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A Revolution in Taste: The Rise of French Cuisine, 1650-1800 by Susan Pinkard
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Located in: Sparks, Nevada, United States
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Estimated between Fri, 14 Jun and Thu, 20 Jun to 43230
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eBay item number:364209891027
Item specifics
- Condition
- Publication Date
- 2008-09-29
- Pages
- 334
- ISBN
- 9780521821995
- Book Title
- Revolution in Taste : the Rise of French Cuisine, 1650-1800
- Item Length
- 9.3 in
- Publisher
- Cambridge University Press
- Publication Year
- 2008
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1 in
- Genre
- Cooking, History, Social Science
- Topic
- Regional & Ethnic / French, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, Europe / General
- Item Width
- 6.4 in
- Item Weight
- 21.2 Oz
- Number of Pages
- 334 Pages
About this product
Product Information
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.
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
Format
Hardcover
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, History, Social Science
Number of Pages
334 Pages
Dimensions
Item Length
9.3 in
Item Height
1 in
Item Width
6.4 in
Item Weight
21.2 Oz
Additional Product Features
Intended Audience
Trade
Lc Classification Number
Tx719.P56 2008
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, "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, "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, "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
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.
Copyright Date
2008
Lccn
2008-012310
Dewey Decimal
394.1/20944
Dewey Edition
22
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:364209891027
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Item location:
Sparks, Nevada, United States
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