SC - structural gingerbread

[Michael Macchione]

Savoring the Past also delves deeply into the changes in French cookery from 
the Middle Ages to the abrupt style change in the early modern or' nouveau 
cuisine' period. This book like many others of its ilk tends to parrot the 
old cliches and inaccuracies that appear in almost every supposedly 
'scholarly' work on the subject but as a source for basic information on 
French cookery just post-middle ages, it is not a bad read.

Ras
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