[Sca-cooks] Transition of Cuisine

[Luanne Bartholomew]

Here's a question for all you students of food history: What caused
the transition from medieval to modern cooking methods?

I was reading "French Food in the Renaissance" edited by Anne-
Marie Rousseau (part of the Madrone Culinary Guild's _The Feudal
Gourmet_ series).  There was a lot of discussion about the
changes in cooking by the time of La Varenne. But what caused
the changes?

Irmele, pondering.