Encyclopedia of Early Modern History Online

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Culinary art
(962 words)

1. Concept and ideas

The concept of culinary art appeared at various times in the second half of the 18th century in Europe, and at first it denoted in a very general sense the techniques of appetizingly preparing food (Dining) and drink and serving them elegantly. Carl Friedrich von Rumohr, in 1822, was the first author to devote a whole book to the theory of culinary art, and he titled it, taking his lead from Montesquieu's De l'esprit des lois (1748; “On the Spirit of the Laws”), Geist der…

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Maaser, Michael, “Culinary art”, in: Encyclopedia of Early Modern History Online, Editors of the English edition: Graeme Dunphy, Andrew Gow. Original German Edition: Enzyklopädie der Neuzeit. Im Auftrag des Kulturwissenschaftlichen Instituts (Essen) und in Verbindung mit den Fachherausgebern herausgegeben von Friedrich Jaeger. Copyright © J.B. Metzlersche Verlagsbuchhandlung und Carl Ernst Poeschel Verlag GmbH 2005–2012. Consulted online on 26 August 2019 <http://dx.doi.org/10.1163/2352-0272_emho_COM_022368>
First published online: 2015
First print edition: 20170206



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