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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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Bibliographic Details
Main Author: Pinkard, Susan, 1953-
Format: Book
Language:English
Published: Cambridge ; New York : Cambridge University Press, 2009.
Subjects and Genres:
Cooking, French > History > 17th century.
Cooking, French > History > 18th century.
Food habits > France > History > 17th century.
Food habits > France > History > 18th century.
Online Access:Table of contents
Table of contents
Table of contents
Table of contents
Table of contents
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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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