Guyane - Patrimoine culinaire

Published by Albin Michel in 1999 as part of the Conseil National des Arts Culinaires' series documenting France's regional culinary heritage, this volume examines the food traditions of French Guiana (Guyane), a French overseas territory on the northeastern coast of South America. The book explores the territory's remarkably diverse culinary culture, shaped by the intertwined influences of Amerindian, Creole, Maroon, and various immigrant communities. Presented in a reference and documentary format rather than as a straightforward recipe collection, it serves scholars, culinary historians, and engaged home cooks with an interest in the breadth of French gastronomic patrimony beyond metropolitan France.