e-branch	Login My List - 0 Help
	Home   My Account/Renew Loans   Community Info   KidSearch   New Catalogue!

Search Advanced By Format By Number My Searches Can't Find it? Find Magazine Articles & more Problems?

Search:  Title Starts with...Title Keyword(s)Author/Performer/Name (Last,First)Author/Performer/Name Keyword(s)Subject Starts with...Subject Keyword(s)Series Starts with...Series Keyword(s)Anyword/AnywhereList Name Keyword(s)       Refine Search     > You're searching: Halifax Public Libraries

Item Information       Booklist Review     Publisher Weekly Review     Table of Contents     More Content     More by this author     Pinkard, Susan, 1953-     Subjects     Cooking, French -- History -- 17th century.     Cooking, French -- History -- 18th century.     Food habits -- France -- History -- 17th century.     Food habits -- France -- History -- 18th century.     Browse Catalog     by author:      Pinkard, Susan, 1953-       by title:      A revolution in tast...       by call number:      394.120944 P655r     Search the Web     Pinkard, Susan, 1953-     Cooking, French -- History -- 17th century.     Cooking, French -- History -- 18th century.     Food habits -- France -- History -- 17th century.     Food habits -- France -- History -- 18th century.       MARC Display

A revolution in taste : the rise of French cuisine, 1650-1800 / Susan Pinkard. by Pinkard, Susan, 1953- Cambridge University Press, c2009. Call #: 394.120944 P655r Subjects Cooking, French -- History -- 17th century.   Cooking, French -- History -- 18th century.   Food habits -- France -- History -- 17th century.   Food habits -- France -- History -- 18th century. ISBN:  9780521821995 (hardback) 0521821991 (hardback) Description:  xv, 317 p. : ill. ; 24 cm. Bibliography:  Includes bibliographical references (p. 293-306) and index. Contents:  Part I. Before the culinary revolution. The ancient roots of medieval cooking -- Opulence and misery in the Renaissance -- Part II. Towards a new culinary aesthetic. Foundations of change, 1600-1650 -- The French kitchen in the 1650s -- Refined consumption, 1660-1735 -- Part III. Cooking, Eating, and Drinking in the Enlightenment, 1735-1789. Simplicity and authenticity -- The revolution in wine. Holds:  0   Copy/Holding information No Item Information

Horizon Information Portal 3.24_8902M

© 2001-2013 SirsiDynix All rights reserved.