and the social and cultural history of Paris. Learn more about your ad choices. Visit megaphone.fm/adchoices

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment(The New Press, 2018) tells the compelling and often surprising story of France from the Roman era to modern times. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative social history explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France’s rise upon the world stage. They help explain France’s dark history of war and conquest, as well as its most enlightened cultural achievements and the political and scientific innovations that transformed human history. These gastronomic tales will edify even the most seasoned lovers of food, history, and all things French. Stéphane Henaut grew up in Frankfurt and Nantes, before moving to London and embarking on a wide-ranging career in food, including working in the Harrods fromagerie and cooking for the Lord Mayor of London's banquets. He later returned to Nantes with his family, selling obscure vegetables in a French fruiterie,before joining one of Berlin's finest fromageries. Jeni Mitchell spent most of her adult life in Washington, DC, working as a researcher and editor in foreign affairs, before moving to London to begin graduate school. She met Stephane on her first day in London; four years later, they married. She has a PhD in war studies from King's College London, where she is a teaching fellow specializing in civil war, insurgency and rebellion. Beth Mauldin is an Associate Professor of French at Georgia Gwinnett College in Lawrenceville, Georgia. Her research interests include French cultural studies, film, and the social and cultural history of Paris. Learn more about your ad choices. Visit megaphone.fm/adchoices

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment(The New Press, 2018) tells the compelling and often surprising story of France from the Roman era to modern times. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative social history explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France’s rise upon the world stage. They help explain France’s dark history of war and conquest, as well as its most enlightened cultural achievements and the political and scientific innovations that transformed human history. These gastronomic tales will edify even the most seasoned lovers of food, history, and all things French. Stéphane Henaut grew up in Frankfurt and Nantes, before moving to London and embarking on a wide-ranging career in food, including working in the Harrods fromagerie and cooking for the Lord Mayor of London's banquets. He later returned to Nantes with his family, selling obscure vegetables in a French fruiterie,before joining one of Berlin's finest fromageries. Jeni Mitchell spent most of her adult life in Washington, DC, working as a researcher and editor in foreign affairs, before moving to London to begin graduate school. She met Stephane on her first day in London; four years later, they married. She has a PhD in war studies from King's College London, where she is a teaching fellow specializing in civil war, insurgency and rebellion. Beth Mauldin is an Associate Professor of French at Georgia Gwinnett College in Lawrenceville, Georgia. Her research interests include French cultural studies, film, and the social and cultural history of Paris. Learn more about your ad choices. Visit megaphone.fm/adchoices

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment(The New Press, 2018) tells the compelling and often surprising story of France from the Roman era to modern times. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative social history explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France’s rise upon the world stage. They help explain France’s dark history of war and conquest, as well as its most enlightened cultural achievements and the political and scientific innovations that transformed human history. These gastronomic tales will edify even the most seasoned lovers of food, history, and all things French. Stéphane Henaut grew up in Frankfurt and Nantes, before moving to London and embarking on a wide-ranging career in food, including working in the Harrods fromagerie and cooking for the Lord Mayor of London's banquets. He later returned to Nantes with his family, selling obscure vegetables in a French fruiterie,before joining one of Berlin's finest fromageries. Jeni Mitchell spent most of her adult life in Washington, DC, working as a researcher and editor in foreign affairs, before moving to London to begin graduate school. She met Stephane on her first day in London; four years later, they married. She has a PhD in war studies from King's College London, where she is a teaching fellow specializing in civil war, insurgency and rebellion. Beth Mauldin is an Associate Professor of French at Georgia Gwinnett College in Lawrenceville, Georgia. Her research interests include French cultural studies, film, and the social and cultural history of Paris. Learn more about your ad choices. Visit megaphone.fm/adchoices