1. French Cuisine Begins to Change Guiding questions on chapter 3 of Susan Pinkard’sA Revolution in Taste: The Rise of French Cuisine by Anastasya, Aryeh and Jennifer

2. What precipitates the change inParisian attitude toward food in the 17th century?

4. More people=increased demand for food Creates new food-related jobs Availability of Catered food Attracts even more visitors

5. How and why does cooking change in the middle of the17th century?

7. Cookbookswritten to enable bourgeois to copy noble lifestyle Bonnefons’sbook For mistresses/masters of bourgeois houses Allow more chefs access to French cooking LaVarenne’s book For professional cooks

8. What is the connection between the Revolution in Medicine and the changes in culinary practices?

10. Decline in dietetics

16. Members of grand monde develop refined rules regarding cuisine and eating at court

17. Contrast to conservative, more elaborate eating habits of King Louis XIV

19. More relaxed, equalized environment

20. Tables without hierarchical seating

21. Fewer dishes overall but within everyone’s reach

22. Less attention to visually exciting food

23. Instead, emphasis on detail and technique in preparation