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Von Hoffmann's study gives a comprehensive overview of writings on early modern taste from the standpoint of cuisine, medicine, religion, and philosophy. Rich and thoroughly researched.--Emma C. Spary, author of Eating the Enlightenment: Food and the Sciences in Paris, 1670 -1760 A highly intelligent and well-documented intellectual history of taste in the early modern period. It gave me dozens of topics to consider writing about.--James McWilliams, author of The Pecan: A History of America's Native Nut

A highly intelligent and well-documented intellectual history of taste in the early modern period. It gave me dozens of topics to consider writing about.--James McWilliams, author of The Pecan: A History of America's Native Nut Von Hoffmann's study gives a comprehensive overview of writings on early modern taste from the standpoint of cuisine, medicine, religion, and philosophy. Rich and thoroughly researched.--Emma C. Spary, author of Eating the Enlightenment: Food and the Sciences in Paris, 1670 -1760

Von Hoffmann's study gives a comprehensive overview of writings on early modern taste from the standpoint of cuisine, medicine, religion, and philosophy. Rich and thoroughly researched.--Emma C. Spary, author of Eating the Enlightenment: Food and the Sciences in Paris, 1670 -1760 A highly intelligent and well-documented intellectual history of taste in the early modern period. It gave me dozens of topics to consider writing about.--James McWilliams, author of The Pecan: A History of America's Native Nut A fascinating read. . . . Recommended. --Choice

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Viktoria von Hoffmann is a postdoctoral researcher at the University of Liège.

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