A Revolution in Taste: The Rise of French Cuisine, 1650-1800

A Revolution in Taste: The Rise of French Cuisine, 1650-1800

by Susan Pinkard
     
 

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ISBN-10: 0521139961

ISBN-13: 9780521139960

Pub. Date: 01/14/2010

Publisher: Cambridge University Press

Modern French Habits of cooking, eating, and drinking were born in the ancien régime, 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 begins and nature. Authentic food-stuffs and simple preparations became the hallmarks of the modern

Overview

Modern French Habits of cooking, eating, and drinking were born in the ancien régime, 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 begins and nature. Authentic food-stuffs 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.

Product Details

ISBN-13:
9780521139960
Publisher:
Cambridge University Press
Publication date:
01/14/2010
Pages:
334
Sales rank:
419,092
Product dimensions:
5.60(w) x 8.60(h) x 0.90(d)

Table of Contents

Illustrations ix

Preface and Acknowledgments xi

Part I Before The Culinary Revolution

1 The Ancient Roots of Medieval Cooking 3

The Taste for Complexity 3

Hippocratic Medicine and Dietetics 6

Fusion Food: Cooking in the Middle Ages 13

Patterns of Consumption 21

2 Opulence and Misery in the Renaissance

Continuities 29

Vegetable Renaissance 35

Divergent Diets of Rich and Poor 43

Part II Toward A New Culinary Aesthetic

3 Foundations of Change, 1600-1650 51

Feeding Bourbon Paris 51

Capturing the Variety of Nature 60

The Revolution in Medicine 64

A New Standard of Luxury 71

Dining Without Ceremony 78

4 The French Kitchen in the 1650s 95

Innovations and Old Favorites 95

A Choice of Ingredients 101

Ragouts, Fricassees, and Silky Sauces 107

Cuisine "au Nature!" 120

5 Refined Consumption, 1660-1735 123

Delicate Cooking Becomes French 123

Cooking for la Cour et la Ville 126

Cuisine as a Systematic Art 135

French Cooking in England in the Age of Massialot 143

Part III Cooking, Eating, and Drinking In The Enlightenment, 1735-1789

6 Simplicity and Authenticity 155

Nouvelle Cuisine, circa 1740 156

A New Science of Dietetics 165

Cuisine Nouvelle, Cuisine Bourgeoise 171

The Enlightenment Critique of Artifice 181

Anti-Cuisines: The Food of the Poor and Early Restaurant Cooking 199

7 The Revolution in Wine 211

New Tastes: Brandy and Colonial Beverages 211

New Patterns in Winemaking and Consumption 217

Premium Wines: Quality, Terroir, and Bottle Aging 222

From Sincerity to Authenticity 230

Wine and Food in Service à la Française 233

Epilogue: After the Revolution 236

Appendix: Recipes from theEarly Modern French Kitchen 243

I Fonds de Cuisine, 1650-1800 244

II Soups and Bisques 258

III Poultry and Meat 262

IV Fish and Seafood 284

V Vegetables 288

Bibliography 293

Index 307

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