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. 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.
Susan Pinkard traces the roots and development of the French culinary revolution to many different historical trends.
About the Author
Susan Pinkard holds a Master's degree and a Ph.D. in Modern European History from the University of Chicago. Since 2005, she has been a full-time visiting member of the Department of History at Georgetown University. She spent most of her earlier career as a university administrator, serving as Associate Dean and Director of Undergraduate Studies in the School of Foreign Service, Georgetown University, and as Senior Lecturer in History and Assistant Dean in the Weinberg College of Arts and Sciences, Northwestern University.
Reviews
'Pinkard performs careful analytical work with culinary texts familiar to many food historians ...' The Journal of Interdisciplinary History
'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 ...'
Book Information
ISBN 9780521139960
Author Susan Pinkard
Format Paperback
Page Count 334
Imprint Cambridge University Press
Publisher Cambridge University Press
Weight(grams) 420g
Dimensions(mm) 223mm * 145mm * 19mm
Susan Pinkard traces the roots and development of the French culinary revolution to many different historical trends.
About the Author
Susan Pinkard holds a Master's degree and a Ph.D. in Modern European History from the University of Chicago. Since 2005, she has been a full-time visiting member of the Department of History at Georgetown University. She spent most of her earlier career as a university administrator, serving as Associate Dean and Director of Undergraduate Studies in the School of Foreign Service, Georgetown University, and as Senior Lecturer in History and Assistant Dean in the Weinberg College of Arts and Sciences, Northwestern University.
Reviews
'Pinkard performs careful analytical work with culinary texts familiar to many food historians ...' The Journal of Interdisciplinary History
'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 ...'
Book Information
ISBN 9780521139960
Author Susan Pinkard
Format Paperback
Page Count 334
Imprint Cambridge University Press
Publisher Cambridge University Press
Weight(grams) 420g
Dimensions(mm) 223mm * 145mm * 19mm
