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

Barbara Ketcham Wheaton (Author)

Book Description

Publication Date: March 4, 1996

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, Wheaton effortlessly brings to life the history of the French kitchen and table.

Editorial Reviews

From Publishers Weekly

A history of the culinary arts in France, discussing such topics as the development of haute cuisine and the growth of cooking as a profession.
Copyright 1996 Reed Business Information, Inc.

From Library Journal

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 the French Revolution." Along with a detailed history of cooking and utensils, the volume includes upwards of 40 classic recipes. "It will be valuable not only to those interested in the development of French cuisine, but also to students of French social history"
Copyright 1996 Reed Business Information, Inc.

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Product Details

• Paperback: 368 pages
• Publisher: Touchstone (March 4, 1996)
• Language: English
• ISBN-10: 0684818574
• ISBN-13: 978-0684818573
• Product Dimensions: 10 x 7 x 0.9 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #580,654 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

4.0 out of 5 stars Enjoyable if you are into cooking, October 9, 2009

By 

danica21 "Danica" (Los Angeles, CA) - See all my reviews

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This review is from: Savoring the Past: The French Kitchen and Table from 1300 to 1789 (Paperback)

If you are obsessed with cooking and want a sense of the history of French cooking and cookbooks, this is the book for you. Don't buy it if you are looking for a fun dramatic read. I give it 4 stars, mostly for not contextualizing the cooking enough within the times; it's more a scholarly paper on cookbooks. She is more focused on recipes, origins of recipes, and history of recipes. However it is fun and very cool to have the 25 transcribed recipes in the back. I enjoyed it thoroughly.

7 of 8 people found the following review helpful:

3.0 out of 5 stars Abook about 400 years of French cookbooks, November 28, 2008

By 

Yankee Dame (Dayton) - See all my reviews

This review is from: Savoring the Past: The French Kitchen and Table from 1300 to 1789 (Paperback)

You know, I just finished this book last night. It's a good book. Not a great book, but definately a good book.

The subject matter is French cooking and techniques (duh!), with the greatest emphasis on cookbooks throughout the ages that were published in or for France.

The author really knows her stuff and is a good writer. Yes, there are recipes. Not too many, 25 or so, I would guess, most of which would be orphans in today's kitchen. They would be considered too cumberson; too labor intensive (avoid any recipe whose preperations begins with "Day 1"); too expensive (As one can see from some of the ingredients for "Everyday Boullon": 4 pounds beef, a 6 pound chicken, 5 pounds boneless veal...); or maybe just too, er, "unique" i.e. Iced Cheese (sort of a cheese flavored slushy, without the cheese), or Strained Eggs in Wine Syrup.

But heck yeah, of you like reading books on cookery, if you like history, if you like bits and pieces of odd knowledge but all means, treat yourself to this book.