Jean-Louis Flandrin (July 4, 1931 – August 8, 2001) was a French historian. His fields of study were family, sexuality, and, in particular, food. He introduced...
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Jean-Hippolyte Flandrin (23 March 1809 – 21 March 1864) was a French Neoclassical painter. His most celebrated work, Jeune Homme Nu Assis au Bord de la...
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Mary Hyman, "Printing the Kitchen: French Cookbooks, 1480–1800", in Jean-Louis Flandrin and Massimo Montanari, eds., Food: A Culinary History from Antiquity...
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"Self-sufficiency and the Market: Rural and Urban Diet in the Middle Ages", in Jean-Louis Flandrin, Massimo Montanari, Food: A Culinary History from Antiquity to the...
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Specialty foods Cotgrave's French-English dictionary of 1611, quoted by Jean-Louis Flandrin, whose chapter "Distinction Through Taste", in A History of Private...
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refreshing effect after a period of fasting. In Food: A Culinary History, Jean-Louis Flandrin described pepitada as a "type of orgeat made with the flesh of melon...
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arranged on the table and guests served themselves and each other. As Jean-Louis Flandrin has shown, the order of consumption—known to the guests of the time...
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James Tissot. Lamothe was a pupil of Jean Auguste Dominique Ingres and Jean-Hippolyte Flandrin. Art historian Jean Sutherland Boggs describes him as a...
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World: From A to Z. Psychology Press. p. 250. ISBN 978-0-415-23259-3. Jean Louis Flandrin; Massimo Montanari (1999). Food: Culinary History from Antiquity...
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Food in the Middle Ages: a book of essays (Taylor & Francis, 1995). Jean-Louis Flandrin and Massimo Montanari, eds. Food: A Culinary History (2013) pp 165-274...
41 KB (5,420 words) - 10:33, 9 October 2024