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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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Bibliographic Details
Main Author: Pinkard, Susan, 1953-
Format: Book
Language:English
Published: Cambridge ; New York : Cambridge University Press, 2009.
Subjects and Genres:
Cooking, French > History > 17th century.
Cooking, French > History > 18th century.
Food habits > France > History > 17th century.
Food habits > France > History > 18th century.
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Table of contents
Table of contents
Table of contents
Table of contents
Table of contents
Contributor biographical information
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Call Number: TX 652 .C37 n.890
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