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Susan Pinkard 作者

Cambridge University Press

译者

2008-09-29 出版日期

334 页数

USD 32.00 价格

Hardcover

丛书系列

9780521821995 图书编码

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发表于2024-11-30

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A Revolution in Taste 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

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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.

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