Jim Chevallier authored the articles on the baguette and the croissant for the Dictionnaire Universel du Pain and has published a paper on breakfast in France in the eighteenth century. He is also the author of "August Zang and the French Croissant: How Viennoiserie Came to France" and of several collections of historical recipes. His collections of monologues include "Bullies: Monologues on Bullying for Teens and Adults" and "Monologues for Teens and Twenties".
About the Baguette: Exploring the Origin of a French National Iconby Jim Chevallier
Where did the baguette come from? A simple enough question, but this search for an answer ranges from the long breads of Babylon and Egypt to the first long (but wide) breads in France to the gradual evolution of long narrow breads from the eighteenth into the twentieth century, resulting in both the roll-sized "flute" and the gigantic jockos of the nineteenth century.
Strangely, there are those today who claim the baguette is not French, but a foreign import. Here you will find the 'genealogy' of the baguette, its long evolution in French itself and confirmation of its profoundly French character.
- CreateSpace Publishing
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- Product dimensions:
- 6.00(w) x 9.00(h) x 0.21(d)
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