A Revolution in Taste

Susan Pinkard examines how modern French culinary habits emerged during the Ancien Regime. Her work traces the shift away from ancient traditions toward a new aesthetic that valued authentic ingredients and simple preparations. This transformation linked food and wine to nature, reflecting broader changes in material culture, social structures, medical theory, and Enlightenment thought. The narrative covers the development of cuisine bourgeoise and early nouvelle cuisine from the 1650s through the decades before 1789. Pinkard analyzes historical recipes adapted for contemporary kitchens while discussing the evolution of specific culinary techniques. Her approach grounds abstract cultural meanings in tangible cooking practices and historical trends. This volume suits readers interested in the intellectual history of food and the social shifts that shaped European dining. It offers a detailed look at how medical and philosophical ideas influenced what people ate and drank. Those seeking quick recipes or general travel guides may find the dense historical analysis less relevant to their immediate needs.