Savoring the Past: The French Kitchen and Table from 1300 to 1789 (Google eBook)

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Simon and Schuster, Jan 18, 2011 - Cooking - 368 pages
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Wheaton effortlessly brings to life the history of the French kitchen and table.

In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.
  

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Savoring the past: the French kitchen and table from 1300 to 1789

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Few nationalities are as immediately associated with food as the French. According to LJ's reviewer, "This well-researched volume covers haute cuisine and cuisine bourgeoise from the Middle Ages to ... Read full review

Contents

The Middle Ages i
1
Cookbooks and Cooking in the Sixteenth
27
Festivals Dining and Diners in the Sixteenth
42
Markets Guilds Ingredients and New Foods
71
Kitchens and Cooks
95
The Beginnings of Fine Cookery
113
Court Festivals of Louis XIV
129
Massialot and the Regency
149
Pastry Baking Confectionary and Table
173
MidEighteenthCentury Trends
194
The Late Eighteenth Century
220
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About the author (2011)

Barbara Ketcham Wheaton is a noted food historian, writer, and the honorary curator of the culinary collection at the Arthur and Elizabeth Schlesinger Library, Radcliffe Institute. She is also the coauthor, with Patricia Kelly, of Bibliography of Culinary History: Food Resources in Eastern Massachusetts. She teaches seminars on reading historic cookbooks and enjoys lobsters and champagne whenever the opportunity to do so arises.

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