A REVOLUTION IN TASTE
The Rise of French Cuisine, 1650-1800

SUSAN PINKARD
334pp 15 B/W ILLUS 2010 LIST PRICE: £17.99 (P) E290

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Description
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. From its origins in the 1650s through to the emergence of cuisine bourgeoise and the original nouvelle cuisine in the decades before 1789, authentic foodstuffs and simple preparations became the hallmarks of the modern style. Pinkard traces the roots and development of this culinary revolution to many different historical trends, including changes in the material culture, social transformations, medical theory and practice, and the Enlightenment. The book also discusses the evolution of culinary techniques and includes historical recipes adapted for today's kitchens.