Robert Laffont
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Positive Atheism
Author: Charles Devellennes
language: en
Publisher: Edinburgh University Press
Release Date: 2020-12-18
Charles Devellennes looks at the the religious, social and political thought of the first four thinkers of the French Enlightenment: Pierre Bayle, Jean Meslier, Paul-Henri Thiry d'Holbach and Denis Diderot to explicitly argue for atheism as a positive philosophy. He shows how atheism evolved considerably over the century that spans the works of these four authors: from the possibility of the virtuous atheist in the late 17th century, to a deeply rooted materialist philosophy with radical social and political consequences by the eve of the French revolution. The metamorphosis of atheism from a purely negative phenomenon to one that became self-aware had profound consequences for establishing an ethics without God and the rise of republicanism as a political philosophy.
Let's Eat France!
Author: François-Régis Gaudry
language: en
Publisher: Artisan Books
Release Date: 2018-10-16
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
