Includes bibliographical references (pages 305-332) and index.
Contents:
Historical Recipes. Annotated Literary Interlude -- Medieval and Renaissance France: The Age of Bread -- Annotated Literary Interlude -- French Innovations: Cookbooks, Champagne, Canning and Cheese -- Annotated Literary Interlude -- The Revolution and Its Results: Butchers, Bakers, Winemakers -- Annotated Literary Interlude -- The Nineteenth Century and Carême: French Food Conquers the World -- Annotated Literary Interludes -- Literary Touchstones -- Outside the Hexagon: Terroir across the Sea -- Annotated Literary Interlude -- The Modern Era: Peasants Forever -- Annotated Literary Interlude -- Conclusion -- Historical Recipes.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.