A book to savor

The "History of French cuisine and gastronomy" Patrick Rambourg is a fascinating book, both well written, an enjoyable read, and highly documented. It combines the qualities of a historical research done directly in the source (culinary, normative, accounting, literary, archaeological, etc.) to the clarity of the demonstration.

Number of readers will discover the world of street food in the Middle Ages - ancestor of our fast food, or the appearance of a "new kitchen" to the 1740s, that already characterized the trend to smaller portions.

By the variety of aspects of the matter before it processes over a longer period (Middle Ages to the twentieth century world of kitchens, changing tastes, birth of a commitment to regional cuisines), this book asserts itself as the book summary that any curious reader of history and gastronomy should have in his library.