Le sucré dans les livres de cuisine français, du XIVe au XVIIIe siècle

Abstract

The analysis of cookbooks suggests that contrary to their Western European neigh- bors, the French of the fourteenth century did not hâve a taste for sweet things. Later, the constant expansion of sugar consumption shows that they did acquire a taste for sweets. However, beginning in the seventeenth century, an increasingly clear distinction is made between which foods can be sweetened and which can be salted. Their position within the course of a meal was specified with greater and greater précision.