Description
Book SynopsisTrade Review"[An] engaging history of a neglected sense." --
French Studies: A Quarterly Review"Hoffmann's volume takes us on a great journey that, ultimately, explores that which makes us human. An impressive and nuanced study, it is, above all, a worthy addition to the expanding menu of sensory studies."--
Social History "Von Hoffman writes with crossdisciplinary dexterity, fusing history, sociology, theology, philosophy, and economics in her scrupulously researched monograph."--
Santa Fe New Mexican "A satisfyingly balanced investigation of the evolution of taste between about 1500 and 1800. Hoffmann masterfully synthesizes over two hundred different primary sources to show, rather convincingly, that gastronomy was part and parcel of broader cultural shifts." --
Fides Et Historia"Von Hoffmann's study gives a comprehensive overview of writings on early modern taste from the standpoint of cuisine, medicine, religion, and philosophy. Rich and thoroughly researched."--Emma C. Spary, author of
Eating the Enlightenment: Food and the Sciences in Paris, 1670–1760"A highly intelligent and well-documented intellectual history of taste in the early modern period. It gave me dozens of topics to consider writing about."--James McWilliams, author of
The Pecan: A History of America's Native Nut"A fascinating read. . . . Recommended."--
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