Savoring the Past: The French Kitchen and Table from 1300 to 1789

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Simon and Schuster, Jan 18, 2011 - Cooking - 368 pages
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


The Middle Ages i
Cookbooks and Cooking in the Sixteenth
Festivals Dining and Diners in the Sixteenth
Markets Guilds Ingredients and New Foods
Kitchens and Cooks
The Beginnings of Fine Cookery
Court Festivals of Louis XIV
Massialot and the Regency
Pastry Baking Confectionary and Table
MidEighteenthCentury Trends
The Late Eighteenth Century

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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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