Nevers
Nevers ( , ; la, Noviodunum, later ''Nevirnum'' and ''Nebirnum'') is the prefecture of the Nièvre department in the Bourgogne-Franche-Comté region in central France. It was the principal city of the former province of Nivernais. It is sou ...
(
Nièvre
Nièvre () is a department in the Bourgogne-Franche-Comté region, central-east France. Named after the river Nièvre, it had a population of 204,452 in 2019.gastronomic author, restaurateur, and cookbook
writer
A writer is a person who uses written words in different writing styles and techniques to communicate ideas. Writers produce different forms of literary art and creative writing such as novels, short stories, books, poetry, travelogues, p ...
Nikko Hotels
is an international hotel chain comprising properties in Asia, Europe, North America, and the South Pacific. It is owned by Okura Hotels. Nikko Hotels International (NHI) began operations in 1972 as the global hotel brand of Japan Airlines, ...
Relais & Châteaux
Relais & Châteaux is an association of individually owned and operated luxury hotels and restaurants. The group currently has about 580 members in 68 countries on five continents. Predominantly represented in Europe, the association is grow ...
restaurants (including
Marc Meneau
Marc Meneau (16 March 1943 – 9 December 2020) was a French chef, who earned three stars from the Guide Michelin. He was the chef of the restaurant ''L'Espérance'' located in Saint-Père, Yonne.
Early life
Meneau was born in Avallon on 16 Mar ...
gastronomy
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 gastr ...
at the Académie of
Paris
Paris () is the Capital city, capital and List of communes in France with over 20,000 inhabitants, 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), ma ...
and of
Orléans
Orléans (;"Orleans" (US) and Tours
Tours ( , ) is one of the largest cities in the region of Centre-Val de Loire, France. It is the prefecture of the department of Indre-et-Loire. The commune of Tours had 136,463 inhabitants as of 2018 while the population of the whole metro ...
. Stengel works at the European Institute for the History and Culture of Food at
François Rabelais University
The University of Tours (french: Université de Tours), formerly François Rabelais University of Tours (french: Université François Rabelais), is a public university in Tours, France. Founded in 1969, the university was formerly named after th ...
. He is captain of a culinary book fair, en directot of a collection book (L'harmattan éditor). Usually, he work for Ministère de l'Éducation nationale teacher competition,
Meilleur Ouvrier de France
''Meilleur Ouvrier de France'' (shortened to MOF) is a competition for craftsmen held in France every four years. The winning candidates receive a medal.
Description
The title of ''Meilleur Ouvrier de France'' is a unique and prestigious award i ...
award, and
Masterchef
''MasterChef'' is a competitive cooking show television format created by Franc Roddam, which originated with the UK version in July 1990. The format was revived and updated for the BBC in February 2005 by executive producers Roddam and John ...
France. In 2015 his PhD (Doctorat de 3e cycle) in
information science
Information science (also known as information studies) is an academic field which is primarily concerned with analysis, collection, classification, manipulation, storage, retrieval, movement, dissemination, and protection of informatio ...
was supervised by J-J. Boutaud.
Works
Actuality books
* ''Alimentation Bio - Manger et boire bio'', Eyrolles publishing, 2009.
* ''Gastronomie, petite philosophie du plaisir et du goût'', Bréal publishing, 2010.
* ''Le petit dictionnaire énervé de la gastronomie'', L'opportun publishing, 2011.
* ''Gastronomie-Gastrosophie-Gastronomisme'',
L'Harmattan
Éditions L'Harmattan, usually known simply as L'Harmattan (), is one of the largest French book publishers. It specialises in non-fiction books with a particular focus on Sub-Saharan Africa. It is named after the Harmattan, a trade wind in ...
publishing, 2011.
* ''Un Ministère de la gastronomie! Pourquoi pas ?'',
L'Harmattan
Éditions L'Harmattan, usually known simply as L'Harmattan (), is one of the largest French book publishers. It specialises in non-fiction books with a particular focus on Sub-Saharan Africa. It is named after the Harmattan, a trade wind in ...
publishing, 2011.
* ''Manifeste du savoir-manger - Pour que nos enfants sachent se nourrir'', Praelego publishing, 2012.
* ''Suis-je ce que je mange ?'', Le Temps qu'il fait publishing, collection Littérature, 2012.
* ''Une cantine peut-elle être pédagogique ?''
L'Harmattan
Éditions L'Harmattan, usually known simply as L'Harmattan (), is one of the largest French book publishers. It specialises in non-fiction books with a particular focus on Sub-Saharan Africa. It is named after the Harmattan, a trade wind in ...
publishing, 2012.
* ''L'Aide alimentaire : colis de vivres et repas philanthropiques - Focus sur la Gigouillette'', au profit des Restaurants du Cœur,
L'Harmattan
Éditions L'Harmattan, usually known simply as L'Harmattan (), is one of the largest French book publishers. It specialises in non-fiction books with a particular focus on Sub-Saharan Africa. It is named after the Harmattan, a trade wind in ...
publishing, collection ''travaux historiques'', 2012.
* ''Traité de la Gastronomie : Patrimoine et Culture'', Sang de la Terre publishing, 2012.
* ''Ca se bouffe pas, ça se déguste'', Bréal publishing, 2013.
* ''Traité du vin en France : Traditions et Terroir'', Sang de la Terre publishing, 2013.
* ''Traité du fromage en France : Caséologie et authenticité'', Sang de la Terre publishing, 2014.
* ''Hérédités alimentaires et identité gastronomique'',
L'Harmattan
Éditions L'Harmattan, usually known simply as L'Harmattan (), is one of the largest French book publishers. It specialises in non-fiction books with a particular focus on Sub-Saharan Africa. It is named after the Harmattan, a trade wind in ...
publishing, 2014.
* ''Le lexique culinaire de Ferrandi : tout le vocabulaire de la cuisine et de la pâtisserie expliqué en 1.500 définitions et 200 photographies'', Hachette, 2015.
* ''Dictionnaire du Bien Manger et des Modèles Culinaires'',
Honoré Champion
Honoré Champion (1846–1913) was a French publisher. He founded Éditions Honoré Champion in 1874 and published scientific works geared towards laymen, particularly concerning history and literature.
Champion died from an embolism on 8 Apri ...
, 2015.
* (dir.) ''Des fromages et des hommes : Ethnographie pratique, culturelle et sociale du fromage'', L'Harmattan, 2015.
* (co-dir. with Jean-Jacques Boutaud) ''Cuisine du futur et alimentation de demain'', L'Harmattan, 2016.
* ''Bien-Manger et Manger Bon : Discours et transmission'', L'Harmattan, 2016.
* (co-dir. with Anne Parizot) ''Écrits et Discours culinaires : Quand les mots se mettent à table'', L'Harmattan, 2016.
* (dir.) ''Les gestes culinaires : Mise en scène de savoir-faire'', L'Harmattan, 2017.
* (co-dir. with Thibaut de Saint Pol) ''Les enjeux sociaux des cuisines du futur et alimentations de demain'', Cuisine du futur et alimentation de demain series, L’Harmattan, 2016.
* ''Philosophie & Alimentation : la conscience de bien manger'', collection Au-delà des apparences, Ovadia, 2018.
* (co-dir. with Pascal Taranto) ''Futurophagie : Penser la cuisine de demain'', série Cuisine du futur et alimentation de demain, L'Harmattan, 2018.
* ''Le lexique culinaire Ferrandi'', version coréenne traduite par Hyun Jeong Kang, collection ''Macaron'' Éditions Esoope, Séoul, 2017.
* ''Petit lexique pour comprendre la qualité alimentaire et les labels'', Erick Bonnier, 2018,
* (dir.) ''La cuisine a-t-elle un sexe ? Femmes - Hommes, mode d'emploi du genre en cuisine'', L'Harmattan, 2018
* (co-dir. with Sihem Debbabi-Missaoui), ''La cuisine du Maghreb, n’est-elle qu’une simple histoire de couscous ?'' L’Harmattan, coll. Questions alimentaires et gastronomiques, 2020.
* (co-dir. with Philomène Bayet-Robert), ''Le marketing culinaire et alimentaire face aux défis du XXIe siècle'', L’Harmattan, série Cuisine du futur et alimentation de demain, 2020.
*(co-dir with Jean-Louis Yengué) ''Terroir viticole : espace et figure de qualité'', collection Tables des hommes, Presses universitaires François-Rabelais, université de Tours, 2020.
*(dir.) ''Terminologies gastronomiques et œnologiques : Aspects patrimoniaux et culturels'', L’Harmattan, coll. Questions alimentaires et gastronomiques, 2020.
* (dir.) ''Identités alimentaires et héritages gastronomiques'', Paris, L’Harmattan, coll. Questions alimentaires et gastronomiques, 2020
* (co-dir. with S.Sonneville), ''Cuisine fantastique et alimentation de fiction'', L’Harmattan, série Cuisine du futur et alimentation de demain, 2020
* (dir.) ''La cuisine de demain vue par 50 chefs'', L’Harmattan, série Cuisine du futur et alimentation de demain, 2021
* (co-dir. with Bruno Laurioux), ''Le modèle culinaire français'', Presses universitaires François Rabelais, 2021
* (co-dir. with Jean-Jacques Boutaud), ''Passions dévorantes : De la gastronomie et de l’excès'', Éditions le Manuscrit Savoirs, collection Addictions, 2022.
History books
* ''La Gastronomie du produit à l'assiette'', Éditions Alan Sutton, 2008.
* ''Chronologie historique de la Gastronomie et de l'Alimentation '' (Dictionnaire), Éditions Du Temps (diffusion
Éditions du Seuil
Éditions du Seuil (), also known as ''Le Seuil'', is a French publishing house established in 1935 by Catholic intellectual Jean Plaquevent (1901–1965), and currently owned by La Martinière Groupe. It owes its name to this goal "The ''seuil' ...
), 2008.
* ''Clamecy – Événements fêtes et vie quotidienne'', collection Mémoire en images", Éditions Alan Sutton, 2010.
* ''Anthologie littéraire de la gastronomie à la Belle époque'' Éditions L&C, 2012
* ''La gastronomie autrefois'', Sud Ouest editor, 2012.
* ''Histoire divertissante et curieuse de la gastronomie'', Grancher publishing, 2013.
* ''A table avec Jules Verne et
Phileas Fogg
Phileas Fogg () is the protagonist in the 1872 Jules Verne novel ''Around the World in Eighty Days''. Inspirations for the character were the American entrepreneur George Francis Train and American writer and adventurer William Perry Fogg.
...
- tour du monde en 80 recettes'', editor Agnés Vienot
* ''Les classements des vins en France : classifications, distinctions, labellisations'', L'Harmattan, 2017.
Poésie books
* ''Les poètes de la bonne chère'', Anthologie de poésie gastronomique, Éditions de la Table ronde, (groupe Gallimard), 2008.
* ''Drôles de drames'', collectif, Codexlibris publishing, 2010.
* ''Poètes du vin, Poètes divins'', préfaces de Jean-Robert Pitte (président of
Paris-Sorbonne University
Paris-Sorbonne University (also known as Paris IV; french: Université Paris-Sorbonne, Paris IV) was a public research university in Paris, France, active from 1971 to 2017. It was the main inheritor of the Faculty of Humanities of the Universit ...
), collection Écriture, Archipel publishing, 2012.
* ''Permission de servir'' Éditions L&C, 2012.
* ''Les poètes de la bonne chère : nouvelle édition'', Collection Petite Vermillon
Éditions de la Table ronde Éditions de la Table ronde is a French publishing house founded in 1944 by Roland Laudenbach. Since 1996 it has been an imprint of éditions Gallimard.
History
The company was founded by Roland Laudenbach in 1944 and named by Jean Cocteau. It ...
* ''Le Petit Quiz du Vin'', Dunod ( Hachette), 2007.
* ''Le Grand QCM du vin'', Dunod ( Hachette), 2007.
* ''Le Petit Quiz du vin – version japonaise'', éditions Sakuhin Sha (Tokyo), 2009
* ''Le Grand QCM du vin – version japonaise'', éditions Sakuhin Sha (Tokyo), 2009
* ''Le Grand Quiz du Fromage'', Éditions Lanore Delagrave, (
Groupe Flammarion
Groupe Flammarion () is a French publishing group, comprising many units, including its namesake, founded in 1876 by Ernest Flammarion, as well as units in distribution, sales, printing and bookshops (La Hune and Flammarion Center). Flammarion b ...
), 2008.
* ''Le Grand Quiz de la bière'', Éditions Lanore Delagrave, (
Groupe Flammarion
Groupe Flammarion () is a French publishing group, comprising many units, including its namesake, founded in 1876 by Ernest Flammarion, as well as units in distribution, sales, printing and bookshops (La Hune and Flammarion Center). Flammarion b ...
), 2008. (Gourmand Cookbook Awards 2010, Beer book category)
* ''QG 500, le quiz de la gastronomie –Testez votre quotient culinaire'', Éditions Menu Fretin, 2009.
* ''Le nouveau petit quiz du vin - 2e édition'', Dunod, 2010.
* ''La Touraine en question'', with Patrick Prieur, publisher Alan Sutton, 2011.
* ''Pommard ou Pomerol ?'', Dunod, 2011.
* ''Montmartre en question - Patrimoine et gastronomie'', co-author, publisher Alan Sutton, 2011
* ''Almaniak Tout sur le vin en 365 jours 2015'', Éditions 365, 2014.
* ''Les critiques aux fourneaux'', au profit des Restos du Coeur, collectif, Éditions 4 chemins 2008 (
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
2009, Livre caritatif category)
* ''Œnologie et crus des vins'', Éditions Jérôme Villette (diffusion Matfer), 2008.
* ''Le kit pédagogique du professeur professionnel'', éditions Eyrolles 2008.
* ''Choisir son vin ! Super facile !'', Éditions Solar, 2017,
School books
* ''Aide-mémoire de la gastronomie en France'', Éditions BPI, 2006.
* ''Technologie de service'', Éditions Bertrand Lacoste 2008.
* ''Technologie culinaire'', Éditions Bertrand Lacoste 2008.
* (dir.) ''Enseigner l'alimentation, un projet de société : Les Enseignements pratiques interdisciplinaires'', L’Harmattan, 2017.
CD
* ''Œnologie & crus des vins'', (durée 12h20) Éditions Groupement des Intellectuels Aveugles ou Amblyopes (GIAA) - DAISY, 2010.
Part of book and direction of book
* "L'enseignement des vins en école hôtelière", in review ''Les Territoires du vin'', Varia, of ''Chaire
UNESCO
The United Nations Educational, Scientific and Cultural Organization is a specialized agency of the United Nations (UN) aimed at promoting world peace and security through international cooperation in education, arts, sciences and culture. It ...
'' « Culture et Traditions du Vin »,
Maison des sciences de l'homme
Maison des Sciences de l'Homme also known as MSH a is a research foundation based in Paris, France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, ...
of Dijon, 2012
* "Préface", in ''Guide P'tit Jacques'', Adfields, 2012
* "Postface", in book ''Plaidoyer pour l'enseignement des pratiques alimentaires'' (Hélène Baumert),
L'Harmattan
Éditions L'Harmattan, usually known simply as L'Harmattan (), is one of the largest French book publishers. It specialises in non-fiction books with a particular focus on Sub-Saharan Africa. It is named after the Harmattan, a trade wind in ...
, 2013
* "Étude de documents, La relation Mets-Vins", in review '' TDC n°1064 « Les Repas gastronomique des Français »'', CNDP, 2013
* "L'enseignement des produits laitiers en école hôtelière : une approche plurielle", in ''Les reconfigurations récentes des filières laitières en France et en Europe'' (dir. Daniel Ricard), coll. CERAMAC, Presses universitaires Blaise Pascal, 2013
* "L'explosion des pratiques & loisirs culinaires au XXIe siècle", in review ''ESPACES'', ''éditions touristiques européennes'', 2014
* "L'histoire du canard", in book ''Le Canard'', First edition, 2014
* Book review "Parler vin Entre normes et appropriations" de R. Reckinger, in '' Food & History'', Brepols, Turnhout-Belgique, 2015
* "La dégustation du vin : un acte expérientiel et identitaire entre théâtralisation et culturalisation", in review ''Lexia'' n. 19 ''Alimentation et identité culturelle'', Aracne Editrice, Rome, 2015
* "Quand le bon ne rend pas insensible : du bon et de ses rapports avec le sensoriel, conceptuel, relationnel, expérientiel", in ''Sensible et communication : du cognitif au symbolique'' (dir.Jean-Jacques Boutaud), ISTE éditions, London, 2015
* "Modèles du bons et concepts du bien manger" in Revue des Sciences Sociales, n°54 « Voir/Savoir », coordonné par Pascal Hintermeyer, ''Presses universitaires de Strasbourg'', 2015
* "L'interdiscours dans la dégustation : une (re)signification des représentations du vocabulaire du vin" in ''Patrimoine, création, culture à l'intersection des dispositifs et des publics'' (dir. Cristina Bogdan, Béatrice Fleury, Jacques Walter), coll. "Communication et civilisation"
L'Harmattan
Éditions L'Harmattan, usually known simply as L'Harmattan (), is one of the largest French book publishers. It specialises in non-fiction books with a particular focus on Sub-Saharan Africa. It is named after the Harmattan, a trade wind in ...
, 2015
* "Tout ce qui est nouveau est-il tendance ?" in ''Les Cahiers des Rencontres François Rabelais : Nouvelles tendances culinaires : 10 ans après !'', IEHCA, 2015
* "Le Gastronomisme, un sixième sens utile aux repas du futur", in ''Cuisine du futur et Alimentation de demain'', L'Harmattan, 2016
* "La place du culinaire dans le monde de l'écrit : entre excellence et humanisme" in ''Écrits et discours culinaires : Quand les mots se mettent à table'', L'Harmattan, 2016
* "Le paradigme du bien manger : du pragmatique à l'identitaire" in ''Revue Sciences, Langage et Communication'' Vol. 1, n°1, École Supérieure de Technologie de
Meknès
Meknes ( ar, مكناس, maknās, ; ber, ⴰⵎⴽⵏⴰⵙ, amknas; french: Meknès) is one of the four Imperial cities of Morocco, located in northern central Morocco and the sixth largest city by population in the kingdom. Founded in the 11th ...
( ESTM), Morocco, 2016
* (with A-H.Marinescu), "Wine Tasting Discourse: Traditional Knowledge, and Practice" in ''Journal of Social Sciences'', Science Publications, Open Journal of Social Sciences, Vol.4 (n°5), pp. 124–134, Wuhan City,
Hubei
Hubei (; ; alternately Hupeh) is a landlocked province of the People's Republic of China, and is part of the Central China region. The name of the province means "north of the lake", referring to its position north of Dongting Lake. The ...
, China, 2016.
* "Paroles de chef : modèles communicationnels d'une organisation professionnelle", ''Revue de la Société française des sciences de l'information et de la communication'', n°9, 2016.
* "La représentation du bon produit et sa transmission", in C. Hugol-Gential, J.-J. Boutaud (dir.) ''La gastronomie au cœur de la Cité'', Éditions universitaires de Dijon (EUD).
* "La bonne cuisine avec ses bons mots", in (dir. F. Argod-Dutard) ''Le français se met à table'',
Presses Universitaires de Rennes
The Presses Universitaires de Rennes or PUR (''Rennes University Press'') is the largest French university press. Founded in 1984, PUR publishes around 200 books every year. It is located in Rennes in Brittany on the Rennes 2 University's La Har ...
, 2017. .
* "Pierre-François de La Varenne", in (dir. Danièle Sallenave) ''Recueil des Commémorations nationales 2018'', Ministère de la Culture, 2017. .
* "Bien manger essence d’une pérennité ?", in (dir. C.Hugol-Gential) ''Bien et bon à manger'', Editions Universitaires de Dijon, 2018. .
* "Le vocabulaire de dégustation du vin : Un outil de médiation à la signification patrimoniale", in (dir. V. Négri et N. Lancret) ''L’odyssée des mots du patrimoine'', Presses de l'Université du Québec, 2018
* "La bonne cuisine diachronique : discours et modèles", in (dir. D. Nourrisson) ''Boire et manger, une histoire culturelle'', La Diana, 2018. .
* "La représentation de bonne cuisine française du XXIe siècle", in ''Contemporary French Civilization 42.3-4, Special Issue Beyond Gastronomy: French Food for the 21st century'', (dir. Michael Garval & Philippe C. Dubois),
Liverpool University Press
Liverpool University Press (LUP), founded in 1899, is the third oldest university press in England after Oxford University Press and Cambridge University Press. As the press of the University of Liverpool, it specialises in modern languages, li ...
, ISSN 0147-9156
* "Les significations de la dégustation", in (dir. N. Franjus-Adenis) ''Communiquer autrement, le vin dans l'imaginaire'', L'Harmattan, 2018. .
* "Panorama didactique et culturel du vocabulaire alimentaire et des écrits culinaires", in (dir. I. Pierozak) ''Penser les diversités linguistiques et culturelles. Francophonies, formations à distance, migrances'', Lambert-Lucas .
Collaborations reviews
* Director collection ''Gastronomie et art culinaire'', Éditions du Temps (2006–2010)
* Responsible publishing de ''Gusto'', revue culturelle, Éditions ASA (2008–2009)
* Member of the editorial committee, ''Presses universitaires François Rabelais''
* Collaborator Food & History, revue scientifique européenne, Éditions
Brepols
Brepols is a Belgian publishing house. Once, it was one of the largest printing companies in the world and one of the main employers in Turnhout (Belgium). Besides its printing business, Brepols is also active as a publisher. Formerly well known ...
* Member of the editorial committee, ''Les Cahiers de la gastronomie'', revue culturelle, éditions Menu Fretin, (Prix littéraire Gastronomie-culture 2010)
Awards
* 2015 : The French government awarded him its highest honour, the decorations of Officier in
Order of Agricultural Merit
The Order of Agricultural Merit (french: link=no, Ordre du Mérite agricole) is an order of merit bestowed by the French Republic for outstanding contributions to agriculture. When it was created in 1883, it was second in importance only to the ...
.
*2021 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
, catégorie "Food Heritage &
UNESCO
The United Nations Educational, Scientific and Cultural Organization is a specialized agency of the United Nations (UN) aimed at promoting world peace and security through international cooperation in education, arts, sciences and culture. It ...
" pour ''Identités alimentaires et héritages gastronomiques''
*2021 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
, catégorie "Future food 21st century" pour ''La cuisine de demain vue par 50 étoiles d’aujourd’hui''
*2020 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
, catégorie "Afrique du nord" pour ''La Cuisine du Maghreb n’est elle qu’une simple histoire de couscous ?''
*2020 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
, catégorie "Pour professionnel" pour ''Le marketing culinaire et alimentaire face aux défis du XXIe siècle''.
* 2018 : Concours international littéraire Prix Arts et Lettres de France, Essay category.
* 2018 : ''Prix Arts et Lettres de France'', catégorie Essai.
* 2018 : "Food's Who - Les 500 acteurs les plus influents de la Food en France", website Atabula
* 2018 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
, category ''Host country'' pour l'ouvrage collectif ''Gastronomie au cœur de la Cité'' (dirigé par J-J. Boutaud, C. Hugol-Gential, S. Dufour)(Editions universitaires de Dijon)
* 2018 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
, category ''Livres pour professionnels'' pour ''Les gestes culinaires : Mise en scène de savoir-faire''(ed. L'Harmattan)
* 2017 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
, category ''Health and Nutrition'' for ''Bien-Manger et Manger Bon : Discours et transmission'' (ed. L'Harmattan).
* 2015 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
, category''Best French Cuisine Book'' for ''Lexique culinaire Ferrandi'' (ed. Hachette)
* 2015 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
, category ''Best Cheese – Milk Book'' for ''Des fromages et des hommes'' (ed. L'Harmattan)
* 2015 : The French government awarded him its highest honour, the decorations of Chevalier in
Order of Agricultural Merit
The Order of Agricultural Merit (french: link=no, Ordre du Mérite agricole) is an order of merit bestowed by the French Republic for outstanding contributions to agriculture. When it was created in 1883, it was second in importance only to the ...
.
* 2014 : Prix Montesquieu, category ''Littérature'' for ''Poètes du vin Poètes divins''.
* 2014 : Nomination au prix
Jean Carmet
Jean Carmet (25 April 1920 – 20 April 1994) was a French actor.
Life and career
Jean Carmet began working on stage and then in film in the early 1940s becoming a very popular comedic actor in his native country. He is best known internatio ...
, ''salon du livre et du vin de Saumur'', for ''Traité du vin'' (Sang de la terre)
* 2013 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
, category ''Littérature gastronomique'' for ''Histoire divertissante et curieuse de la Gastronomie'' (ed. Grancher).
* 2013 : Grand prix Académie nationale de cuisine, category ''Cuisine du monde'' for ''A table avec Jules Verne - Le tour du monde de Phileas Fogg en 80 recettes'' (ed. Vienot)
* 2012 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
, category ''Cuisine Française'' for ''Le Traité de la gastronomie française'' (ed. Sang de la terre)
* 2012 : Mérite culinaire
Prosper Montagné
Prosper Montagné (; 14 November 1865 – 22 April 1948) was one of the most renowned French chefs of the Belle Époque and author of many books and articles on food, cooking, and gastronomy, notably Larousse Gastronomique (1938), an encyclopedic ...
* 2010 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
for ''Le Grand Quiz de la bière'' (éd. Delagrave)
* 2009 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
for ''Les critiques aux fourneaux'' (ed.Quatre Chemins)
* 2009 :
Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
for ''Chronologie de la gastronomie et de l'alimentation'' (ed. du temps)
* 2008 : Mention spéciale du jury du 'Salon international du livre gourmand', à Périgueux, for ''Les critiques aux Fourneaux'' (éd. Quatre Chemins).