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Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760 Hardcover – November 1, 2012


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Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760 + Defining Culinary Authority: The Transformation of Cooking in France, 1650-1830
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Editorial Reviews

Review

"Astute and wide-ranging. . . . [Spary] places the ideology of consumption in a realm of deliberate choice, where diet and daily practice were closely tied to a growing global pillage and a globalization with little regard to consequence. The seeds of social revolution were not just among the leaves of books."
(Larry Stewart British Journal for the History of Science)

“E. C. Spary successfully demonstrates that food is a serious matter of history, involving learned controversies, commercial networks, medical expertise, and even political stakes. This tasty and nourishing book offers us a fresh and unexpected view on Enlightenment culture and Parisian society and raises this important question: why, after all, do people eat what they eat?”
(Antoine Lilti, École des hautes études en sciences sociales Paris)

About the Author

E. C. Spary is a lecturer in the Faculty of History at the University of Cambridge. She is the author of Utopia’s Garden: French Natural History from Old Regime to Revolution and coeditor of Materials and Expertise in Early Modern Europe: Between Market and Laboratory, both published by the University of Chicago Press.

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Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760
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