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Eating the Enlightenment
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Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760

E. C. Spary

Abstract

This book offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. Embracing a wide range of authors and scientific or medical practitioners—from physicians and poets to philosophes and playwrights—it demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature, about the effects of consumption upon the identities of individuals and nations, and about the proper form and practice of ... More

Keywords: history of food, cuisine, diet, food chemistry, Old Regime France, eating, drinking, consumption, nature of alcohol, Fontenelle

Bibliographic Information

Print publication date: 2012 Print ISBN-13: 9780226768861
Published to Chicago Scholarship Online: September 2013 DOI:10.7208/chicago/9780226768885.001.0001

Authors

Affiliations are at time of print publication.

E. C. Spary, author