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Le Cercle Des Gourmettes
Le Cercle des Gourmettes was an exclusive club or "circle" of women in Paris devoted to gourmet food. The circle was started in 1929 by an American, Paulette Edlinger, and the name may have been a bon mot in protest of the non-feminine form of the word ''gourmet''. The club began at a time of economic prosperity just prior to the Great Depression in France. It was started by the wives of members of Club des Cent and convened on alternate Fridays to enjoy lunches and dinners at the electric company headquarters in Paris, Electricité et Gaz. The club's most famous members were Julia Child, Simone Beck, and Louisette Bertholle Louisette Bertholle (26 October 1905 – 26 November 1999) was a French cooking teacher and writer, best known as one of the three authors (with Julia Child and Simone Beck) of the bestselling cookbook ''Mastering the Art of French Cooking''. H .... Each joined the club in the late 1940s. Versions of the club later existed in Canada and Switzerland. Re ... [...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] |
Simone Beck
Simone "Simca" Beck (7 July 1904 – 20 December 1991) was a French cookbook writer and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cooking technique and recipes into American kitchens. Early life She was born on 7 July 1904, in Tocqueville-en-Caux, near Dieppe in Normandy. Her family was rich because they had a business in production of Benedictine liqueur. When she was little, she liked helping her family cook to prepare desserts or entire meals. She spent some years learning bookbinding and being a sales representative, where she met her second husband, but subsequently Beck's career was devoted to food. In 1933, at the end of her marriage with Jacques Jarlaud, she applied for Le Cordon Bleu school in Paris. In 1937 she married Jean Victor Fischbacher, keeping her maiden name as a pen name and professionally, but using her husband's name socially. Cooking career The start of Beck's p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisette Bertholle
Louisette Bertholle (26 October 1905 – 26 November 1999) was a French cooking teacher and writer, best known as one of the three authors (with Julia Child and Simone Beck) of the bestselling cookbook ''Mastering the Art of French Cooking''. History She was born Louisette Remion on 26 October 1905. Sometime after 1928, she married Paul Bertholle, a businessman. After World War II, Louisette Bertholle, who had the idea of writing a French cookbook for American cooks, met Simone Beck via the ''Le Cercle des Gourmettes'' culinary club and the two began to develop the concept further, collecting recipes and testing them. Their initial attempts at writing were unsuccessful, however their idea was rekindled in 1949 when they met Julia Child. In 1951, the three women founded their own cooking school, L'École des Trois Gourmandes (The School of the Three Food Lovers). It was created to give French cooking lessons to American women living in Paris where the three friends proudly wore ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paris
Paris () is the capital and most populous city of France, with an estimated population of 2,165,423 residents in 2019 in an area of more than 105 km² (41 sq mi), making it the 30th most densely populated city in the world in 2020. Since the 17th century, Paris has been one of the world's major centres of finance, diplomacy, commerce, fashion, gastronomy, and science. For its leading role in the arts and sciences, as well as its very early system of street lighting, in the 19th century it became known as "the City of Light". Like London, prior to the Second World War, it was also sometimes called the capital of the world. The City of Paris is the centre of the Île-de-France region, or Paris Region, with an estimated population of 12,262,544 in 2019, or about 19% of the population of France, making the region France's primate city. The Paris Region had a GDP of €739 billion ($743 billion) in 2019, which is the highest in Europe. According to the Economist Intelli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gourmet
Gourmet (, ) is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals of several contrasting, often quite rich courses. Historically the ingredients used in the meal tended to be rare for the region, which could also be impacted by the local state and religious customs. The term and the related characteristics are typically used to describe people with refined tastes and enthusiasm. Gourmet food is frequently provided in more expensive, smaller servings. When it comes to Gourmet, there are also frequently cross-cultural interactions that introduce new ingredients, materials, and traditions. Origin of term The word ''gourmet'' is from the French term for a wine broker or ''taste-vin'' employed by a wine dealer. ''Friand'' was formerly the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bon Mot
Many words in the English vocabulary are of French origin, most coming from the Anglo-Norman spoken by the upper classes in England for several hundred years after the Norman Conquest, before the language settled into what became Modern English. English words of French origin, such as ''art'', ''competition'', ''force'', ''machine'', and ''table'' are pronounced according to English rules of phonology, rather than French, and are commonly used by English speakers without any consciousness of their French origin. This article, on the other hand, covers French words and phrases that have entered the English lexicon without ever losing their character as Gallicisms: they remain unmistakably "French" to an English speaker. They are most common in written English, where they retain French diacritics and are usually printed in italics. In spoken English, at least some attempt is generally made to pronounce them as they would sound in French; an entirely English pronunciation is re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Great Depression In France
The Great Depression in France started in about 1931 and lasted through the remainder of the decade. The crisis started in France a bit later than other countries. The 1920s economy had grown at the very strong rate of 4.43% per year, the 1930s rate fell to only 0.63%. The depression was relatively mild compared to other countries since unemployment peaked under 5%, the fall in production was at most 20% below the 1929 output and there was no banking crisis. The banking crisis in France was driven by a flight-to-safety away from banks, which led to a severe and persistent credit crunch. However, the depression had some effects on the local economy, which can partly explain the 6 February 1934 crisis and, even more so, the formation of the Popular Front, led by the socialist SFIO and its leader, Léon Blum, who won the 1936 elections. 1920s economic crisis Like the United Kingdom, France had initially struggled to recover from the devastation of World War I and tried, witho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Club Des Cent
The Club des Cent ("Club of One Hundred") brings together distinguished gastronomes such as Curnonsky, Henri Gault, Christian Millau and Doyon. This club is also known as the Compagnons de Cocagne. As its name indicates, the Club has exactly one hundred official members. In addition, there are a few trainees, as well as foreign and honorary members. Founded in 1912 by Louis Forest, the club engages in various activities focused on gastronomy. The members meet weekly, every Thursday from 12:30pm to 2:30pm precisely, usually at Maxim's on rue Royale in Paris. In addition to the weekly meals, foreign trips are also organized. Around 2011, the Club des Cent (club of 100) club decided to move its general assembly to another restaurant than Maxim's, shocking the press, as they'd been at Maxim's for a long time.https://www.independent.co.uk/news/maxim-s-decline-leaves-cardin-with-food-for-thought-1296145.html access date 8 June 2021 Description Tradition dictates that a "Brigadier" take ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
My Life In France
''My Life in France'' is an autobiography by Julia Child, published in 2006. It was compiled by Julia Child and Alex Prud'homme, her husband's grandnephew, during the last eight months of her life, and completed and published by Prud'homme following her death in August 2004. In her own words, it is a book about the things Julia loved most in her life: her husband, France (her "spiritual homeland"), and the "many pleasures of cooking and eating." It is a collection of linked autobiographical stories, mostly focused on the years between 1948 and 1954, recounting in detail the culinary experiences Julia and her husband, Paul Child, enjoyed while living in Paris, Marseille, and Provence. The text is accompanied by black-and-white photographs taken by Paul Child, and research for the book was partially done using family letters, datebooks, photographs, sketches, poems and cards. ''My Life in France'' provides a detailed chronology of the process through which Julia Child's name, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clubs And Societies In France
Club may refer to: Arts, entertainment, and media * ''Club'' (magazine) * Club, a '' Yie Ar Kung-Fu'' character * Clubs (suit), a suit of playing cards * Club music * "Club", by Kelsea Ballerini from the album ''kelsea'' Brands and enterprises * Club (cigarette), a Scottish brand of cigarettes * Club (German cigarette), a German brand of cigarettes * Club Med, a holiday company Food * Club (soft drink) * Club Crackers * Club sandwich * Club (biscuit), a brand of biscuits manufactured by Jacob's (Ireland) and McVitie's (UK) Objects * Club (weapon), a blunt-force weapon * Golf club * Indian club, an exercise device * Juggling club * Throwing club, an item of sport equipment used in the club throw * Throwing club, an alternative name for a throwing stick Organizations * Club (organization), a type of association * Book discussion club, also called a book club or reading circle * Book sales club, a marketing mechanism * Cabaret club * Gentlemen's club (traditional) * Health c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gastronomical Societies
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics. Etymology Archestratus wrote a guide to the foods of the Mediterranean in the form of a poem called "Gastron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
