In this witty and entertaining book, Boisard investigates the history of Camembert and its legend. He considers the transformation of France's cheese ...Show synopsisIn this witty and entertaining book, Boisard investigates the history of Camembert and its legend. He considers the transformation of France's cheese-making industry and along the way gives a highly selective, yet richly detailed history of France--from the Revolution to the European Union.Hide synopsis
Description:This book is in standard used condition, and may have minor...This book is in standard used condition, and may have minor shelf wear and/or minimal amounts of writing or highlighting. It is still a good reading copy. Big Hearted Books guarantees to process your order within 1 business day, offers expedited shipping, and no hassle returns. By purchasing this item, you are helping raise much needed funds for our charitable partners throughout New England. Big Hearted Books is sharing the love of books one book at a time!
Description:FINE. Crisp, clean, unread hardcover with light shelfwear to the...FINE. Crisp, clean, unread hardcover with light shelfwear to the dust jacket and a publisher's mark to one edge-Nice! 1.17 lbs.
Description:Fine in Fine jacket. As New. "Camembert--delectably fragrant,...Fine in Fine jacket. As New. "Camembert--delectably fragrant, creamy-centered, neatly boxed--is the most popular and most famous French cheese. Originally made by hand in the Norman countryside, it is now mass-produced internationally, yet Camembert remains a national symbol for France."
Unlike so many books on the subject of cheese, that are, well, cheesy, this is a scholarly tome dedicated to the origins and commercial success of one of France's great cheeses. It is beautifully written and translated.
The book is largely chronological and follows the development of the true camembert of Normandy much like a biography. In the end you *know* the cheese not by its bloomy rind, faint mushroomy aroma, and elegant, soft interior, but by its producers and purchasers... its humble origins and its loss of character due to pasteurization and factory production.
One endearing quality of the writing is the way it embodies the French way of argumentation: on the one hand you have this, and on the other hand you have that. This style of narrative coincides with the history of the cheese, where there are many stories of its origins, most of which might somehow resemble the historical facts. But rather than resort to making a firm story out of imprecise historical records, Boisard has researched many recollections and facts and synthesized them without hyperbole.
I learned as much about the French way of thinking, of French history, and of unavoidable encounters with selfish interests as I did about the cheese itself. In the end, I wanted more than ever to taste the authentic artisan product, more fully appreciating how something authentic is nearly lost after being hijacked by commercial interests. Now, if Boisard would only write such a volume for some of the other great cheeses of France...
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