Research Catalog
Savoring the past : the French kitchen and table from 1300 to 1789
- Title
- Savoring the past : the French kitchen and table from 1300 to 1789 / Barbara Ketcham Wheaton.
- Author
- Wheaton, Barbara Ketcham.
- Publication
- Philadelphia : University of Pennsylvania Press, 1983.
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Not available - Please for assistance. | Text | Use in library | TX719 .W47 1983 | Off-site |
Details
- Description
- xxi, 341 pages : illustrations; 26 cm
- Summary
- Abstract: A text for cooks, historians, and students of French civilization provides an historical review of the largely uncharted terrain of French culinary history from the end of the 13th century to the outbreak of the French Revolution in 1789. The 12 chapters cover: culinary activities in France during the middle ages; French cookbooks, cooking, festivals, and diners during the 16th century; the development of markets, guilds, ingredients, and new foods; the characteristics of French kitchens and cooks; the development of fine French cookery in the 17th century; the court festivals of Louis XIV; meal descriptions by Massialot toward the end of the 17th century; the spread of French cookery abroad; the development of pastry, baking, confectionary, and table ornamentations; trends and controversies in French cuisine during the mid-18th century; and the development of treatises on gastronomy during the late 18th century. A number of recipes and a cook's index of items covered are appended, and illustrations, engravings, and woodcuts are included throughout the text. (wz).
- Subject
- Genre/Form
- Cookbook
- recipes.
- Recipes.
- History.
- History (form)
- Recettes.
- Note
- Includes indexes.
- Bibliography (note)
- Bibliography: p. 303-325.
- Contents
- The Middle Ages -- Cookbooks and cooking in the sixteenth century -- Festivals, dining, and diners in the sixteenth century -- Markets, guilds, ingredients, and new foods -- Kitchens and cooks -- The beginnings of fine cookery -- Court festivals of Louis XIV -- Massialot and the Regency -- French cooks abroad -- Pastry, baking, confectionary, and table ornament -- Mid-eighteenth-century trends and controversies -- The late eighteenth century -- Conclusion -- Recipes.
- ISBN
- 0812278658
- 9780812278651
- 0812211464
- 9780812211467
- LCCN
- 82040486
- OCLC
- ocm09111098
- 9111098
- SCSB-66826
- Owning Institutions
- Princeton University Library