In this book, the author seeks to take the reader on a 3,000-year literary journey through gastronomic memories and gastronomic changes from the Athens of Pericles to the modern cuisine through imperial Rome, the European Middle Ages, the discovery of the New World, from where hitherto unknown products came, through Italy of the Medici, France of Louis XIV, without forgetting the importance of national cuisine and folk traditions. A book for those interested in history, cultural history and cooking. Prologue. About gastronomic perception, or the Union of a skilled kitchen and a thoughtful cook. Two sources of cooking. From Aristophanes' hare to Petronius's boar. Bread and wine. And then Tayevan appeared. The Medici ghost. From cuisine to gastronomy. Old and new. The birth of international cuisine. The Age of Careme .Conclusion instead of an aperitif.

Trans. from French A. Lushchanova. - Ekaterinburg: U-Factoria, 2004. - 336 p. - (Mass culture). — ISBN 5-94799-369-4.