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Response to Review of Defining Culinary Authority: the Transformation of Cooking in France, 1650-1830

I am grateful to Max Shrem for his thoughtful review of my book, and to the editors of RiH for commissioning it. Shrem provides a thorough overview of my major arguments, highlighting some of the key contributions that this research makes to French culinary history and European social history. He also raises a question about oneContinue reading “Response to Review of Defining Culinary Authority: the Transformation of Cooking in France, 1650-1830”