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A Revolution In Taste: Rise Of French Cuisine 1650-1800; Susan Pinkard; 2009 1st
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eBay item number:354560256848
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Narrative Type
- Nonfiction
- Country/Region of Manufacture
- United States
- Type
- Monograph
- Cookery Topic
- Food Writing
- Title
- A Revolution in Taste
- Age Level
- Adults
- Regional Cuisine
- French
- Special Attributes
- 1st Edition
- Country
- United States
- Subjects
- Food & Drink
- ISBN
- 9780521821995
About this product
Product Identifiers
Publisher
Cambridge University Press
ISBN-10
0521821991
ISBN-13
9780521821995
eBay Product ID (ePID)
66906938
Product Key Features
Book Title
Revolution in Taste : the Rise of French Cuisine, 1650-1800
Number of Pages
334 Pages
Language
English
Topic
Regional & Ethnic / French, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, Europe / General
Publication Year
2008
Illustrator
Yes
Genre
Cooking, Social Science, History
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
21.2 Oz
Item Length
9.3 in
Item Width
6.4 in
Additional Product Features
Intended Audience
Trade
LCCN
2008-012310
TitleLeading
A
Dewey Edition
22
Reviews
"It is difficult to write about the history of food in a way that interests both gourmets and historians, but Susan Pinkard rises to the challenge. Her vivid descriptions, menus and recipes are combined with a perceptive and persuasive account of the rise of French cuisine, firmly placed in its cultural context." -Peter Burke, University of Cambridge, "Factual, well-researched, and informative, this book is a fascinating survey of French cuisine during the Enlightenment. Brilliantly narrated and thoroughly documented, it is a must for the culinary historian as well as the cook." -Jacques Pépin, chef, cookbook author, and host of PBS-TV cooking series, "The 'radically different turn' (pg. 3) that she sees culinary sensibility taking in the seventeenth century which produced modern French cooking can only be understood against the non-modern practices that preceded it as well as those, presumably modern, that followed." -Priscilla Parkhurst Ferguson, Gastronomica, "Susan Pinkard has crafted an engaging narrative of change and revolution in France, not only in food, but also in social, cultural, philosophical, and scientific matters, and her description of early modern French cuisine reminds us that our modern ideas about food are not so new after all." -Sarah Kernan, eHistory, "Susan Pinkard surveys changing ideas of artifice, naturalness, wholesomeness, and taste in the rise of one of the world's great cuisines. A Revolution in Taste is as lively as it is learned." -Steven Shapin, Harvard University, 'Pinkard performs careful analytical work with culinary texts familiar to many food historians …' The Journal of Interdisciplinary History, "For historians and food lovers interested in discovering the origins of modern French cuisine, this volume is a delight. Pinkard writes evocatively about developments in early modern Parisian cooking in a way that satisfies all the senses." -Sara Beam, Canadian Journal of History, "...this book is a valuable contribution to European food history." -Stephen Mennell, Amercian Historical Review, "Pinkard performs careful analytical work with culinary texts familiar to many food historians, offering critical readings and counter-evidence (particularly about the nature of kitchen work) to demonstrate how social practices and cultural beliefs influenced changes in taste." Journal of Interdisciplinary History, Sydney Watts, University of Richmond, "Factual, well-researched, and informative, this book is a fascinating survey of French cuisine during the Enlightenment. Brilliantly narrated and thoroughly documented, it is a must for the culinary historian as well as the cook." -Jacques P_pin, chef, cookbook author, and host of PBS-TV cooking series
Dewey Decimal
394.1/20944
Table Of Content
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.
Synopsis
Traces the roots and development of the French culinary revolution to many different historical trends, including changes in material culture, social transformations, medical theory and practice, and the Enlightenment. Illuminates the complex cultural meaning of food in a history of 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., Modern French habits of cooking, eating, and drinking were born in the ancien régime, 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. This book also discusses the evolution of culinary techniques and includes historical recipes adapted for today's kitchens., 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. 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.
LC Classification Number
TX719.P56 2008
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