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The Table Comes First: Family, France, and the Meaning of Food Paperback – August 21, 2012


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The Table Comes First: Family, France, and the Meaning of Food + Paris to the Moon + The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City
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Product Details

  • Paperback: 336 pages
  • Publisher: Vintage (August 21, 2012)
  • Language: English
  • ISBN-10: 0307476960
  • ISBN-13: 978-0307476968
  • Product Dimensions: 8 x 5.2 x 0.7 inches
  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Average Customer Review: 3.4 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #429,350 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Amazon Best Books of the Month, November 2011: Adam Gopnik again demonstrates his considerable talents in The Table Comes First, a collection of musings on one of his favorite subjects: food. Fans of Paris to the Moon and Through the Children’s Gate know that Gopnik is a true gourmand whose tastes have been refined in the kitchen with his friend Alice Waters, on the velvet banquettes of Parisian bistros, and at chaotic New York City takeout counters. These essays cover a broad range of food-related topics, including the origins of the modern restaurant and the arguments for and against eating meat. But Gopnik’s overarching mission is to celebrate the pleasures of sitting around a table and sharing a meal with family and friends--a pleasure, he notes, that is at once universal and deeply personal. It is at this intersection of macro and micro where Gopnik’s insatiable intellect and warmth are best displayed. --Juliet Disparte --This text refers to the Hardcover edition.

Review

“Adam Gopnik brilliantly weaves together the history, philosophy, and culture of food with his deep passion for cooking and the shared pleasures of the table.”
—Ina Garten

“At once sweeping and intimate. . . . Gopnik’s story is more ambitious than a history of restaurants—it’s about how we taste, dream, and argue about food. . . . The Table Comes First indulges gourmands everywhere. And it’s a refreshing defense of the nation responsible in so many ways for the way we eat now. In Gopnik’s distinctive style, it is encyclopedic yet personal and funny, and it drives at deeper truths.”
Newsweek
 
“Captivating.”
The New York Times
 
“Exuberant. . . . What flows through [The Table Comes First] is a deep fascination with gastronomy as a life force and with the way it’s awakened and flourished over the last couple of centuries. . . . Gopnik acts as reporter, historian, participant and philosopher as he leads us on a kind of walking tour of the food world.”
Slate
 
“Unapologetically intelligent yet charmingly witty . . . [here is] history, nutrition, philosophy, anthropology, and sociology all rolled up into one delectable streusel of insight and illumination.”
The Atlantic
 
“Gopnik is the nearest thing there is—in the English-speaking world, at any rate—to a philosopher of food. . . . These essays blend enormous erudition with great elegance of expression, and pack intellectual firepower too.”
New Statesman
 
“I need to read anything that Adam Gopnik writes, and this book on food, eating and—it follows—life is a particular feast. His acuity, grace, sensitive intelligence (in short, his brilliance) are, as ever, dazzlingly displayed and yet with the lightest of touches.”
—Nigella Lawson
 
“Gopnik would surely be the world’s greatest dinner guest; he can make any subject fascinating, and always backs up his curiosity with unhurried research and an acute eye for the telling detail.”
Chicago Tribune
 
“Compelling. . . . Gopnik gets elbow deep in heady theory, culinary history, and his own passions. . . . He is a champion at making connections, wild and free-ranging. Among the allusions are revelations.”
The Boston Globe
 
“The perfect book for any intellectual foodie, a delicious book packed with so much to sink your teeth into.”
—Padma Lakshmi
 
“Entertaining. . . . Gopnik’s long experience with France and fine dining yields some fine observations. . . . [Reading The Table Comes First,] you feel as if you’re sitting across the table from an amusing friend recounting his adventures.”
Minnesota Star Tribune
 
“Gopnik’s discussions on the changing nature of tastes and how it defines what we believe to be ‘good’ and ‘right’ in food are a timely study on the divergent yet complementary trends in modern cooking.”
Pittsburgh Post-Gazette
 
“Gopnik’s writing about food is highly intellectual and profoundly witty, while also being warm and personal and rooted in common sense. He thinks hard about the routines of the table, and makes you think too.”
—John Lanchester, author of The Debt to Pleasure
 
“Those who share Gopnik’s twin affections for food and reading will find plenty to savor in The Table Comes First. . . . He’s an essayist in the grand tradition, throwing out pithy sentences that offer the reader plenty to argue about, and then blithely contradicting himself on the next page. It’s easy to imagine how pleasant a table companion he must be.”
The Columbus Dispatch


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Customer Reviews

The book is very accessible and also written with humor.
charles
Gopnik rhapsodizes and rhapsodizes, but it's not balanced by his traditional research and sharp observations.
K. Marcum
I had high hopes for this book...but ultimately I was disappointed.
chadwick

Most Helpful Customer Reviews

72 of 77 people found the following review helpful By Malfoyfan VINE VOICE on November 29, 2011
Format: Hardcover
I was just looking at the reviews of this book, which I finished last night, and I'm in agreement with a couple of people here - this book can be entertaining at times, but as a whole it didn't work that well for me. I enjoy Gopnik's New Yorker pieces, or I did when I was taking the magazine. They were always well-written and to the point. However, in this book, his writing seemed to get away from him. Run-on sentences galore, and most chapters went on longer than they needed to. IMO, if a chapter FEELS long while I'm reading it, and I'm thinking, please, just get on with it already, some editing is in order. I also thought the emails to the long-dead English writer Elizabeth Pennell were unnecessary and didn't contribute to the book. Gopnik is obviously a very educated person and did a lot of research for the book, and some of it is very interesting, but compared to MFK Fisher, Ruth Reichl, and Laurie Colwin, to name a few, he doesn't measure up as a food writer. I don't have a post-grad degree, but I read a lot of books (including books about food, cooking and farming) and it just didn't entertain or enlighten me enough to recommend it.
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18 of 22 people found the following review helpful By Jesse K. dart on December 6, 2011
Format: Hardcover
I'm a fan of his writing in general, and in fact his previous books were really good. I follow him on the New Yorker as well, and those articles are also generally well thought out and edited, also researched. This book is too long. It rambles through some interesting historical points, but while going nowhere. I read alot of food books, web sites, blogs, etc. and the information in the book makes me think that Mr Gopnik is completly out of touch with other food writing today. He says he loves food which you can see from his other writing, but this book desperately needed to be edited down to something more coherent and manageable. The emails are not really interesting enough to be in the book.

If your looking to buy an Adam Gopnik book, you can by any of the others and have a winner. If you want a book on gastronomy, French Cooking, or food history, there is a list a mile long that will serve you better.
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7 of 8 people found the following review helpful By Julian Gardner on March 12, 2012
Format: Hardcover
First let me say that I am a fan of Adam Gopnik. That being said,
let me further state that this book is basically boring and, worst
of all, unreadable and extremely repetitious; in great need of an editor.
On page 51 of the hardcover: "This is why teenagers, despite their privileges,
feel so unfree. They are stuck in the Habermasian society."
I doubt that any reader knows what "the Habermasian society" means.
I looked it up: "Habermas is known for his work on the concept of modernity,
particularly with respect to the discussions of "rationalization" originally
set forth by Max Weber. While influenced by American pragmatism, action theory,
and even poststructuralism, many of the central tenets of Habermas' thought
remain broadly Marxist in nature. Global polls identified him as one of the
leading intellectuals of the present." Oh, that helps a lot. Come one Adam, we
know you're smarter than all your readers.
The book reads more like a doctoral thesis on the subject of food and restaurants.
If you get as far as Habermas you're in for much more - but I'll spare you.
Certainly we readers deserve a bit more definition and simplicity and less repetition.
Mr. Gopnik tells us that the bowling league has been replaced by the gym!
Truly? Where does he get a statstic like this? And yes, Adam, WE KNOW
THAT EATING AT A RESTAURANT IS ROMANTIC - you've told us so many times -
but we didn't know seduction could occur following a small glass of wine!
I'll have to try that. Wonder how many ounces in a "small glass?"
...and what wine? Red, white, Champagne? Will beer work? Sorry.
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12 of 15 people found the following review helpful By exurbanite on January 4, 2012
Format: Hardcover
According to legend, Winston Churchill once returned a dessert with an important message. "Waitress", he declared, "take back this pudding. It has no theme!"

The same can be said here, for this book is a pudding without a theme or, worse yet, without much purpose. There is virtually nothing in it that has not been written about before; it merely rehashes material on dishes, recipes, restaurants, wine, reviews and reviewers, all of it either familiar, obvious, trivial, or simply tiresome.

In traditional New Yorker magazine fashion, Gopnik dresses up this banal stew with clever little asides, literary references, insider gossip, and other such patronizing flourishes. It doesn't work. All that is thereby accomplished is to add an irritating parochial New York gloss.

What we have here, in short, is yet another fluff-ball of a book that need not have been published.
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9 of 11 people found the following review helpful By James Ellsworth VINE VOICE on December 28, 2011
Format: Hardcover Verified Purchase
As much as I like to read food writing, I do not get what I am looking for from Adam Gopnik. There are plenty of words--almost too many--and once in a while I find an interesting insight. In the end, I find myself craving more information about technique. Gopnik seems to look at dining as an extension of other sensory experiences and his comparing food and sexual experiences strikes me as being aside from the point. In this regard, his writing and my reading tastes are not compatible--although I do not mean to suggest he is all the time talking about some sexual equivalent of every food experience. Gopnik is no Jeffrey Steingarten and I much prefer the latter for his sense of manic experimentation with how food is best prepared.
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