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A revolution in taste : the rise of French cuisine, 1650-1800 / Susan Pinkard.

By: Pinkard, Susan, 1953-Material type: TextTextLanguage: English Publisher: Cambridge ; New York : Cambridge University Press, 2009Description: xv, 317 p. : ill. ; 24 cmISBN: 9780521821995 (hardback); 0521821991 (hardback)Subject(s): Cooking, French -- History -- 17th century | Cooking | Culinary | Cooking, French -- History -- 18th century | Food habits -- France -- History -- 17th century | Food habits -- France -- History -- 18th century | კულინარია | ფრანგული სამზარეულოDDC classification: 394.1/20944 LOC classification: TX719 | .P56 2009Online resources: Contributor biographical information | Publisher description | Table of contents only
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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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.

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