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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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.From Booklist:
Wheaton's heavily researched, erudite study examines nearly 500 years of French culinary history. Fortunately, the book's animated writing yields a text both entertaining and instructive. Medieval associations between medicinal lore and cookery ingredients are presented in intriguing detail. Wheaton also traces the beginning of France's haute cuisine tradition with the increased publication--in the late seventeenth and eighteenth centuries--of recipes by outstanding cooks, which were, duly noted by the author, a compelling "inducement to literacy." First issued 15 years ago, Wheaton's inquiry is meticulously descriptive of a culture as presented through the evolving beliefs and tastes associated with the preparation and consumption of food. A final recipe portfolio, though imbued with the doctrines of an era long past, remains relevant with its savory offerings. Alice Joyce
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Descripción Chatto & Windus, 1900. Hardcover. Estado de conservación: New. Nº de ref. de la librería P11070113920X