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

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

Label
A revolution in taste : the rise of French cuisine, 1650-1800
Title
A revolution in taste
Title remainder
the rise of French cuisine, 1650-1800
Statement of responsibility
Susan Pinkard
Title variation
Rise of French cuisine, 1650-1800
Creator
Subject
Genre
Language
eng
Summary
  • "Modern French habits of cooking, eating, and drinking were born in the ancien 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. Authentic foodstuffs and simple preparations became the hallmarks of the modern style
  • "Susan Pinkard traces the roots and development of this culinary revolution to many different historical trends, including changes in material culture, social transformations, medical theory and practice, and the Enlightenment. Pinkard illuminates the complex cultural meaning of food in this history of the new French cooking from its origins in the 1650s through the emergence of cuisine bourgeoise and the original nouvelle cuisine in the decades before 1789. A Revolution in Taste traces the evolution of culinary techniques and includes historical recipes adapted for today's kitchens"--Jacket
Cataloging source
DLC
http://library.link/vocab/creatorDate
1953-
http://library.link/vocab/creatorName
Pinkard, Susan
Illustrations
illustrations
Index
index present
LC call number
TX719
LC item number
.P56 2009
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Cooking, French
  • Cooking, French
  • Food habits
  • Food habits
  • Cookery, French
  • Cookery, French
  • Cooking, French
  • Food habits
  • Ernährung
  • Essgewohnheit
  • Kochen
  • France
  • Frankreich
Label
A revolution in taste : the rise of French cuisine, 1650-1800, Susan Pinkard
Instantiates
Publication
Bibliography note
Includes bibliographical references (p. 293-306) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Before the culinary revolution: The ancient roots of medieval cooking ; Opulence and misery in the Renaissance -- Towards a new culinary aesthetic: Foundations of change, 1600-1650 ;The French kitchen in the 1650s ; Refined consumption, 1660-1735 -- Cooking, eating, and drinking in the Enlightenment, 1735-1789: Simplicity and authenticity ; The revolution in wine
Dimensions
24 cm
Extent
xv, 317 pages
Isbn
9780521821995
Isbn Type
(hardback)
Lccn
2008012310
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
  • (OCoLC)213601196
  • (OCoLC)ocn213601196
Label
A revolution in taste : the rise of French cuisine, 1650-1800, Susan Pinkard
Publication
Bibliography note
Includes bibliographical references (p. 293-306) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Before the culinary revolution: The ancient roots of medieval cooking ; Opulence and misery in the Renaissance -- Towards a new culinary aesthetic: Foundations of change, 1600-1650 ;The French kitchen in the 1650s ; Refined consumption, 1660-1735 -- Cooking, eating, and drinking in the Enlightenment, 1735-1789: Simplicity and authenticity ; The revolution in wine
Dimensions
24 cm
Extent
xv, 317 pages
Isbn
9780521821995
Isbn Type
(hardback)
Lccn
2008012310
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
  • (OCoLC)213601196
  • (OCoLC)ocn213601196

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