Barbara Ketcham Wheaton is a noted food historian, writer, and the honorary curator of the culinary collection at the Arthur and Elizabeth Schlesinger Library, Radcliffe Institute. She is also the coauthor, with Patricia Kelly, of Bibliography of Culinary History: Food Resources in Eastern Massachusetts. She teaches seminars on reading historic cookbooks and enjoys lobsters and champagne whenever the opportunity to do so arises.
Wheaton effortlessly brings to life the history of the French kitchen and table.In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a...
Más información
