Acquired Taste The French Origins of Modern Cooking


by T. Sarah Peterson. Cornell University Press, first printing, 1994. Hardback with DJ, 262 pages. Illustrated with period and medieval drawings and prints.

From Library Journal: "This is, first and foremost, a scholarly historical work. Beginning with an overview of the Middle East's culinary influence on Western Europe, scholar Peterson traces eating trends (essentially from sweet to salty) through the alchemical and sensual Middle Ages and the scientific Renaissance. She fixes France as Europe's gastronomical mentor by 1651 and from then on describes in depth the evolution of French cuisine and its influence on modern cooking."

C'mon -- you need a good beach book. Pristine condition: VG++/VG++.

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