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Great Opportunity-Call for Papers on Court Cooking in 19th Century Europe

Published September 1, 2007 by Rachel Laudan

Here’s a call for papers on a great topic: what happened to the food of royal courts in nineteenth century Europe. As I see it, courts had been the centers of culinary innovation for centuries. They began to fade into insignificance in the nineteenth century. But not quickly or quietly. It should be a marvelously informative volume for anyone interested in how foods change. esshc_callforauthors.pdf

Filed under Food History

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  1. Or Rosenboim says:

    As a History student (Bologna), with a great interest in food history, I was very happy to discover your blog! I will surely return to read it often. A question: are you interested in contemporary gastronomy as well (such as the Molecular Gastronomy trends, for example)?
    Or

    Posted September 2, 2007 @ 2:13 pm
  2. Rachel Laudan says:

    Sure. My strength is history. But history is of little use unless you can use it to throw light on contemporary issues.

    Posted September 2, 2007 @ 7:38 pm
  3. Or Rosenboim says:

    I’d be very interested to know (also via email) what is your opinion on Molecular Gastronomy. Do you think it is to be a valid and lovg-living application of science in the kitchen, or just a fashion that will pass soon?

    Posted September 3, 2007 @ 6:23 am

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