Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760
by E. C. Spary
E. C. Spary explores the relationship between food and the sciences in Paris from 1670 to 1760. Framing eating within the intellectual and cultural world of the Enlightenment, this historical study examines how culinary practices and scientific inquiry intersected in early modern society.
About This Book
Eating the Enlightenment examines the relationship between food and the sciences in Paris from 1670 to 1760.
E. C. Spary places culinary practices within the intellectual and cultural setting of the Enlightenment.
The book considers how eating and scientific inquiry were connected during a formative period in European history.
It offers a focused study of food, knowledge, and society in early modern Paris.
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