Skip Nav Destination
Article navigation
Spring 2010
April 01 2010
A Revolution in Taste: The Rise of French Cuisine. By Susan Pinkard (New York, Cambridge University Press, 2009) 317 pp. $32.00
Sydney Watts
Sydney Watts
University of Richmond
Search for other works by this author on:
Sydney Watts
University of Richmond
Online ISSN: 1530-9169
Print ISSN: 0022-1953
© 2010 by The Massachusetts Institute of Technology and the Journal of Interdisciplinary History, Inc.
2010
The Journal of Interdisciplinary History (2010) 40 (4): 596–597.
Citation
Sydney Watts; A Revolution in Taste: The Rise of French Cuisine. By Susan Pinkard (New York, Cambridge University Press, 2009) 317 pp. $32.00. The Journal of Interdisciplinary History 2010; 40 (4): 596–597. doi: https://doi.org/10.1162/jinh.2010.40.4.596
Download citation file:
Sign in
Don't already have an account? Register
Client Account
You could not be signed in. Please check your email address / username and password and try again.
Could not validate captcha. Please try again.
Sign in via your Institution
Sign in via your InstitutionEmail alerts
10
Views
Advertisement
Cited By
Related Articles
American Restaurants and Cuisine in the Mid–Nineteenth Century
The New England Quarterly (March,2011)
The Flavor Network
Leonardo (June,2013)
Cuisine and Empire: Cooking in World History
The Journal of Interdisciplinary History (August,2014)
Animal Protein and Rational Choice: Diet in the Eighteenth Century
The Journal of Interdisciplinary History (February,2014)
Related Book Chapters
Fantastic Cuisine
The Anthropocene Cookbook: Recipes and Opportunities for Future Catastrophes
Radical Regional Cuisine
California Cuisine and Just Food
Taste
Fun, Taste, & Games: An Aesthetics of the Idle, Unproductive, and Otherwise Playful
Foreword to the French Edition
Star Power: ITER and the International Quest for Fusion Energy