Cooking in Europe 1650-1850 pdf epub mobi txt 电子书 下载 2025

This book provides an intimate insight into cooking from the Baroque Era to Victorian times.From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in food and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. The author makes them accessible with clear explanations of techniques and unusual ingredients. Recipes include examples from France, Italy, England, Austria, Germany, Holland, Portugal, Spain, and Scotland, from the simple Salad of Pomegranate from La Varenne Careme's 1651 cookbook to the elaborate Boar's Head in Galantine of Careme's 1833 cookbook. This unique book is a culinary treasure trove to complement all European History library collections.As the author shows in his narrative and recipes, the principal theme in the story of food during the two centuries is the rapid spread of French fine cooking throughout Europe and its gradual percolation down the social scale. A lively introduction explains the dramatic shift in culinary taste led by the exuberant creativity of French cooks. Numerous innovations completely transformed French cuisine and swept away all remnants of lingering medieval taste. For all, there were new ingredients from the New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and easier.The recipes, each with a short explanation, are organized by type of dish. Categories include salads and cold dishes; soups; meat; poultry; fish and seafood; vegetables and fungi; breads and cakes; sweet pastries and puddings; fruit, nuts, and flower preserves; drinks; and more. Occasional sidebars offer period menus of, for example, elaborate feasts. A glossary and an appendix listing suppliers of equipment and ingredients are added features.