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I love food and I can’t say I’m not interested in France but I found A Revolution in Taste
, the subject of which is the evolution of food in France in the 17th to 19th century, less than exciting. It’s exquisitely researched, with numerous footnotes and endnotes — and that may be the issue: too much detailed information adding up to a dry result, even if some of the information is spectacular: nested animals, dishes that combine no fewer than seven sauces, the king eating alone for hours while courtesans watch, standing up.
This could be a good read for serious cooks since the author includes many historical recipes that presumably can be tested. But it did not make my mouth water.
