TY  - BOOK
AU  - Pinkard,Susan
TI  - A revolution in taste: the rise of French cuisine, 1650-1800 
SN  - 9780521821995 (hardback)
AV  - TX719 .P56 2009
U1  - 394.1/20944 22
PY  - 2009///
CY  - Cambridge, New York
PB  - Cambridge University Press
KW  - Cooking, French
KW  - History
KW  - 17th century
KW  - Cooking
KW  - Culinary
KW  - 18th century
KW  - Food habits
KW  - France
KW  - კულინარია
KW  - ფრანგული სამზარეულო
N1  - Includes bibliographical references (p. 293-306) and index; 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
UR  - http://www.loc.gov/catdir/enhancements/fy0834/2008012310-b.html
UR  - http://www.loc.gov/catdir/enhancements/fy0834/2008012310-d.html
UR  - http://www.loc.gov/catdir/enhancements/fy0834/2008012310-t.html
ER  -