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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] |
Marthe Distel
Marthe Distel () was a French journalist. Career Marthe Distel started the culinary magazine ''La Cuisinière Cordon Bleu''. To prompt readership, Distel offered subscribers cooking lessons with professional chefs. The first class was held in January 1895 in the kitchens of the Palais Royal. The classes led to the development of a more formal school, now known as Le Cordon Bleu. Heritage On her death in the 1930s, Distel left the school to an orphanage, which struggled to manage it. The school closed during World War II, and was later bought by another French woman, Élisabeth Brassart Élisabeth Brassart (1897–1992) was the proprietor of the Le Cordon Bleu school in Paris from 1945 to 1984. Le Cordon Bleu had been founded in 1895 by Marthe Distel and Henri-Paul Pellaprat. In 1945, after the end of WWII, she purchased what .... The magazine ceased publication in the 1960s, but the school has evolved from its single location in Paris to more than 27 schools in 17 countri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 Richelieu from about 1633 to 1639 by the architect Jacques Lemercier. Richelieu bequeathed it to Louis XIII, and Louis XIV gave it to his younger brother, the Duke of Orléans. As the succeeding dukes of Orléans made such extensive alterations over the years, almost nothing remains of Lemercier's original design. The Palais-Royal now serves as the seat of the Ministry of Culture, the Conseil d'État and the Constitutional Council. The central Palais-Royal Garden (Jardin du Palais-Royal) serves as a public park, and the arcade houses shops. History Palais-Cardinal Originally called the Palais-Cardinal, the palace was the personal residence of Cardinal Richelieu. The architect Jacques Lemercier began his design in 1629; construction comm ... [...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] |
L'Art Culinaire
''L'Art culinaire'' was a biweekly gastronomical magazine for professional chefs founded in Paris in 1882 by Maurice Dancourt, who later used the pseudonym Châtillon-Plessis. Its first issue appeared as a supplement to '' La Petite Revue illustrée: littéraire, artistique et gastronomique'' in January 1883. Its editors and contributors included Philéas Gilbert, Auguste Escoffier, and other leading chefs. In the 1890s, it was edited by Châtillon-Plessis and became "the leading professional culinary journal in the world", with contributors across Europe and North America, and a claimed readership of 10,000. During the first World War, it was published irregularly, and after the war, it lost prestige and contributors, including Escoffier, Gilbert, and Prosper Montagné, to '' La Revue culinaire''. Its last issue was in 1953.Bibliothèque Nationale de Francecatalog record Starting in 1894, Escoffier contributed recipes and model menus to each issue: "L'école des menus: étude et ... [...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] |
1895 Establishments In France
Events January–March * January 5 – Dreyfus affair: French officer Alfred Dreyfus is stripped of his army rank, and sentenced to life imprisonment on Devil's Island. * January 12 – The National Trust for Places of Historic Interest or Natural Beauty is founded in England by Octavia Hill, Robert Hunter (National Trust), Robert Hunter and Canon Hardwicke Rawnsley. * January 13 – First Italo-Ethiopian War: Battle of Coatit – Italian forces defeat the Ethiopians. * January 17 – Félix Faure is elected President of the French Republic, after the resignation of Jean Casimir-Perier. * February 9 – Mintonette, later known as volleyball, is created by William G. Morgan at Holyoke, Massachusetts. * February 11 – The lowest ever UK temperature of is recorded at Braemar, in Aberdeenshire (historic), Aberdeenshire. This record is equalled in 1982#January, 1982, and again in 1995#December, 1995. * February 14 – Oscar Wilde's last pla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1960 Disestablishments In France
Year 196 ( CXCVI) was a leap year starting on Thursday (link will display the full calendar) of the Julian calendar. At the time, it was known as the Year of the Consulship of Dexter and Messalla (or, less frequently, year 949 ''Ab urbe condita''). The denomination 196 for this year has been used since the early medieval period, when the Anno Domini calendar era became the prevalent method in Europe for naming years. Events By place Roman Empire * Emperor Septimius Severus attempts to assassinate Clodius Albinus but fails, causing Albinus to retaliate militarily. * Emperor Septimius Severus captures and sacks Byzantium; the city is rebuilt and regains its previous prosperity. * In order to assure the support of the Roman legion in Germany on his march to Rome, Clodius Albinus is declared Augustus by his army while crossing Gaul. * Hadrian's wall in Britain is partially destroyed. China * First year of the '' Jian'an era of the Chinese Han Dynasty. * Emperor Xian of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Defunct Magazines Published In France
{{Disambiguation ...
Defunct (no longer in use or active) may refer to: * ''Defunct'' (video game), 2014 * Zombie process or defunct process, in Unix-like operating systems See also * * :Former entities * End-of-life product * Obsolescence Obsolescence is the state of being which occurs when an object, service, or practice is no longer maintained or required even though it may still be in good working order. It usually happens when something that is more efficient or less risky r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French-language Magazines
French ( or ) is a Romance language of the Indo-European family. It descended from the Vulgar Latin of the Roman Empire, as did all Romance languages. French evolved from Gallo-Romance, the Latin spoken in Gaul, and more specifically in Northern Gaul. Its closest relatives are the other langues d'oïl—languages historically spoken in northern France and in southern Belgium, which French ( Francien) largely supplanted. French was also influenced by native Celtic languages of Northern Roman Gaul like Gallia Belgica and by the ( Germanic) Frankish language of the post-Roman Frankish invaders. Today, owing to France's past overseas expansion, there are numerous French-based creole languages, most notably Haitian Creole. A French-speaking person or nation may be referred to as Francophone in both English and French. French is an official language in 29 countries across multiple continents, most of which are members of the ''Organisation internationale de la Francophonie'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Drink Magazines
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magazines Established In 1895
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 of the three. Definition In the technical sense a ''journal'' has continuous pagination throughout a volume. Thus ''Business Week'', which starts each issue anew with page one, is a magazine, but the '' Journal of Business Communication'', which continues the same sequence of pagination throughout the coterminous year, is a journal. Some professional or trade publications are also peer-reviewed, for example the '' Journal of Accountancy''. Non-peer-reviewed academic or professional publications are generally ''professional magazines''. That a publication calls itself a ''journal'' does not make it a journal in the technical sense; ''The Wall Street Journal'' is actually a newspaper. Etymology The word "magazine" derives from Arabic , th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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