A Revolution in Taste.(Brief article)(Book review)

Pinkard reveals that before the storming of the Bastille a revolution took place at dinner tables all over France, when ornate, liberally spiced medieval styles of cooking were displaced by farm-fresh food prepared so that it "not only tasted, but also looked, like what it was." Le gout naturel is strikingly relevant to the way we eat today. For instance, the Newtonian physician George Cheyne, who pioneered a new science of dietetics, advocated the reduced ...