Une histoire de la patisserie

Pâtisserie has undergone a remarkable evolution throughout history, developing a distinctive place within French culinary culture.

This book traces the history of French pastry from the Middle Ages to the present day through rare and fascinating materials preserved in the collections of the Bibliothèque nationale de France (BnF), the French National Library.

Featuring a diverse range of historical documents, including early cookbooks, pastry manuals, restaurant menus, advertisements, specialist magazines, caricatures, and children's books, it offers a richly illustrated insight into the pastries of different eras, everyday eating habits, changing fashions, and their social context.

How did the French pastries we know and enjoy today evolve over the centuries?

Beyond advances in pastry-making techniques, the book explores the changing cultural significance of pastry and the attitudes and values of the societies in which it developed.

The authors are Coline Arnaud, a researcher specialising in the transformation of French pâtisserie during the late 19th and early 20th centuries, and Isabelle Degrange, who oversees gastronomy-related collections at the Bibliothèque nationale de France.

The foreword is written by Nina Métayer, named World Pastry Chef 2023 by the International Union of Bakers and Confectioners and The World's Best Pastry Chef 2024 by The World's 50 Best Restaurants.

More than a conventional history of French pastry, the book's greatest appeal lies in its rich visual presentation, drawing on the remarkable variety of historical materials held by the French National Library.

A valuable reference for exploring the history, culture, and wider context that have shaped contemporary French pâtisserie.