» » Savouring the Past: French Kitchen and Table from 1300 to 1789

eBook Savouring the Past: French Kitchen and Table from 1300 to 1789 epub

by Barbara Ketcham Wheaton

eBook Savouring the Past: French Kitchen and Table from 1300 to 1789 epub
  • ISBN: 0812278658
  • Author: Barbara Ketcham Wheaton
  • Genre: Cookbooks
  • Subcategory: Regional & International
  • Language: English
  • Publisher: University of Pennsylvania Press (April 1, 1983)
  • Pages: 448 pages
  • ePUB size: 1127 kb
  • FB2 size 1662 kb
  • Formats txt rtf lit doc


This is a fabulous book. Barbara Ketcham Wheaton, mother of sculptor and video artist Joe Wheaton and circus performer Henry Wheaton, is still teaching at Rutgers at the age of 84. Her knowledge and sense of humor make for a very good read

This is a fabulous book. Her knowledge and sense of humor make for a very good read. I already owned a copy and purchased this as a gift for a foodie friend.

Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries. Savoring the Past: The French Kitchen and Table from 1300 to 1789. By Barbara Ketcham Wheaton. Barbara Ketcham Wheaton.

Xxi, 341 pages : 26 cm. Includes bibliographical references (pages 303-326) and indexes. The Middle Ages - Cookbooks and cooking in the sixteenth century - Festivals, dining, and diners in the sixteenth century - Markets, guilds, ingredients, and. 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 beginning of fine cookery - Court festivals of Louis XIV - Massialot and the regency - French cooks abroad - Pastry, Baking, confectionary, and table ornament - ry trends and controversies - The late eighteen century.

Savoring the Past book. A Simon & Schuster eBook. Details (if other): Cancel. Thanks for telling us about the problem. by.

Read unlimited books and audiobooks on the web, iPad, iPhone and Android. Wheaton effortlessly brings to life the history of the French kitchen and table. Read on the Scribd mobile app. Download the free Scribd mobile app to read anytime, anywhere.

Wheaton effortlessly brings to life the history of the French kitchen and table

Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheat.

by Barbara Ketcham Wheaton. Superb outline of the development of French food from the medieval period through to the 18th century.

Электронная книга "Savoring the Past: The French Kitchen and Table from 1300 to 1789", Barbara Ketcham Wheaton. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "Savoring the Past: The French Kitchen and Table from 1300 to 1789" для чтения в офлайн-режиме.

Book by Wheaton, Barbara Ketcham
Comments: (5)
Fast Lovebird
This is an interesting book. Rather than read it cover to cover, I find myself picking it up and opening to a random page - the author's writing style makes this not only possible, but enjoyable. This is a great book for any cook/chef plus all those history buffs.
net rider
If you are obsessed with cooking and want a sense of the history of French cooking and cookbooks, this is the book for you. Don't buy it if you are looking for a fun dramatic read. I give it 4 stars, mostly for not contextualizing the cooking enough within the times; it's more a scholarly paper on cookbooks. She is more focused on recipes, origins of recipes, and history of recipes. However it is fun and very cool to have the 25 transcribed recipes in the back. I enjoyed it thoroughly.
Ffan
This is a fabulous book. Barbara Ketcham Wheaton, mother of sculptor and video artist Joe Wheaton
and circus performer Henry Wheaton, is still teaching at Rutgers at the age of 84. Her knowledge and sense of humor
make for a very good read. I already owned a copy and purchased this as a gift for a foodie friend.
Joni_Dep
Really excellent historical work.
Akirg
You know, I just finished this book last night. It's a good book. Not a great book, but definately a good book.

The subject matter is French cooking and techniques (duh!), with the greatest emphasis on cookbooks throughout the ages that were published in or for France.

The author really knows her stuff and is a good writer. Yes, there are recipes. Not too many, 25 or so, I would guess, most of which would be orphans in today's kitchen. They would be considered too cumberson; too labor intensive (avoid any recipe whose preperations begins with "Day 1"); too expensive (As one can see from some of the ingredients for "Everyday Boullon": 4 pounds beef, a 6 pound chicken, 5 pounds boneless veal...); or maybe just too, er, "unique" i.e. Iced Cheese (sort of a cheese flavored slushy, without the cheese), or Strained Eggs in Wine Syrup.

But heck yeah, of you like reading books on cookery, if you like history, if you like bits and pieces of odd knowledge but all means, treat yourself to this book.
eBooks Related to Savouring the Past: French Kitchen and Table from 1300 to 1789
Contacts | Privacy Policy | DMCA
All rights reserved.
lycee-pablo-picasso.fr © 2016-2020