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

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

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by Barbara Ketcham Wheaton
     
 

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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… See more details below

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.

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).

Product Details

ISBN-13:
9780684818573
Publisher:
Touchstone
Publication date:
03/04/1996
Edition description:
1st Scribner ed
Pages:
368
Sales rank:
511,864
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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