Le Bureau Des Menus-Plaisirs

<p><i>Le Bureau des Menus-Plaisirs</i> by Albert Feuillerat offers a fascinating glimpse into the culinary world of 18th-century France. This historical work explores the administrative department responsible for the entertainments of the French royal court with a particular focus on the preparation and presentation of elaborate meals. Feuillerat meticulously examines menus recipes and dining customs providing valuable insights into the social and cultural significance of food during this period.</p> <p>Readers interested in French history food history and the opulence of the French court will find this volume to be an invaluable resource. The book sheds light on the extravagance and artistry that characterized royal dining while also revealing the behind-the-scenes efforts required to create such culinary spectacles. <i>Le Bureau des Menus-Plaisirs</i> is essential reading for anyone seeking to understand the intersection of food power and culture in pre-revolutionary France.</p><p>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.</p><p>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.</p><p>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.</p>