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The Resource A revolution in taste : the rise of French cuisine, 1650-1800, Susan Pinkard

A revolution in taste : the rise of French cuisine, 1650-1800, Susan Pinkard

Label
A revolution in taste : the rise of French cuisine, 1650-1800
Title
A revolution in taste
Title remainder
the rise of French cuisine, 1650-1800
Statement of responsibility
Susan Pinkard
Creator
Subject
Language
eng
Cataloging source
DLC
http://library.link/vocab/creatorDate
1953-
http://library.link/vocab/creatorName
Pinkard, Susan
Dewey number
394.1/20944
Illustrations
illustrations
Index
index present
LC call number
TX719
LC item number
.P56 2009
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Cooking, French
  • Cooking, French
  • Food habits
  • Food habits
Target audience
adult
Label
A revolution in taste : the rise of French cuisine, 1650-1800, Susan Pinkard
Link
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 293-306) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • 6
  • III
  • Poultry and Meat
  • 262
  • IV
  • Fish and Seafood
  • 284
  • V
  • Vegetables
  • 288
  • 1
  • Fusion Food: Cooking in the Middle Ages
  • Four humors, four elements, and four qualities according to Hippocratic medical theory
  • 8
  • 2
  • Qualities of foodstuffs according to Hippocratic dietetics
  • 11
  • 3
  • Chili peppers, "Siliquastrum Maius et minus," woodcut from Leonhardt Fuchs, De historia stirpium commentarii insignes, 1542
  • 32
  • 4
  • Maize, "Turcicum frumentum," woodcut from Leonhardt Fuchs, De historia stirpium commentarii insignes, 1542
  • 13
  • 33
  • 5
  • Title page from the eighth edition of Nicolas de Bonnefons, Le Jardinier francois, 1666
  • 36
  • 6
  • Frontispiece from Le Jardinier francois
  • 37
  • 7
  • Pastry Shop (The Trades, Plate 7), 1632-1635, by Abraham Bosse
  • 57
  • Patterns of Consumption
  • 8
  • Potager du roi at Versailles as shown in Jean de la Quintinie, The Compleat Gardener, translated by John Evelyn, 1693
  • 75
  • 9
  • Banquet of the Chevaliers de Saint-Esprit, 1633, by Abraham Bosse
  • 80
  • 10
  • Benediction at the Table by Abraham Bosse
  • 88
  • 11
  • 21
  • Feast for the Prodigal Son (L'Enfant prodique, set of 6 plates, plate 6) by Abraham Bosse
  • 89
  • 12
  • Title page from the third edition of Francois Pierre de la Varenne, Le Cuisinier francois, 1652
  • 96
  • 13
  • Title page from the second edition of Nicolas de Bonnefons, Les Delices de la campagne, 1656
  • 97
  • 14
  • Frontispiece from Les Delices de la campagne showing a gardener and the artisans who transform his harvests into food and drink
  • 2
  • 98
  • 15
  • How to arrange serving dishes with geometrical precision on a table set for a dinner party of eight as shown in Francois Massialot, The Court and Country Cook, 1702
  • 131
  • 16
  • Dessert course, featuring pyramids of fruit, as shown in Francois Massialot, The Court and Country Cook, 1702
  • 132
  • 17
  • Kitchen Maid, circa 1735, by Jean-Baptiste-Simeon Chardin
  • 179
  • Opulence and Misery in the Renaissance
  • 18
  • Fruit, Jug, and a Glass, circa 1755, by Jean-Baptiste-Simeon Chardin
  • 197
  • 29
  • Continuities
  • 29
  • Part I
  • Vegetable Renaissance
  • 35
  • Divergent Diets of Rich and Poor
  • 43
  • Part II
  • Toward a New Culinary Aesthetic
  • 3
  • Foundations of Change, 1600-1650
  • 51
  • Feeding Bourbon Paris
  • Before the Culinary Revolution
  • 51
  • Capturing the Variety of Nature
  • 60
  • Revolution in Medicine
  • 64
  • A New Standard of Luxury
  • 71
  • Dining Without Ceremony
  • 78
  • 4
  • 1
  • French Kitchen in the 1650s
  • 95
  • Innovations and Old Favorites
  • 95
  • A Choice of Ingredients
  • 101
  • Ragouts, Fricassees, and Silky Sauces
  • 107
  • Cuisine "au Naturel"
  • 120
  • Ancient Roots of Medieval Cooking
  • 5
  • Refined Consumption, 1660-1735
  • 123
  • Delicate Cooking Becomes French
  • 123
  • Cooking for la Cour et la Ville
  • 126
  • Cuisine as a Systematic Art
  • 135
  • French Cooking in England in the Age of Massialot
  • 3
  • 143
  • Part III
  • COOKING, EATING, AND DRINKING IN THE ENLIGHTENMENT, 1735-1789
  • 6
  • Simplicity and Authenticity
  • 155
  • Nouvelle Cuisine, circa 1740
  • 156
  • A New Science of Dietetics
  • 165
  • Taste for Complexity
  • Cuisine Nouvelle, Cuisine Bourgeoise
  • 171
  • Enlightenment Critique of Artifice
  • 181
  • Anti-Cuisines: The Food of the Poor and Early Restaurant Cooking
  • 199
  • 7
  • Revolution in Wine
  • 211
  • New Tastes: Brandy and Colonial Beverages
  • 3
  • 211
  • New Patterns in Winemaking and Consumption
  • 217
  • Premium Wines: Quality, Terroir, and Bottle Aging
  • 222
  • From Sincerity to Authenticity
  • 230
  • Wine and Food in Service a la Francaise
  • 233
  • Epilogue: After the Revolution
  • Hippocratic Medicine and Dietetics
  • 236
  • Appendix
  • Recipes from the Early Modern French Kitchen
  • 243
  • I
  • Fonds de Cuisine, 1650-1800
  • 244
  • II
  • Soups and Bisques
  • 258
Control code
ocn213601196
Dimensions
24 cm
Extent
xv, 317 pages
Isbn
9780521821995
Lccn
2008012310
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Note
394.120944 P655 ; L ; XX-N ; R0904BT4 ; Rev.
Other physical details
illustrations
System control number
  • (Sirsi) 213601196
  • (Sirsi) 213601196
  • (OCoLC)213601196
Label
A revolution in taste : the rise of French cuisine, 1650-1800, Susan Pinkard
Link
Publication
Bibliography note
Includes bibliographical references (pages 293-306) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • 6
  • III
  • Poultry and Meat
  • 262
  • IV
  • Fish and Seafood
  • 284
  • V
  • Vegetables
  • 288
  • 1
  • Fusion Food: Cooking in the Middle Ages
  • Four humors, four elements, and four qualities according to Hippocratic medical theory
  • 8
  • 2
  • Qualities of foodstuffs according to Hippocratic dietetics
  • 11
  • 3
  • Chili peppers, "Siliquastrum Maius et minus," woodcut from Leonhardt Fuchs, De historia stirpium commentarii insignes, 1542
  • 32
  • 4
  • Maize, "Turcicum frumentum," woodcut from Leonhardt Fuchs, De historia stirpium commentarii insignes, 1542
  • 13
  • 33
  • 5
  • Title page from the eighth edition of Nicolas de Bonnefons, Le Jardinier francois, 1666
  • 36
  • 6
  • Frontispiece from Le Jardinier francois
  • 37
  • 7
  • Pastry Shop (The Trades, Plate 7), 1632-1635, by Abraham Bosse
  • 57
  • Patterns of Consumption
  • 8
  • Potager du roi at Versailles as shown in Jean de la Quintinie, The Compleat Gardener, translated by John Evelyn, 1693
  • 75
  • 9
  • Banquet of the Chevaliers de Saint-Esprit, 1633, by Abraham Bosse
  • 80
  • 10
  • Benediction at the Table by Abraham Bosse
  • 88
  • 11
  • 21
  • Feast for the Prodigal Son (L'Enfant prodique, set of 6 plates, plate 6) by Abraham Bosse
  • 89
  • 12
  • Title page from the third edition of Francois Pierre de la Varenne, Le Cuisinier francois, 1652
  • 96
  • 13
  • Title page from the second edition of Nicolas de Bonnefons, Les Delices de la campagne, 1656
  • 97
  • 14
  • Frontispiece from Les Delices de la campagne showing a gardener and the artisans who transform his harvests into food and drink
  • 2
  • 98
  • 15
  • How to arrange serving dishes with geometrical precision on a table set for a dinner party of eight as shown in Francois Massialot, The Court and Country Cook, 1702
  • 131
  • 16
  • Dessert course, featuring pyramids of fruit, as shown in Francois Massialot, The Court and Country Cook, 1702
  • 132
  • 17
  • Kitchen Maid, circa 1735, by Jean-Baptiste-Simeon Chardin
  • 179
  • Opulence and Misery in the Renaissance
  • 18
  • Fruit, Jug, and a Glass, circa 1755, by Jean-Baptiste-Simeon Chardin
  • 197
  • 29
  • Continuities
  • 29
  • Part I
  • Vegetable Renaissance
  • 35
  • Divergent Diets of Rich and Poor
  • 43
  • Part II
  • Toward a New Culinary Aesthetic
  • 3
  • Foundations of Change, 1600-1650
  • 51
  • Feeding Bourbon Paris
  • Before the Culinary Revolution
  • 51
  • Capturing the Variety of Nature
  • 60
  • Revolution in Medicine
  • 64
  • A New Standard of Luxury
  • 71
  • Dining Without Ceremony
  • 78
  • 4
  • 1
  • French Kitchen in the 1650s
  • 95
  • Innovations and Old Favorites
  • 95
  • A Choice of Ingredients
  • 101
  • Ragouts, Fricassees, and Silky Sauces
  • 107
  • Cuisine "au Naturel"
  • 120
  • Ancient Roots of Medieval Cooking
  • 5
  • Refined Consumption, 1660-1735
  • 123
  • Delicate Cooking Becomes French
  • 123
  • Cooking for la Cour et la Ville
  • 126
  • Cuisine as a Systematic Art
  • 135
  • French Cooking in England in the Age of Massialot
  • 3
  • 143
  • Part III
  • COOKING, EATING, AND DRINKING IN THE ENLIGHTENMENT, 1735-1789
  • 6
  • Simplicity and Authenticity
  • 155
  • Nouvelle Cuisine, circa 1740
  • 156
  • A New Science of Dietetics
  • 165
  • Taste for Complexity
  • Cuisine Nouvelle, Cuisine Bourgeoise
  • 171
  • Enlightenment Critique of Artifice
  • 181
  • Anti-Cuisines: The Food of the Poor and Early Restaurant Cooking
  • 199
  • 7
  • Revolution in Wine
  • 211
  • New Tastes: Brandy and Colonial Beverages
  • 3
  • 211
  • New Patterns in Winemaking and Consumption
  • 217
  • Premium Wines: Quality, Terroir, and Bottle Aging
  • 222
  • From Sincerity to Authenticity
  • 230
  • Wine and Food in Service a la Francaise
  • 233
  • Epilogue: After the Revolution
  • Hippocratic Medicine and Dietetics
  • 236
  • Appendix
  • Recipes from the Early Modern French Kitchen
  • 243
  • I
  • Fonds de Cuisine, 1650-1800
  • 244
  • II
  • Soups and Bisques
  • 258
Control code
ocn213601196
Dimensions
24 cm
Extent
xv, 317 pages
Isbn
9780521821995
Lccn
2008012310
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Note
394.120944 P655 ; L ; XX-N ; R0904BT4 ; Rev.
Other physical details
illustrations
System control number
  • (Sirsi) 213601196
  • (Sirsi) 213601196
  • (OCoLC)213601196

Library Locations

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      38.92449 -94.58647
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