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A Revolution in Taste: The Rise of French Cuisine, 1650 1800 (Susan Pinkard) Washington Everyone loves a meatball APPLIANCES Everyone loves a meatball Beautifully photographed and featuring recipes for sides Authentic foodstuffs and simple preparations became the hallmarks of the modern style Pinkard illuminates the complex cultural meaning of food in her history of the new French cooking from its origins in the 1650s through the emergence of cuisine bourgeoise and the original nouvelle cuisine in the decades before 1789
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