Barbara Ketcham Wheaton - Savoring the Past: The French Kitchen and Table from 1300 to 1789

In twenty years of studying culinary history I have incurred many debts which it is a pleasure to acknowledge. The director of the Schlesinger Library, Patricia M. King, its curator of printed books, Barbara Haber, and the entire staff have made using it a continuing pleasure. I have also been greatly helped by the staffs of many other parts of the Harvard College Libraries, especially the Houghton Library, Widener Library, the Fogg Museum Library, the Harvard Theatre Collection, and the Kress Library; their riches are legendary, and I could not have written this book without them. I am also deeply grateful to the Bibliothque nationale in Paris for two years spent with its incomparable collection of French cookbooks. The Special Collections Department of the Iowa State University Library in Ames, Iowa, provided me with material I have found nowhere else. Eleanor Sayre and her staff in the Print Room of the Museum of Fine Arts, Boston, were endlessly helpful in guiding me through the museums astonishing holdings. I am glad to thank the photographic services departments of the Fogg Museum, the Museum of Fine Arts, Boston, and the Iowa State University Library.

I also want to express my gratitude to the many people who have helped and encouraged me. Among them are Jean Benton, Narcissa Chamberlain and the late Samuel Chamberlain, Jeanette Cheek, Julia Child, Natalie Zemon Davis, Ruth and Jonathon Liebowitz, David R. Miller, Steven Raichlen, David Segal, Pauline Shannon, and Joyce Toomre. I am deeply indebted to the Culinary Historians of Boston who took part in an eighteenth-century-style dinner based largely on recipes from this book, and to my family and friends who are, even now, willing to tasteand comment onmy experiments. At the University of Pennsylvania Press Ingalill Hjelm and Jo Mugnolo have been patient and unfailingly helpful; Trudie Calverts keen copyeditors eye has been a great asset.

From the very beginning I have enjoyed the interest and support of my mother, Ruth V. S. Lauer. Above all, I am profoundly grateful to Robert Wheaton, without whom I would never have set out to write this book, could not have continued, and most certainly would never have finished.

Barbara Ketcham Wheaton, trained as an art historian, has spent the past thirty-five years researching culinary history. A distinguished graduate of Frances Ecole des Trois Gourmandes, she has lectured frequently, and currently teaches seminars in French culture. An honorary curator of the culinary collection at Radcliffe Colleges Schlesinger Library, she resides with her husband in Concord, Massachusetts. She is at work on a second volume of Savoring the Past, from 1789 to the present.

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