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2000, Scientific American
In the mid seventeenth century there was a revolution in Western high cuisine, particularly French high cuisine. Why? I argue that it resulted from a change in the theory of nutrition and digestion.
A set of paradoxes lay at the heart of early modern European culinary experiences. The food culture of the period can be understood as perpetually torn between pressures to maintain continuity in the face of revolutionary changes as well as being divided between common cosmopolitan tastes shared by European elites across the continent and a growing sense of urgency behind defining national differences in terms of rival national cuisines. On the one hand, the cosmopolitan intellectual culture of humanism struggled to maintain and revive the culinary and dietetic legacies of classical antiquity. On the other hand, the ‘modern’ pressures for change were irresistible, particularly as access to, and knowledge of, new foods and new cooking techniques increased. This chapter explores these paradoxes of early modern food culture by examining carefully the two most important influences on European understandings of food between the age of Columbus and the age of the French Revolution: humanism and mercantilism. This chapter also explains the rise of a new culinary aesthetic in early modern Europe (c. 1500- c. 1800). It describes the transition from medieval and renaissance culinary ideal of 'intensive‘ flavouring through sugars and spices of a few select dishes to a more expansive early modern and enlightenment culinary aesthetic of 'extensive‘ spicing of a wider variety of new foods. This transformation in taste was part of a wider European cultural revolution that occurred in the wake of humanist neo-classicism and the expansion of European trading networks in Asia and the Atlantic world. While this post-renaissance cultural revolution had its origins in the late fifteenth and sixteenth-centuries, its impact on European taste was not fully felt until the mid-seventeenth century.
2023 •
This textbook unfolds a culinary journey that spans the rich tapestry of gastronomic history, culinary techniques, and global flavors. Whether you are a novice embarking on your culinary adventure or a seasoned professional seeking to refine your skills, this book is designed to be your trusted companion. It covers a diverse range of topics, beginning with the exploration of culinary history, seasoning, and flavoring, and progressing to advanced techniques such as charcuterie and the intricate art of pastry. Each is thoughtfully structured to provide both theoretical knowledge and practical insights, ensuring a well-rounded understanding of the subject matter. From the basics of food safety and sanitation to the complexities of bread-making, this textbook aims to instill in its readers a deep appreciation for the multifaceted world of culinary arts. The inclusion of global cuisines, such as Chinese, French, Italian, British, and Mexican, adds a multicultural dimension, reflecting the global nature of modern hospitality.
Milk: beyond the dairy: proceedings of the …
What's in a Name? Some Thoughts on the Origins, Evolution and Sad Demise of Bechamel Sauce2000 •
In: Richard Hosking (ed.), Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005, Prospect Books,Totnes, Devon
What was going on in colonial Mexican food? Chiles, Chocolate and Race, an article I wrote with Jeffrey Pilcher.
Tastes of Byzantium: The Cuisine of a Legendary Empire by Andrew Dalby
Tastes of Byzantium: The Cuisine of a Legendary Empire by Andrew Dalby2010 •
For centuries the food and culinary delights of the Byzantine empire -- centred on Constantinople -- have captivated the west, although it appeared that very little information had been passed down to us. Andrew Dalby's Tastes of Byzantium now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire -- and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, Tastes of Byzantium is both essential and riveting -- an extraordinary illumination of everyday life in the Byzantine world.
African American Foodways: Exploration of History and Culture edited by Anne Bower, pp. 59-100.
Excavating the South's African American Food History2007 •
Studies in History and Philosophy of Science Part C: Studies in History and Philosophy of Biological and Biomedical Sciences
Food for healing: Convalescent cookery in the early modern era2012 •
2015 •
2015 •
Gastronomica: The Journal of Food and Culture
A plea for culinary modernism: why we should love new, fast, processed food2001 •
2006 •
2019 •
Culinary Linguistics [Culture and Language Use 10]
Recipes and food discourse in English – a historical menu.2013 •