An exciting and very well written book. A true labor of historian, scholar and teacher. The book is a reference. He was awarded the Gourmand Awards France 2010 as the best culinary history book of the year. The author shows "how French cuisine has gained international recognition, while becoming a cultural specificity recognized by all" We learn, among other specialists ready-to-eat existed long before the arrival of the restaurant, and there was already talk of nouvelle cuisine in the eighteenth century ... Enjoy without moderation. A treat.