Savoring the past : the French kitchen and table from 1300 to 1789 / Barbara Ketcham Wheaton.
Material type:
TextPublisher: New York : Scribner, 1996Edition: First Scribner editionDescription: xxi, 341 pages : illustrations ; 26 cmContent type: - text
- unmediated
- volume
- 0684818574
- 9780684818573
- 0684815664
- 9780684815664
- Savouring the past
- Savouring the past : The French kitchen and table from 1300 to 1789
- 641.594409
- TX719. W47 1996
Contents:
Ch. 1. The Middle Ages -- Ch. 2. Cookbooks and Cooking in the Sixteenth Century -- Ch. 3. Festivals, Dining, and Diners in the Sixteenth Century -- Ch. 4. Markets, Guilds, Ingredients, and New Foods -- Ch. 5. Kitchens and Cooks -- Ch. 6. The Beginnings of Fine Cookery -- Ch. 7. Court Festivals of Louis XIV -- Ch. 8. Massialot and the Regency -- Ch. 9. French Cooks Abroad -- Ch. 10. Pastry, Baking, Confectionery, and Table Ornament -- Ch. 11. Mid-Eighteenth-Century Trends and Controversies -- Ch. 12. The Late Eighteenth Century.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.594409 WHE (Browse shelf(Opens below)) | 1 | Available | A258163B |
Includes bibliographical references (pages 303-326) and index.
Ch. 1. The Middle Ages -- Ch. 2. Cookbooks and Cooking in the Sixteenth Century -- Ch. 3. Festivals, Dining, and Diners in the Sixteenth Century -- Ch. 4. Markets, Guilds, Ingredients, and New Foods -- Ch. 5. Kitchens and Cooks -- Ch. 6. The Beginnings of Fine Cookery -- Ch. 7. Court Festivals of Louis XIV -- Ch. 8. Massialot and the Regency -- Ch. 9. French Cooks Abroad -- Ch. 10. Pastry, Baking, Confectionery, and Table Ornament -- Ch. 11. Mid-Eighteenth-Century Trends and Controversies -- Ch. 12. The Late Eighteenth Century.
Machine converted from AACR2 source record.
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