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A Revolution in Taste: The Rise of French Cuisine

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A Revolution in Taste: The Rise of French Cuisine

For Louis XVI, not even the idea of the guillotine was enough to make him renounce his beloved food, and considering the importance of French cuisine at the threshold of the 18th Century, it’s likely that he wasn’t the only one with insatiable appetites, at least among the members of the rich nobility.

The book, A Revolution in Taste: The Rise of French Cuisine, written by Susan Pinkard, explains the various factors – social, economic and cultural – that gave food such central importance in the decade surrounding the French Revolution.

Pinkard illuminates the complex cultural meaning of food in her 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.

A Revolution in Taste: The Rise of French Cuisine By Susan Pinkard, Cambridge University Press.

To purchase the volume click here.

Photo courtesy by Cambridge University Press

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