Description

Book Synopsis
Susan 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 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.

A Revolution in Taste

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    A Hardback by Susan Pinkard

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      Book details

      Publisher Cambridge University Press
      Published 9/29/2008 12:00:00 AM
      ISBN-13 9780521821995
      978-0521821995
      ISBN-10 0521821991
      Also in:
      Cookery Cultural studies: food and society

      Description

      Book Synopsis
      Susan 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 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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