Bolti ár: 7200 Ft (Az MNB aktuális árfolyamai szerint)
Internetes ár: 6480 Ft (10% kedvezmény)
Kiadó: University of California Press
Fordító: Miller, Richard
Sorozat: California Studies in Food and Culture
Kategóriák: Gasztronómia, Történelem/kultúrtörténet
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 Originally made by hand in the Norman countryside, it is now mass-produced internationally, yet Camembert remains a national symbol for France, emblematic of its cultural identity. In this witty and entertaining book, Pierre 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. Camembert: A National Myth weaves together culinary and social history in a fascinating tale about the changing nature of food with implications for every modern consumer.
As the legend goes, by coincidence, grand design, or clever marketing, the birth of Camembert corresponds almost exactly in time with the birth of the French republic. In this book, republicans and Bonapartists, revolutionaries and priests are reconciled over the contents of a little round box, originating a great myth and a great nation. The story of the cheese's growing fame features Napoleon, Louis Pasteur, the soldiers of the First World War, and many others.
Beneath this intriguing story, however, runs a grittier tale about the history of food production. We learn, for example, how Camembert became white—a topic that becomes a metaphor for the sanitation of the countryside—and how Americans discovered the secrets of its production. As he describes the transformation of the Camembert industry and the changing quality of the cheese itself, Boisard reveals what we stand to lose from industrialization, the hallmark of the past century.
Today, small producers of raw-milk, ladle-molded Camembert are fighting to keep their tradition alive. Boisard brings us to a new appreciation of the sensual appeal of a lovely cheese and whets the appetite for a taste of the authentic product.
"There are French writers who seduce us with descriptions of the culinary and romantic landscape, and there are those who reveal the mysteries behind ordinary objects and characters. Pierre Boisard accomplishes both feats in 'Camembert: A National Myth.' . . . Boisard transports us across time to a more innocent era in a pastoral France, while creating a sense of wonder at the ways in which human beings connect and occasionally create something extraordinary. . . . In 'Camembert,' Boisard serves up an appetizing book, and in so doing reveals, more than anything else, what it truly means to be French." (San Francisco Chronicle)
"Halfway through reading this book I was inspired to rush out to a farmer's market to buy a Camembert made . . . authentically from raw milk. . . .This may be a book for cheese-eating foodies, but it also speaks to a wider readership of social historians and culinary conservationists." (The Times)
"Explores the French obsession with this perfectly formed cheese. . . .Boisard calls camembert 'the odorous emblem of France...the most popular cheese in a country known for its multitude of cheeses.' He shows just how many myths the French have constructed to shore up their preference for camembert." (Bee Wilson, Sunday Telegraph Magazine)