Pinkard, Susan,  1953- <br/><br/>
A revolution in taste :  the rise of French cuisine, 1650-1800 / 
Susan Pinkard. 
 - Cambridge ;  New York :  Cambridge University Press,  2009. 
 - xv, 317 p. :  ill. ;  24 cm. 
<br/><br/>Includes bibliographical references (p. 293-306) and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780521821995 (hardback) 0521821991 (hardback) 
<br/><br/><label>LCCN: </label>2008012310 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, French--History--17th century.<br/>Cooking<br/>Culinary<br/>Cooking, French--History--18th century.<br/>Food habits--History--France--17th century.<br/>Food habits--History--France--18th century.
<br/><br/><label>Subjects--Index Terms: </label>კულინარია ფრანგული სამზარეულო 
<br/><br/><label>LC Class. No.: </label>TX719  / .P56 2009 
<br/><br/><label>Dewey Class. No.: </label>394.1/20944 
<br/><br/><label>Universal Decimal Class. No.: </label>641  / P-65