Bourgeoisie diet history

Author: Tushan-Samara
Publisher:
Publish Date: 2007-01-01
Features: French bourgeois cuisine originated in the Middle Ages, emerging alongside kitchenware, table linens, and a new bourgeois dining habit based on innovative cooking methods. In the 16th and 18th centuries, the invention of printing, the introduction of foreign foods, the establishment of kitchens and restaurants, and the rise of a new lifestyle art. This art reached its peak in the 19th century when Brillat-Savarin and Carême glorified lavish dishes, yet people adopted a bourgeois dining style. In the 20th century, the efforts of women's magazines and recipe cards, the birth of dining guides and domestic art salons, and the emergence of new tableware collectively formed a grand movement of culinary modernization, making bourgeois cooking an art accessible to all. A History of Bourgeois Cuisine reconstructs the development of French bourgeois cuisine, outlining its close ties with society across different historical periods and detailing every aspect of its evolution. This book can be seen as both a long scroll of bourgeois life and a history of French bourgeois society. It includes recipes from each era, records many historical anecdotes, and is accompanied by numerous precious illustrations, making it both informative and easy to read.