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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Format: | Book |
Language: | English |
Published: |
Cambridge ; New York :
Cambridge University Press,
2009.
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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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