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Cover: 9780521139960 | A Revolution in Taste | Susan Pinkard | Taschenbuch | Paperback | 2010
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A Revolution in Taste
Taschenbuch von Susan Pinkard
Sprache: Englisch

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Beschreibung
Susan Pinkard traces the roots and development of the French culinary revolution to many different historical trends.
Susan Pinkard traces the roots and development of the French culinary revolution to many different historical trends.
Über den Autor
Susan Pinkard holds a Master's degree and a Ph.D. in Modern European History from the University of Chicago. Since 2005, she has been a full-time visiting member of the Department of History at Georgetown University. She spent most of her earlier career as a university administrator, serving as Associate Dean and Director of Undergraduate Studies in the School of Foreign Service, Georgetown University, and as Senior Lecturer in History and Assistant Dean in the Weinberg College of Arts and Sciences, Northwestern University.
Inhaltsverzeichnis
Part I. Before the Culinary Revolution: 1. The ancient roots of medieval cooking; 2. Opulence and misery in the Renaissance; Part II. Towards a New Culinary Aesthetic: 3. Foundations of change, 1600-1650; 4. The French kitchen in the 1650s; 5. Refined consumption, 1660-1735; Part III. Cooking, Eating, and Drinking in the Enlightenment, 1735-1789: 6. Simplicity and authenticity; 7. The revolution in wine.
Details
Erscheinungsjahr: 2010
Fachbereich: Regionalgeschichte
Genre: Geschichte
Rubrik: Geisteswissenschaften
Medium: Taschenbuch
ISBN-13: 9780521139960
ISBN-10: 0521139961
Sprache: Englisch
Ausstattung / Beilage: Paperback
Einband: Kartoniert / Broschiert
Autor: Pinkard, Susan
Hersteller: Cambridge University Press
Maße: 229 x 152 x 20 mm
Von/Mit: Susan Pinkard
Erscheinungsdatum: 01.04.2010
Gewicht: 0,544 kg
Artikel-ID: 109207917
Über den Autor
Susan Pinkard holds a Master's degree and a Ph.D. in Modern European History from the University of Chicago. Since 2005, she has been a full-time visiting member of the Department of History at Georgetown University. She spent most of her earlier career as a university administrator, serving as Associate Dean and Director of Undergraduate Studies in the School of Foreign Service, Georgetown University, and as Senior Lecturer in History and Assistant Dean in the Weinberg College of Arts and Sciences, Northwestern University.
Inhaltsverzeichnis
Part I. Before the Culinary Revolution: 1. The ancient roots of medieval cooking; 2. Opulence and misery in the Renaissance; Part II. Towards a New Culinary Aesthetic: 3. Foundations of change, 1600-1650; 4. The French kitchen in the 1650s; 5. Refined consumption, 1660-1735; Part III. Cooking, Eating, and Drinking in the Enlightenment, 1735-1789: 6. Simplicity and authenticity; 7. The revolution in wine.
Details
Erscheinungsjahr: 2010
Fachbereich: Regionalgeschichte
Genre: Geschichte
Rubrik: Geisteswissenschaften
Medium: Taschenbuch
ISBN-13: 9780521139960
ISBN-10: 0521139961
Sprache: Englisch
Ausstattung / Beilage: Paperback
Einband: Kartoniert / Broschiert
Autor: Pinkard, Susan
Hersteller: Cambridge University Press
Maße: 229 x 152 x 20 mm
Von/Mit: Susan Pinkard
Erscheinungsdatum: 01.04.2010
Gewicht: 0,544 kg
Artikel-ID: 109207917
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