A Revolution in Taste: The Rise of French Cuisine, 1650-1800.
Pinkard, Susan
Verkäufer Kloof Booksellers & Scientia Verlag, Amsterdam, Niederlande
AbeBooks Verkäufer seit 7. Oktober 1999
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Anzahl: 1Verkäufer Kloof Booksellers & Scientia Verlag, Amsterdam, Niederlande
AbeBooks Verkäufer seit 7. Oktober 1999
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Anzahl: 1Beschreibung
Cambridge : Cambridge University Press, 2009. Hardcover. Dustjacket. 334 pp. Condition : as new. - Modern French habits of cooking, eating, and drinking were born in the Ancièn 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. English text. Condition : as new copy. ISBN 9780521821995. Keywords : HISTORY, cookery. Bestandsnummer des Verkäufers 31100
Bibliografische Details
Titel: A Revolution in Taste: The Rise of French ...
Verlag: Cambridge University Press
Erscheinungsdatum: 2008
Einband: Hardcover
Zustand: as new
Zustand des Schutzumschlags: Dust Jacket Included
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