Series: Food in Modern History: Traditions and Innovations

We have two cuisines in France, that of the north and that of the south, boldly stated the first cookbook directly concerned with southern French cuisine in 1830. Eating in Eighteenth-century Provence investigates the reasons for and background to these differences, specifically in Provence. In the absence of cookbooks for the region in the 18th century, it uses innovative methodologies...

For a long time, everything revolved around bread. Providing more than half of people’s daily calories, bread was the life-source of Europe for centuries. In the middle of the 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today? In A History...