Title: A Revolution in Taste: The Rise of French ...
Publisher: Cambridge University Press, New York
Publication Date: 2009
Book Condition: fine
Dust Jacket Condition: fine
Signed: Signed by author
Edition: First edition....
Book Type: book
Pinkard, a historian at Georgetown University, has crafted an engaging narrative of change and revolution in France, not only in food, but also in social, cultural, philosophical, and scientific matters. Signed by author, first printing Size: 6½" - 9½" First printing 0.0 First printing First printing. Bookseller Inventory # 273436
Synopsis: Susan Pinkard traces the roots and development of the French culinary revolution to many different historical trends.
Modern French habits of cooking, eating, and drinking were born in the Ancièn 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. 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 her 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. This book also discusses the evolution of culinary techniques and includes historical recipes adapted for today's kitchens.
Amazon Exclusive: Author Susan Pinkard on the French Culinary Revolution
Cook up the Enlightenment: Exclusive Recipe Excerpts from A Revolution in Taste
? Green Butter with Leek and Parsley (Marin)
? Potage aux Herbes (Marin)
? Roasted Chicken with Bitter Orange and Garlic Deglazing Sauce (Bonnefons)
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