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A revolution in taste : the rise of French cuisine, 1650-1800
"Modern French habits of cooking, eating, and drinking were born in the ancient regime, radically breaking with culinary traditions that originated in antiquity and creating a new aesthetic. This new culinary culture saw food and wine as important links between human beings and nature. Authenti...
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Cambridge ; New York :
Cambridge University Press,
2009.
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| Subjects and Genres: | |
| Online Access: | Table of contents Table of contents Table of contents Table of contents Table of contents Contributor biographical information Publisher description |
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| 100 | 1 | |a Pinkard, Susan, |d 1953- | |
| 245 | 1 | 2 | |a A revolution in taste : |b the rise of French cuisine, 1650-1800 |c Susan Pinkard |
| 260 | |a Cambridge ; |a New York : |b Cambridge University Press, |c 2009. | ||
| 300 | |a xv, 317 pages : |b illustrations ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references (pages 293-306) and index. | ||
| 505 | 0 | |a 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. | |
| 520 | 1 | |a "Modern French habits of cooking, eating, and drinking were born in the ancient regime, radically breaking with culinary traditions that originated in antiquity and creating a new aesthetic. This new culinary culture saw food and wine as important links between human beings and nature. Authentic foodstuffs and simple preparations became the hallmarks of the modern style. | |
| 520 | 8 | |a "Susan Pinkard traces the roots and development of this culinary revolution to many different historical trends, including changes in material culture, social transformations, medical theory and practice, and the Enlightenment. Pinkard illuminates the complex cultural meaning of food in this history of the new French cooking from its origins in the 1650s through the emergence of cuisine bourgeoise and the original nouvelle cuisine in the decades before 1789. A Revolution in Taste traces the evolution of culinary techniques and includes historical recipes adapted for today's kitchens"--Jacket. | |
| 540 | |a Current Copyright Fee: GBP25.00 |c 0. |5 Uk | ||
| 541 | 0 | |c Gift; |a Joseph M. Carlin; |d 11-2020 | |
| 590 | |a HSP Historic Culinary Arts Collection | ||
| 650 | 0 | |a Cooking, French |x History |y 17th century. | |
| 650 | 0 | |a Cooking, French |x History |y 18th century. | |
| 650 | 0 | |a Food habits |z France |x History |y 17th century. | |
| 650 | 0 | |a Food habits |z France |x History |y 18th century. | |
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