A revolution in taste, the rise of French cuisine, 1650-1800, Susan Pinkard
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Label
A revolution in taste, the rise of French cuisine, 1650-1800, Susan Pinkard
Language
eng
Bibliography note
Includes bibliographical references (pages 293-306) and index
Illustrations
illustrations
Index
index present
Literary Form
non fiction
Main title
A revolution in taste
Nature of contents
bibliography
Oclc number
213601196
Responsibility statement
Susan Pinkard
Sub title
the rise of French cuisine, 1650-1800
Table Of Contents
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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