Description
Book SynopsisSusan Pinkard traces the roots and development of the French culinary revolution to many different historical trends.
Trade Review'Pinkard performs careful analytical work with culinary texts familiar to many food historians …' The Journal of Interdisciplinary History
'The 'revolution' narrated by Susan Pinkard is that which launched a new way of thinking about, and in part doing, cookery between the seventeenth and eighteenth centuries … [a] fine book …'
Table of ContentsPart 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.
