Bon Appetit, Historically Speaking
Review of A Revolution in Taste: The Rise of French Cuisine, 1650-1800 , by Susan Pinkard (Cambridge University Press, Cambridge 2009)
… Cheyne. As a result, locally-grown, in-season vegetables gradually became fashionable at upper-class dining tables. As a result, fewer spices were used in the seventeenth … debates about food in the Enlightenment. These books combine descriptions of food and ingredients with innovative …