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Savoring the past : the French kitchen and table from 1300 to 1789 / Barbara Ketcham Wheaton.
Author
Wheaton, Barbara Ketcham
[Browse]
Format
Book
Language
English
Published/Created
Philadelphia : University of Pennsylvania Press, 1983.
Description
xxi, 341 pages : illustrations ; 26 cm
Availability
Copies in the Library
Location
Call Number
Status
Location Service
Notes
ReCAP - Remote Storage
TX719 .W47 1983
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Details
Subject(s)
Cooking, French
—
History
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France
—
Social life and customs
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Library of Congress genre(s)
Recipes
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Getty AAT genre
recipes
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Summary note
Abstract: A text for cooks, historians, and students of French civilization provides an historical review of the largely uncharted terrain of French culinary history from the end of the 13th century to the outbreak of the French Revolution in 1789. The 12 chapters cover: culinary activities in France during the middle ages; French cookbooks, cooking, festivals, and diners during the 16th century; the development of markets, guilds, ingredients, and new foods; the characteristics of French kitchens and cooks; the development of fine French cookery in the 17th century; the court festivals of Louis XIV; meal descriptions by Massialot toward the end of the 17th century; the spread of French cookery abroad; the development of pastry, baking, confectionary, and table ornamentations; trends and controversies in French cuisine during the mid-18th century; and the development of treatises on gastronomy during the late 18th century. A number of recipes and a cook's index of items covered are appended, and illustrations, engravings, and woodcuts are included throughout the text. (wz).
Notes
Includes indexes.
Bibliographic references
Bibliography: p. 303-325.
Contents
The Middle Ages
Cookbooks and cooking in the sixteenth century
Festivals, dining, and diners in the sixteenth century
Markets, guilds, ingredients, and new foods
Kitchens and cooks
The beginnings of fine cookery
Court festivals of Louis XIV
Massialot and the Regency
French cooks abroad
Pastry, baking, confectionary, and table ornament
Mid-eighteenth-century trends and controversies
The late eighteenth century
Conclusion
Recipes.
Show 11 more Contents items
ISBN
0812278658
9780812278651
0812211464 ((pbk.))
9780812211467 ((pbk.))
LCCN
82040486
OCLC
9111098
Statement on language in description
Princeton University Library aims to describe library materials in a manner that is respectful to the individuals and communities who create, use, and are represented in the collections we manage.
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Exploring India's sacred art : selected writings of Stella Kramrisch / edited and with a biographical essay by Barbara Stoler Miller.
id
991398223506421
Savoring the past : the French kitchen and table from 1300 to 1789 / Barbara Ketcham Wheaton.
id
SCSB-8831561