By ΠΠ°ΠΌΠΏΠΎΡΠ΅Π·ΠΈ ΠΡΠ΅ΡΠΎ
ΠΡΠ΅ΡΠΎ ΠΠ°ΠΌΠΏΠΎΡΠ΅Π·ΠΈ, 2025
XVIII Π²Π΅ΠΊ ΠΎΠ·Π½Π°ΠΌΠ΅Π½ΠΎΠ²Π°Π»ΡΡ Π½ΠΎΠ²ΠΎΠΉ Π΅Π²ΡΠΎΠΏΠ΅ΠΉΡΠΊΠΎΠΉ ΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΠΎΡΡΡΡ, Π³Π΄Π΅ ΡΠ°Π·ΡΠΌ ΠΈ Π½Π°ΡΡΠ½ΡΠ΅ ΠΎΡΠΊΡΡΡΠΈΡ ΡΠ°ΡΡΠΈΡΡΠ»ΠΈ Π³ΡΠ°Π½ΠΈΡΡ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΠ³ΠΎ. ΠΠ°ΡΡΠ΄Ρ Ρ Π΄ΡΡ ΠΎΠ²Π½ΡΠΌ ΡΠ°Π·Π²ΠΈΡΠΈΠ΅ΠΌ, ΠΌΠ΅Π½ΡΠ»ΠΈΡΡ ΠΈ ΠΏΠΎΠ²ΡΠ΅Π΄Π½Π΅Π²Π½ΡΠ΅ ΠΏΡΠΈΠ²ΡΡΠΊΠΈ: Π³Π°ΡΡΡΠΎΠ½ΠΎΠΌΠΈΡ ΡΡΠ°Π»Π° ΠΏΡΠ΅Π΄ΠΌΠ΅ΡΠΎΠΌ Π°ΠΊΡΠΈΠ²Π½ΡΡ ΠΎΠ±ΡΡΠΆΠ΄Π΅Π½ΠΈΠΉ, ΡΡΠ°Π²Π½ΠΈΠ²Π°ΡΡΡ Ρ ΠΊΠ½ΠΈΠΆΠ½ΡΠΌΠΈ Π½ΠΎΠ²ΠΈΠ½ΠΊΠ°ΠΌΠΈ. ΠΡΠ° ΠΊΠ½ΠΈΠ³Π° ΠΏΠΎΠ³ΡΡΠΆΠ°Π΅Ρ ΡΠΈΡΠ°ΡΠ΅Π»Ρ Π² ΠΈΡΡΠΎΡΠΈΡ Π²ΠΊΡΡΠΎΠ² ΠΈ ΡΠΊΠ·ΠΎΡΠΈΡΠ΅ΡΠΊΠΈΡ Π±Π»ΡΠ΄ Π³Π°Π»Π°Π½ΡΠ½ΠΎΠ³ΠΎ Π²Π΅ΠΊΠ°. ΠΠ°ΡΡΡΠΎΠ½ΠΎΠΌΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΠΏΡΠ΅Π΄ΠΏΠΎΡΡΠ΅Π½ΠΈΡ ΡΠΎΠ³ΠΎ Π²ΡΠ΅ΠΌΠ΅Π½ΠΈ ΠΎΡΡΠ°ΠΆΠ°Π»ΠΈ ΠΎΡΠΎΠ±Π΅Π½Π½ΠΎΡΡΠΈ ΠΎΠ±ΡΠ΅ΡΡΠ²Π° ΠΈ Π΅Π³ΠΎ ΠΈΠ½ΡΠ΅ΡΠ΅ΡΡ, Π²ΠΊΠ»ΡΡΠ°Ρ ΡΠ°ΡΡΡΡΡΡ ΠΏΠΎΠΏΡΠ»ΡΡΠ½ΠΎΡΡΡ ΠΊΠΈΡΠ°ΠΉΡΠΊΠΎΠ³ΠΎ ΡΠ°Ρ, ΠΊΠΎΡΠ΅ ΠΈ ΠΊΠ°ΠΊΠ°ΠΎ.
Piero Camporesi, 2025
The 18th century marked the formation of a new European mentality, with Enlightenment philosophers advocating reason and scientists turning to natural laws, while technological advancements expanded possibilities. Alongside spiritual shifts, daily life transformed: new dishes appeared on tables, and gastronomic preferences became as popular a topic of discussion as new book releases. This book by Italian historian Piero Camporesi introduces readers to a crucial aspect of the gallant centuryβthe history of tastes and exotic dishes. Culinary habits reflected the era's societal characteristics and interests, with Chinese tea, coffee beans, and cocoa fruits gaining popularity among enthusiasts of flavor.