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Savoring the past : the French kitchen and table from 1300 to 1789 / Barbara Ketcham Wheaton.

By: Material type: TextTextPublisher: New York : Scribner, 1996Edition: First Scribner editionDescription: xxi, 341 pages : illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0684818574
  • 9780684818573
  • 0684815664
  • 9780684815664
Other title:
  • Savouring the past
  • Savouring the past : The French kitchen and table from 1300 to 1789
Subject(s): DDC classification:
  • 641.594409
LOC classification:
  • 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.
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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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