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Understanding 9/11
xxi, 341 pages : 26 cm
Includes bibliographical references (pages 303-326) and indexes
The Middle Ages -- Cookbooks and cooking in the sixteenth century -- Festivals, dining, and diners in the sixteenth century -- Markets, guilds, ingredients, and new foods -- Kitchens and cooks -- The beginning of fine cookery -- Court festivals of Louis XIV -- Massialot and the regency -- French cooks abroad -- Pastry, baking, confectionary, and table ornament -- Mid-eighteenth-century trends and controversies -- The late eighteen century
Includes bibliographical references (pages 303-326) and indexes
The Middle Ages -- Cookbooks and cooking in the sixteenth century -- Festivals, dining, and diners in the sixteenth century -- Markets, guilds, ingredients, and new foods -- Kitchens and cooks -- The beginning of fine cookery -- Court festivals of Louis XIV -- Massialot and the regency -- French cooks abroad -- Pastry, baking, confectionary, and table ornament -- Mid-eighteenth-century trends and controversies -- The late eighteen century
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