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.Read more
- Addresses current views about eating foods that are natural, seasonal, and local (that it to say, 'authentic') in their historical context
- Historical recipes in the Appendix have been adapted to reflect the equipment and technology of today's kitchens, and tested
- Addresses both the historical and cultural context of culinary history and technique, which other books on the subject do not do
Reviews & endorsements
'Pinkard performs careful analytical work with culinary texts familiar to many food historians …' The Journal of Interdisciplinary HistorySee more reviews
'The 'revolution' narrated by Susan Pinkard is that which launched a new way of thinking about, and in part doing, cookery between the seventeenth and eighteenth centuries … [a] fine book …'
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- Date Published: April 2010
- format: Paperback
- isbn: 9780521139960
- length: 334 pages
- dimensions: 223 x 145 x 19 mm
- weight: 0.42kg
- availability: Available
Table of Contents
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.
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