Gastronomy in the 17th Century
Publisher
:
Editions Stock
Parution date
:
1998
EAN
:
9782234050426
Description
The 17th century, symbolized by the splendor of Louis XIV’s magnificent feasts, marks the birth of a modern culinary art that broke definitively from the Medieval tradition. The figure of the "Gourmet" was born, closely linked to a certain social refinement and extreme sensibility, since, after all, "there is nothing more delicious or more necessary in life than taste." Graced with a generation of creative and masterful chefs, the politesse du manger became an Art majeur.
In the same series as the highly successful The Medieval Kitchen (University of Chicago Press), La Gastronomie au Grand Siècle reveals the rules and etiquette of this "New Cuisine," allowing us to appreciate all of its savors. Sabban and Serventi present more than 100 recipes in original form, then comment and adapt each one.
Author
Silvano Serventi : Silvano Serventi is a food historian specializing In France and Italy. He has written La Grande Histoire du Foie Gras (Paris,1993) and edited Il cuoco piemontese perfezionato a Parigi (Bra,1995).
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