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SAVORING THE PAST: The French Kitchen And Table from 1300 to 1789 Hardcover – March 4, 1996

4.7 out of 5 stars 22 ratings

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Editorial Reviews

From Booklist

Wheaton's heavily researched, erudite study examines nearly 500 years of French culinary history. Fortunately, the book's animated writing yields a text both entertaining and instructive. Medieval associations between medicinal lore and cookery ingredients are presented in intriguing detail. Wheaton also traces the beginning of France's haute cuisine tradition with the increased publication--in the late seventeenth and eighteenth centuries--of recipes by outstanding cooks, which were, duly noted by the author, a compelling "inducement to literacy." First issued 15 years ago, Wheaton's inquiry is meticulously descriptive of a culture as presented through the evolving beliefs and tastes associated with the preparation and consumption of food. A final recipe portfolio, though imbued with the doctrines of an era long past, remains relevant with its savory offerings. Alice Joyce

Review

The price tag's weighty for a pictureless culinary title, but this provides an excellent food history which incorporates cultural observations with journal entries and a personal familiarity with French cuisine. French food from 1300 to 1789 is covered in a gastronomic delight which includes period recipes and an excellent history of evolving culinary style. -- Midwest Book Review
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Product details

  • Publisher ‏ : ‎ Scribner (March 4, 1996)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 368 pages
  • ISBN-10 ‏ : ‎ 0684815664
  • ISBN-13 ‏ : ‎ 978-0684815664
  • Item Weight ‏ : ‎ 2.05 pounds
  • Dimensions ‏ : ‎ 7.5 x 1.25 x 10.25 inches
  • Customer Reviews:
    4.7 out of 5 stars 22 ratings

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4.7 out of 5 stars
4.7 out of 5
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