A Revolution in Taste : : the Rise of French Cuisine, 1650-1800

Pinkard, Susan, 1953- Book - 2009 None on shelf No requests on this item Community Rating: 3.5 out of 5

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Part I. Before the Culinary Revolution -- 1. The ancient roots of medieval cooking -- 2. Opulence and misery in the Renaissance -- Part II. Towards a New Culinary Aesthetic -- 3. Foundations of change, 1600-1650 -- 4. The French kitchen in the 1650s -- 5. Refined consumption, 1660-1735 -- Part III. Cooking, Eating, and Drinking in the Enlightenment, 1735-1789 -- 6. Simplicity and authenticity -- 7. The revolution in wine.

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ok submitted by Ele Z. on July 26, 2011, 7:51am its ok

PUBLISHED
New York : Cambridge University Press, 2009.
Year Published: 2009
Description: xv, 317 p. : ill. ; 24 cm.
Language: English
Format: Book

ISBN/STANDARD NUMBER
9780521821995
0521821991

SUBJECTS
Cooking, French -- History -- 17th century.
Cooking, French -- History -- 18th century.
Food habits -- France -- History -- 17th century.
Food habits -- France -- History -- 18th century.