Susan Pinkard traces the roots and development of the French culinary revolution to many different historical trends.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Susan Pinkard holds a Master's degree and a Ph.D. in Modern European History from the University of Chicago. Since 2005, she has been a full-time visiting member of the Department of History at Georgetown University. She spent most of her earlier career as a university administrator, serving as Associate Dean and Director of Undergraduate Studies in the School of Foreign Service, Georgetown University, and as Senior Lecturer in History and Assistant Dean in the Weinberg College of Arts and Sciences, Northwestern University.
Inhaltsangabe
Part I. Before the Culinary Revolution: 1. The ancient roots of medieval cooking 2. Opulence and misery in the Renaissance Part II. Towards a New Culinary Aesthetic: 3. Foundations of change, 1600-1650 4. The French kitchen in the 1650s 5. Refined consumption, 1660-1735 Part III. Cooking, Eating, and Drinking in the Enlightenment, 1735-1789: 6. Simplicity and authenticity 7. The revolution in wine.
Part I. Before the Culinary Revolution: 1. The ancient roots of medieval cooking 2. Opulence and misery in the Renaissance Part II. Towards a New Culinary Aesthetic: 3. Foundations of change, 1600-1650 4. The French kitchen in the 1650s 5. Refined consumption, 1660-1735 Part III. Cooking, Eating, and Drinking in the Enlightenment, 1735-1789: 6. Simplicity and authenticity 7. The revolution in wine.
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