Étiquette : English

A Revolution in Taste: The Rise of French Cuisine, 1650-1800 (Susan Pinkard, 2008)

This book aims to explain how and why it was that cooking, eating and drinking in seventeenth-century France took a radically different turn from the standards of wholesomeness and good taste that had dominated European culinary traditions for more than two millennia creating the foundations of the styles of cooking we know and appreciate today.