Savoring the Past: The French Kitchen and Table from 1300 to 1789

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Simon 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

The Middle Ages i
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
Copyright

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Sobre l'autor (2011)

Barbara Ketcham Wheaton is a noted food historian, writer, and the honorary curator of the culinary collection at the Arthur and Elizabeth Schlesinger Library, Radcliffe Institute. She is also the coauthor, with Patricia Kelly, of Bibliography of Culinary History: Food Resources in Eastern Massachusetts. She teaches seminars on reading historic cookbooks and enjoys lobsters and champagne whenever the opportunity to do so arises.

Informació bibliogràfica