wrote A Revolution in Taste: The Rise of French Cuisine, 1650–1800
comprising 334 pages back in 2008.
Textbook and eTextbook are published under ISBN 0521821991 and 9780521821995.
Since then A Revolution in Taste: The Rise of French Cuisine, 1650–1800 textbook
was available to sell back to BooksRun online for the top buyback price
or rent at the marketplace.
This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.