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Cuisine Bourgeoise
In French gastronomy, ''cuisine bourgeoise'' is the home cooking of middle class families as distinguished from elaborate restaurant cooking, ''haute cuisine'', and from the cooking of the regions, the peasantry, and the urban poor. The ''cuisine bourgeoise'' has been documented since the 17th century: Nicolas de Bonnefons, ''Le Jardinier françois'' (1651) and ''Les delices de la campagne'' (1684); François Menon, ''Cuisinière bourgeoise'' (1746); and Louis Eustache Audot, ''Cuisinière de la campagne et de la ville'' (1818). Starting in the 19th century, a series of cookbooks go beyond simply listing recipes to teaching technique: Jule Gouffé, ''Livre de cuisine'' (1867); Félix Urbain Dubois, ''École des cuisinières'' (1887). Barbara Ketcham Wheaton, review of Paul Aratow, translator, Marie Ébrard, ''La bonne cuisine de Madame E. Saint-Ange'' (English), ''Gastronomica'' 6:3:99''f'' (Summer 2006) {{JSTOR, 10.1525/gfc.2006.6.3.99 In the late 19th century, cooking schools su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbara Ketcham Wheaton
Barbara Ketcham Wheaton, born in Philadelphia in 1931, is a writer and food historian. Since 1990, she has been the honorary curator of the culinary collection at the Schlesinger Library, Radcliffe College, one of the largest collections in the United States of books and manuscripts relating to cooking and the social history of food. Biography In 1976, Wheaton produced a modern edition of Agnes B. Marshall's Victorian classic ''The Book of Ices'', originally published in London in 1885. She is the author of the well-reviewed ''Savoring the Past: The French Kitchen and Table from 1300 to 1789'', and of the biography of Marie-Antoine Carême, French exponent of '' grande cuisine'', in Alan Davidson's ''Oxford Companion to Food'' (1999). At her request (she did not want to wash dishes and wanted a durable but disposable dish) the MIT Media Lab's Counter Intelligence Group created its Dishmaker, a machine that made dishes on demand out of food-safe materials and recycled them afterw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking School
A cooking school is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a mixture of the two. Amateur cooking schools are often intertwined with culinary tourism in many countries. Programs can vary from half a day to several years. Some programs lead to an academic degree or a recognized vocational qualification, while others do not. Many programs include practical experience in the kitchen of a restaurant attached to the school or a period of work experience in a privately owned restaurant. History Culinary education in the United States is a fairly new concept in relation to culinary education in Europe. Charles Ranhoffer, chef of the early fine dining restaurant Delmonico's, published a national magazine named "Chef" in 1898 which included one of the first calls to establis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Cordon Bleu
Le Cordon Bleu (French for " The Blue Ribbon") is an international network of hospitality and culinary schools teaching French ''haute cuisine''. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 students of many different nationalities. History The origin of the school name derives, indirectly, from the French Royal and Catholic ''Order of the Holy Spirit''. This was a select group of the French Nobility that had been knighted. The first creation of Royal Knights at the French Court was performed in 1576. The French Order of the Holy Spirit was for many centuries the highest distinction of the French Kingdom. Each member was awarded the Cross of the Holy Spirit, which hung from a blue silk ribbon. According to one story, this group became known for its extravagant and luxurious banquets, known as "''cordons bleus''". At the time of the French Revolution, the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Food And Drink Magazines
{{CatAutoTOC Cultural magazines Magazines A magazine is a periodical publication, generally published on a regular schedule (often weekly or monthly), containing a variety of content. They are generally financed by advertising, purchase price, prepaid subscriptions, or by a combination ... Magazines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Cuisinière Cordon Bleu
''La cuisinière Cordon Bleu'', also spelled as ''La cuisinière cordon-bleu'', was a culinary magazine started in the late 1890s by French journalist Marthe Distel. The magazine offered recipes and tips on entertaining. To prompt readership, the magazine offered cooking classes to subscribers. The first one was held in the kitchens of the Palais Royal The Palais-Royal () is a former royal palace located in the 1st arrondissement of Paris, France. The screened entrance court faces the Place du Palais-Royal, opposite the Louvre. Originally called the Palais-Cardinal, it was built for Cardinal R ... in January 1895. The classes evolved in a more formal cooking school, Le Cordon Bleu. The magazine closed in 1960s, but school continues to thrive, with more than 27 schools in 17 countries as of early 2008. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Pot-au-Feu
''Le Pot-au-feu: Journal de cuisine pratique et d'économie domestique'', later called ''Le pot-au-feu et les Bonnes recettes réunis'' (1929-1956), was a biweekly cooking magazine in quarto format published in Paris from 1893 to 1956,Julia Csergo, ''Pot-au-feu: Convivial, familial: histoires d'un mythe'', 1999, and addressed primarily to bourgeois housewives.Amy B. Trubek, ''Haute Cuisine: How the French Invented the Culinary Profession'', 2000, , p. 83''f'' Its publisher was Saint-Ange Ébrard. In the early years, each issue began with a cooking lesson written by a professional chef. It might also include recipes, menus, and short articles. Ébrard's wife Marie also wrote a columnTom Jaine, "Redcurrant jelly four ways" ''The Guardian'', Friday 17 March 200full text/ref> under the name "La Vieille Catherine". Many of the recipes published in ''Le Pot-au-feu'' were collected into Marie Ébrard's book ''La bonne cuisine de Madame E. Saint-Ange''. 1877 magazine There was also a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pellaprat
Henri-Paul Pellaprat (; Saint-Maur-des-Fossés, 1869–1954) was a French chef, founder with the journalist Marthe Distel of Le Cordon Bleu cooking school in Paris. He was the author of ''La cuisine familiale et pratique'' and other classic French cookery texts. He worked from the age of twelve as a pastry boy and then cooked at many of the most famous restaurants of the La Belle Époque Paris such as the Maison Dorée. He taught at l’École du Cordon bleu for 32 years; his students including Maurice Edmond Sailland, later known as Curnonsky, and Raymond Oliver. In 1966, after his death, his book ''L'Art Culinaire Moderne'' was translated into English and published for the American market under the name ''Modern French Culinary Art''. It contained 2030 recipes and many color photos, covering everything from everyday casual French cooking to haute cuisine. Discussing this translation, the ''New York Times '' wrote, "one could not hardly ask for a better or more sumptupus one ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Bonne Cuisine De Madame E
LA most frequently refers to Los Angeles, the second largest city in the United States. La, LA, or L.A. may also refer to: Arts and entertainment Music * La (musical note), or A, the sixth note * "L.A.", a song by Elliott Smith on ''Figure 8'' (album) * ''L.A.'' (EP), by Teddy Thompson * ''L.A. (Light Album)'', a Beach Boys album * "L.A." (Neil Young song), 1973 * The La's, an English rock band * L.A. Reid, a prominent music producer * Yung L.A., a rapper * Lady A, an American country music trio * "L.A." (Amy Macdonald song), 2007 * "La", a song by Australian-Israeli singer-songwriter Old Man River Other media * l(a, a poem by E. E. Cummings * La (Tarzan), fictional queen of the lost city of Opar (Tarzan) * ''Lá'', later known as Lá Nua, an Irish language newspaper * La7, an Italian television channel * LucasArts, an American video game developer and publisher * Liber Annuus, academic journal Business, organizations, and government agencies * L.A. Screenings, a tel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julia Child
Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, ''Mastering the Art of French Cooking'', and her subsequent television programs, the most notable of which was ''The French Chef'', which premiered in 1963. Early life On August 15, 1912, Julia Child was born as Julia Carolyn McWilliams in Pasadena, California. Child's father was John McWilliams Jr. (1880–1962), a Princeton University graduate and prominent land manager. Child's mother was Julia Carolyn ("Caro") Weston (1877–1937), a paper-company heiress and daughter of Byron Curtis Weston, a lieutenant governor of Massachusetts. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins. Child attended Polytechnic School from 4th grade to 9th grade in Pasadena, California. In high school, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mastering The Art Of French Cooking
''Mastering the Art of French Cooking'' is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, who was from the United States. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2). The success of Volume 1 resulted in Julia Child being given her own television show, ''The French Chef'', one of the first cooking programs on American television. Historian David Strauss claimed in 2011 that the publication of ''Mastering the Art of French Cooking'' "did more than any other event in the last half century to reshape the gourmet dining scene." History After World War II, interest in French cuisine rose significantly in the United States. Through the late 1940s and 1950s, Americans interested in preparing French dishes had few options. ''Gourmet'' magazine offered French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the 1950s. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
