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Peterson 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 Details

ISBN: 9780801430534
ISBN-10: 0801430534
Format: Hardback
(178mm x 254mm x 27mm)
Pages: 262
Imprint: Cornell University Press
Publisher: Cornell University Press
Publish Date: 1-Nov-1994
Country of Publication: United States


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