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フランス料理は進化する 宇田川悟
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フランス料理は進化する 宇田川悟

フランス料理は進化する

宇田川 悟

文春新書 2002



長年フランスに住んで、食べ、飲み、歩いた著者による、現代フランス料理の読本。ルイ十四世の昔から洗練と深化を続けてきた歴史や、各時代を代表するスター・シェフ、地方料理や高級食材の産地など、様々な角度からフランス料理の魅力を紹介する。さらに最終章では、著者がかつてプロデュースしたロンドンのフレンチ・レストランが、ミシュランの星を獲得するまでの、稀有な体験を報告。



目次

1 変貌するフランスの食生活

2 フランス社会と食文化

3 元祖大食いはルイ十四世

4 エスコフィエとヌーヴェル・キュイジーヌ

5 ミシュラン・ガイドブック

6 食材の話

7 魅力の地方料理

8 私の「スター・ウォーズ」



本書では、フランス料理の歴史、現在の状況、また自身が関わった一つ星レストランのことなどが語られている。

 歴代の大食い王たちを紹介した章がおもしろい。アンリ4世やルイ14世の食べっぷりには驚かされるが、それだけでなく、どうしてそんなに食べたのかが歴史的・文化的に説明されているのがいい。

 また、ヌーヴェル・キュイジーヌの開始から終息まで振り返り、改めて全体的に評価した章も興味深かった。日本料理から何が取り込まれたのか、フランスへの移入を支えた日本人コックたちのことなど、鋭い考察がなされている。

 また、著者がプロデューサーを務め、ロンドンで一つ星を獲得したフレンチ・レストラン「レ・サーヴル」の立ち上げに関しても一章が割かれている。シェフの選択、従業員たちの統制、広告や接客など、店としての戦略が明確であり、一つ星がとれたのは偶然でないことがよく分かる。(レビューより)



カバーに少しスレが見られますが中はとてもきれいです。



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