num_pages: 334
description: Modern French habits of cooking eating and drinking were born in the Ancien 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.
language: English
title: A Revolution in Taste: The Rise of French Cuisine, 1650–1800
publisher: Cambridge University Press