Savoring the Past: The French Kitchen and Table from 1300 to 1789Simon and Schuster, 18 de gen. 2011 - 368 pàgines Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries. |
Continguts
1 | |
Cookbooks and Cooking in the Sixteenth | 27 |
Festivals Dining and Diners in the Sixteenth | 42 |
Markets Guilds Ingredients and New Foods | 71 |
Kitchens and Cooks | 95 |
The Beginnings of Fine Cookery | 113 |
Court Festivals of Louis XIV | 129 |
Massialot and the Regency | 149 |
Pastry Baking Confectionary and Table | 173 |
MidEighteenthCentury Trends | 194 |
The Late Eighteenth Century | 220 |
Altres edicions - Mostra-ho tot
Savoring the Past: The French Kitchen and Table from 1300 to 1789 Barbara Ketcham Wheaton Visualització de fragments - 1983 |
Savoring the Past: The French Kitchen and Table from 1300 to 1789 Barbara Ketcham Wheaton Previsualització no disponible - 1996 |
Savoring the Past: The French Kitchen and Table from 1300 to 1789 Barbara Ketcham Wheaton Previsualització no disponible - 1996 |
Frases i termes més freqüents
baked banquet beans bien Blegny boiled Bonnefons bouillon bourgeois bread butter Casteau cheese chicken chocolate chopped cloves cookbooks cookery coulis court cream cuisine Cuisinier moderne Cuisiniere bourgeoise culinary diners dishes Dons de Comus dough edition egg yolks eighteenth century engraving entremets festival fish flavor flour forcemeat France Francois French cooking French cuisine fruit garden garnish Georges Vicaire Gouberville haute cuisine herbs household Ibid ingredients Italian Jean kitchen La Varenne Livre Louis XIV maitre d'hotel Massialot meal meat medieval Menagier Menon menus Mercure Galant mettez mixture mushrooms Nouvelle nouvelle cuisine Olivier de Serres oven Paris parsley pastry pastrycook Patissier pepper petit Pichon Pierre potage ragouts recipes roast salt sauce scallions season Serres served siecle sixteenth century slices soup Soupers spices style sugar sweet tablespoons Taillevent taste teaspoon truffles Varenne veal Veau vegetables Viandier Vicaire Vie privee d'autrefois Voltaire wine
Referències a aquest llibre
The Loaded Table : Representations of Food in Roman Literature ... Emily Gowers Previsualització limitada - 1993 |
Accounting for Taste: The Triumph of French Cuisine Priscilla Parkhurst Ferguson Previsualització limitada - 2006 |