Savoring the Past: The French Kitchen and Table from 1300 to 1789

Overview

In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era. Using a delightful combination of personal correspondence, historical anecdotes, and journal entries, Wheaton effortlessly brings to life the history of the French kitchen and table.
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Savoring the Past: The French Kitchen and Table from 1300 to 1789

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Overview

In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era. Using a delightful combination of personal correspondence, historical anecdotes, and journal entries, Wheaton effortlessly brings to life the history of the French kitchen and table.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
A history of the culinary arts in France, discussing such topics as the development of haute cuisine and the growth of cooking as a profession. (Mar.)
Library Journal
Few nationalities are as immediately associated with food as the French. According to LJ's reviewer, "This well-researched volume covers haute cuisine and cuisine bourgeoise from the Middle Ages to the French Revolution." Along with a detailed history of cooking and utensils, the volume includes upwards of 40 classic recipes. "It will be valuable not only to those interested in the development of French cuisine, but also to students of French social history" (LJ 5/1/83).
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Product Details

  • ISBN-13: 9780684818573
  • Publisher: Touchstone
  • Publication date: 3/4/1996
  • Edition description: 1st Scribner ed
  • Edition number: 1
  • Pages: 368
  • Product dimensions: 0.76 (w) x 7.50 (h) x 9.25 (d)

Meet the Author

Barbara Ketcham Wheaton is a noted food historian, writer, and the honorary curator of the culinary collection at the Arthur and Elizabeth Schlesinger Library, Radcliffe Institute. She is also the coauthor, with Patricia Kelly, of Bibliography of Culinary History: Food Resources in Eastern Massachusetts. She teaches seminars on reading historic cookbooks and enjoys lobsters and champagne whenever the opportunity to do so arises.

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Table of Contents

List of Illustrations
Acknowledgments
Introduction
Ch. 1 The Middle Ages 1
Ch. 2 Cookbooks and Cooking in the Sixteenth Century 27
Ch. 3 Festivals, Dining, and Diners in the Sixteenth Century 42
Ch. 4 Markets, Guilds, Ingredients, and New Foods 71
Ch. 5 Kitchens and Cooks 95
Ch. 6 The Beginnings of Fine Cookery 113
Ch. 7 Court Festivals of Louis XIV 129
Ch. 8 Massialot and the Regency 149
Ch. 9 French Cooks Abroad 160
Ch. 10 Pastry, Baking, Confectionery, and Table Ornament 173
Ch. 11 Mid-Eighteenth-Century Trends and Controversies 194
Ch. 12 The Late Eighteenth Century 220
Conclusion 231
Recipes 235
Notes 275
Bibliography 303
Index 327
Cook's Index 335
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