ISBN: 9780521821995 - a revolution in taste: the rise of french cuisine, 1650-1800 (15 Ergebnisse)

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Zustand: New. Susan Pinkard traces the roots and development of the French culinary revolution to many different historical trends. Num Pages: 334 pages, 15 b/w illus. BIC Classification: 1DDF; 3JD; 3JF; HBTB; JFCV; WB. Category: (G) General (US: Trade). Dimension: 239 x 163 x 29. Weight in Grams: 602. . 2008. First Edition. hardcover. . . . . …

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Zustand: New. pp. xv + 317.

Zustand: New. Susan Pinkard traces the roots and development of the French culinary revolution to many different historical trends. Num Pages: 334 pages, 15 b/w illus. BIC Classification: 1DDF; 3JD; 3JF; HBTB; JFCV; WB. Category: (G) General (US: Trade). Dimension: 239 x 163 x 29. Weight in Grams: 602. . 2008. First Edition. hardcover. . . . . Books ship from the US and Ireland. …

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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Modern French habits of cooking, eating, and drinking were born in the ancien régime, radically breaking with culinary traditions that originated in antiquity and creating a new aesthetic. This new culinary culture saw food and wine as important links between human beings and nature. Authentic foodstuffs and simple preparations became the hallmarks of the modern style. Susan Pinkard traces the roots and development of this culinary revolution to many different historical trends, including changes in material culture, social transformations, medical theory and practice, and the Enlightenment. Pinkard illuminates the complex cultural meaning of food in this history of the new French cooking from its origins in the 1650s through the emergence of cuisine bourgeoise and the original nouvelle cuisine in the decades before 1789. This book also discusses the evolution of culinary techniques and includes historical recipes adapted for today's kitchens.…

Gebunden. Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Susan Pinkard traces the roots and development of the French culinary revolution to many different historical trends.&Uumlber den AutorSusan Pinkard holds a Master s degree and a Ph.D. in Modern European History from the University .…

Hardcover. Zustand: new. Hardcover. Modern French habits of cooking, eating, and drinking were born in the ancien regime, radically breaking with culinary traditions that originated in antiquity and creating a new aesthetic. This new culinary culture saw food and wine as important links between human beings and nature. Authentic foodstuffs and simple preparations became the hallmarks of the modern style. Susan Pinkard traces the roots and development of this culinary revolution to many different historical trends, including changes in material culture, social transformations, medical theory and practice, and the Enlightenment. Pinkard illuminates the complex cultural meaning of food in this history of the new French cooking from its origins in the 1650s through the emergence of cuisine bourgeoise and the original nouvelle cuisine in the decades before 1789. This book also discusses the evolution of culinary techniques and includes historical recipes adapted for today's kitchens. Susan Pinkard traces the roots and development of the French culinary revolution to many different historical trends. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Zustand: New. Print on Demand pp. xv + 317 Illus.

Zustand: New. PRINT ON DEMAND pp. xv + 317.

Buch. Zustand: Neu. A Revolution in Taste | Susan Pinkard | Buch | Gebunden | Englisch | 2008 | Cambridge University Press | EAN 9780521821995 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.