Eating in Eighteenth-Century Provence: The Evolution of a Tradition

Name: Eating in Eighteenth-Century Provence: The Evolution of a Tradition
Price: 120.00 USD
Availability: InStock
ISBN: 9781350329942

✍️ Santich, Barbara

Reader Score

4.4

(1 review)

$120.00

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Regional & Cultural

📚 EDITORIAL REVIEW

“This book suits dedicated food historians, culinary researchers, and adventurous home cooks fascinated by foodways, requiring patience for archival study rather than quick weeknight formulas. Readers seeking a modern, step-by-step recipe collection will be disappointed by this scholarly text.

— Editorial Team

Author

Santich, Barbara

📚 all books by this author (3) →

🏛 Bloomsbury Publishing PLC 📅 2023 📔 Hardcover ISBN: 9781350329942

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📝 Description: Eating in Eighteenth-Century Provence: The Evolution of a Tradition

"A study of the development and evolution of Provendcal cuisine and its links to post-revolutionary culture through primary sources such as travel narratives, household accounts, manuscript recipes and meal invoices"--

💎 Expert review

“

🍳

Eatbook Family editorial team

Cookbook desk

This title is strictly for the academic or deeply invested culinary historian. It does not suit casual cooks seeking practical inspiration or readers expecting narrative flair. The description indicates a dense reliance on primary sources like invoices and manuscripts, suggesting a dry, analytical tone rather than an engaging story. While essential for understanding the roots of Provencal cuisine through a socio-political lens, it lacks the accessibility required for general kitchen libraries. It is a niche scholarly contribution that prioritizes historical accuracy over readability, making it unsuitable for those looking for light weekend reading or immediate culinary application.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

This book suits dedicated food historians, culinary researchers, and adventurous home cooks fascinated by foodways, requiring patience for archival study rather than quick weeknight formulas. Readers seeking a modern, step-by-step recipe collection will be disappointed by this scholarly text.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

This title is strictly for the academic or deeply invested culinary historian. It does not suit casual cooks seeking practical inspiration or readers expecting narrative flair. The description indicates a dense reliance on primary sources like invoices and manuscripts, suggesting a dry, analytical tone rather than an engaging story. While essential for understanding the roots of Provencal cuisine through a socio-political lens, it lacks the accessibility required for general kitchen libraries. It is a niche scholarly contribution that prioritizes historical accuracy over readability, making it unsuitable for those looking for light weekend reading or immediate culinary application.

❓ Frequently asked questions

Because this is a scholarly food history study rather than a standard kitchen guide, it relies on historical documentation analysis rather than modern kitchen testing metrics or standard cup measurements.

There are no modern step-by-step cooking photographs or glossy kitchen tutorials included, as the volume focuses on deep historical research and textual analysis rather than practical weekly meal preparation.

📖 Who should read this

📜 Historical context

Exploring the culinary roots of Southern France, this text examines how regional eating habits evolved before modern standardization. It uncovers the everyday diet, local agriculture, and traditional food culture of Provence by drawing on historical documents like old household budgets, private papers, and personal journals from the era.