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Article: Acquired Taste: The French Origins of Modern Cooking.(Brief Article)
- Article from:
- Renaissance Quarterly
- Article date:
- September 22, 1997
- Author:
CopyrightCOPYRIGHT 1997 The Renaissance Society of America. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Despite the misleading title, this book has much to offer the Renaissance historian, though the task of picking out the savory morsels will admittedly be difficult. The title more appropriately should be called "The classical origins of seventeenth century French cooking with Renaissance Italy as an intermediary." The author's argument is as follows: Medieval and Arabic cooking was dominated by golden, perfumed, spiced and sugared foods which reflected the alchemical interests of the period. In contrast, Renaissance Italy, particularly the humanists, began to revive taste combinations of classical Greece and Rome, including the "salt-acid" flavor as well as particular foods ...
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Article: Love and Death in Renaissance Italy.(Book Review)
Canadian Journal of History;
August 1, 2005 ;
700+ words
...Love and Death in Renaissance Italy, by Thomas V. Cohen. Chicago ... written book, Love and Death in Renaissance Italy. The book comprises six stories ... agency, and family politics in Renaissance Italy. While some of the stories ...
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