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Gender MALE
Location United States
Introduction Jim Chevallier's "A History of the Food of Paris: From Roast Mammoth to Steak Frites" is now available. (See parisfoodhistory,com for more.) He is a contributor to Savoring Gotham: A Food Lover's Companion to New York City (2015), the Dictionnaire Universel du Pain (Laffont, 2010), the 2nd edition of the Oxford Encyclopedia of Food and Drink in America (2012), Consuming Culture in the Long Nineteenth Century (Lexington, 2007) and Modernist Bread: The Art and Science (May, 2017); he also photographed winemakers for The Wines of Chablis and the Yonne (Sotheby's, 1984). His Chez Jim Books imprint covers "niche" subjects as varied as the history of the baguette and the croissant and life inside the Bastille, as well as excerpts from the classic food history by Pierre Jean-Baptiste Le Grand d'Aussy. ~~~~ For an interview with Jim Chevallier on the history of the croissant, see the inaugural edition of the Smithsonian Journeys Travel Quarterly: