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on 8 April 1999
I usually avoid French Historians, just because their distinct style is not normally to my liking. This book was an exception, and I'll admit it surprised me. It is dense and anectotal, so I wouldn't recommend it for long reads, but if taken in small doses it's wonderful! She's very, very funny, which says a lot, because French writers usually don't make me chuckle. It took me a month to read it, and it was worth the time.
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on 29 August 1998
There's so much packed into this book that it's better to use it as a reference rather than a straight-through read. The author (or the translator) is not as familiar with American food history; case in point: significant credit is given to "Betty Crock[sic]" for advancing the cause of cooking. It is unclear if the author knows Betty Crocker is fictional...... Worth having in your library.
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on 4 February 1999
I use the book in its original French version and have not read the translated English text. The writing is quite complex and heavy and at times chauvinistically French. The work however is very comprehensive and overflows with details and anecdotes. Sometimes, one is left to wonder how realistic and founded some of the statements are. Regardless, it is a fun reference work which is plenty worth buying.
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