Cuisine les écrivains, XVIe siècle
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Surveying French literature of the sixteenth century, the renowned French chef Guy Savoy, delves into the food depicted therein. In fourteen chapters, each devoted to a different author, he places the writer in social and historical context, describes their lasting influence, and recreates dishes inspired by their writing.
In the case of François Rabelais, for instance, we learn that his background as a doctor informed his frequent mention of digestive processes, a choice that was central to his role as the first great French comic writer. We also learned that he consulted and therefore revived interest in Anthimus’s De Obseruatione Ciborum, a sixth-century Frankish work, which had passed out of vogue in Europe.
The other authors included are:
- Brantôme
- Clément Marot
- Louise Labé
- Bernard Palissy
- Jacques Amyot
- Bertrand de Commynes
- Agrippa d'Aubigné
- Etienne Tabourot
- Hélisenne de Crenne
- Michel de Montaigne
- Honoré d'Urfé
- Pierred de Ronsard
- Marguerite De Navarre
- Joachim Du Bellay
Hardcover. Color photographs and illustrations throughout. In French.
This book has a companion volume about the seventeenth century.
