Abstract
This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting-and a lot more fun. * Numerous recipes and quotations from original manuscripts from the 17th and 18th centuries * A substantial timeline ranging from 1500 to 1800, describing the major events in culinary history * Dozens of original period prints by well-known artists relating to food, plus images from major culinary texts * A glossary of foreign and specialized culinary terms * A selected bibliography including electronic resources to help readers find primary and secondary materials relating to culinary history
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