A revolution in taste : the rise of French cuisine, 1650-1800
Type
Book
Authors
Category
Main Collection post-1900
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Publication Year
2009
Publisher
Tags
Description
(DES) brown/maroon hardback, dark, glossy dust jacket||(BIB) Includes bibliographical references (p. 293-306) and index.||(CON) 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.
Biblio Notes
xv, 317 p. : ill. ; 24 cm.
Number of Copies
1