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Encore Quatre Repas
Paperback
Food WritingLetters & EssaysFrench History
ISBN13: 9781178521672
Publisher: Nabu Press
Published: Aug 26 2011
Pages: 24
Weight: 0.11
Height: 0.05 Width: 6.14 Depth: 9.21
Language: French
Encore Quatre Repas, attributed to the Vicomte de Mirabeau, offers a fascinating glimpse into the culinary world of 18th-century France. Published around 1790, this work, often linked with Mirabeau's earlier Quatre Repas, provides a series of essays or reflections centered around meals and dining. While not strictly a cookbook, it reveals insights into the social customs, tastes, and preoccupations of the era, particularly during the tumultuous years leading up to and immediately following the French Revolution.
Mirabeau's wit and observations offer a unique perspective on the role of food and dining in society. For those interested in historical gastronomy, the social history of France, or the writings of Mirabeau, Encore Quatre Repas provides a valuable and engaging read.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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