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

Full Text
Paper version not known

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call