A Revolution in Taste : The Rise of French Cuisine, 1650-1800 (Hardcover) - Pinkard, Susan

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Product Overview

Pinkard traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime.


Publisher Cambridge Univ Pr
Mfg Part# 9780521821995
SKU 208086123
Format Hardcover
ISBN10 0521821991
Release Date 11/1/2008
Dimensions (in Inches) 9.25H x 6L x 1T
"Pinkard's lucidly argued and carefully researched account is...more than just a story about food. It is the story of a society that broke with the past--and became modern."
From the Publisher
Editors Note Examines how this particular type of cooking became associated with fine dining and excellence in the culinary world through a review of the origins of new French cooking in the 1650s, the nouvelle cuisine of the late 1700s, and the impact of such radical changes on present day recipes. 15,000 first printing.
Annotation A major culinary shift took place in France in the 17th century. Breaking with the long-held belief that cooks should transform ingredients into an entirely new thing with a focus on balancing the four humors, French chefs turned to le goût naturel (the natural taste). This new focus on simpler recipes designed for the sake of taste alone reflected the broader cultural and demographic changes of this time. Historian and foodie Susan Pinkard concocts a rich cultural history in A REVOLUTION IN TASTE, including an appendix with historical recipes as a finishing touch.
Product Attributes
Book Format Hardcover
Number of Pages 0317
Publisher Cambridge University Press

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