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Jim Chevallier
Jim Chevallier is a food historian who has been cited in "The New Yorker", "The Smithsonian" and the French newspapers "Liberation" and "Le Figaro", among other publications. CHOIC...voir plusJim Chevallier is a food historian who has been cited in "The New Yorker", "The Smithsonian" and the French newspapers "Liberation" and "Le Figaro", among other publications. CHOICE has named his "A History of the Food of Paris: From Roast Mammoth to Steak Frites" an Outstanding Academic Title for 2019. His most recent work is "Before the Baguette: The History of French Bread".
He began food history with an essay on breakfast in 18th century France (in Wagner and Hassan's "Consuming Culture in the Long Nineteenth Century") in addition to researching and translating several historical works of his own.
He has been both a performer and a researcher, having worked as a radio announcer (WCAS, WBUR and WBZ-FM), acted (on NBC's "Passions", and numerous smaller projects). It was as an actor that he began to write monologues for use by others, resulting in his first collection, "The Monologue Bin". This has been followed by several others over the years.voir moins
Livres par Jim Chevallier
Thirty Monologues for Teens The Monologue Bin Évaluation : 2 sur 5 étoiles2/5Suicide Monologues for Actors and Others Évaluation : 0 sur 5 étoiles0 évaluationMonologues for Teens and Twenties (2nd edition) Évaluation : 0 sur 5 étoiles0 évaluationBefore the Baguette: The History of French Bread Évaluation : 0 sur 5 étoiles0 évaluationBULLIES: Monologues on Bullying For Teens and Adults Évaluation : 0 sur 5 étoiles0 évaluationAugust Zang and the French Croissant: How Viennoiserie Came to France Évaluation : 0 sur 5 étoiles0 évaluationEggs, Cheese and Butter in Old Regime France: Le Grand d'Aussy's History of French Food, #3 Évaluation : 5 sur 5 étoiles5/5Feasting with the Franks Évaluation : 0 sur 5 étoiles0 évaluationAbout the Baguette: Exploring the Origin of a French National Icon Évaluation : 5 sur 5 étoiles5/5Paris Poems Évaluation : 3 sur 5 étoiles3/5