French Origins of Modern Cooking
By (author) T.Sarah Peterson
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Acquired Taste by T.Sarah Peterson
Book DescriptionPeterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to a new style based on salt and acid tastes. In the process, she reveals more fully than any previous writer the links between medieval cooking, alchemy, and astrology. Peterson's vivid account traces this newly acquired taste in food to its roots in the wider transformation of seventeenth-century culture which included the Scientific Revolution. She makes the startling - and persuasive - argument that the shift in cooking styles was actually part of a conscious effort by humanist scholars to revive Greek and Roman learning and to chase the occult from European life.
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Book DetailsISBN: 9780801430534
(178mm x 254mm x 27mm)
Imprint: Cornell University Press
Publisher: Cornell University Press
Publish Date: 1-Nov-1994
Country of Publication: United States
Books By Author T.Sarah Peterson
Cookbook That Changed the World, Paperback (October 2006)» View all books by T.Sarah Peterson
In 1651 in Paris, the unknown cook, Francois Pierre de la Varenne published "Le Cuisinier Francois", and changed the course of culinary history. This book aims to reconstruct the seventeenth-century revolution in French cooking that explains why we eat as we do. It reveals how Varenne turned out to be the father of modern cuisine.
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