Édouard Alexandre de Pomiane, sometimes Édouard Pozerski (20 April 1875 – 26 January 1964), was a French scientist, radio broadcaster and food writer.
His parents emigrated from
Congress Poland
Congress Poland, Congress Kingdom of Poland, or Russian Poland, formally known as the Kingdom of Poland, was a polity created in 1815 by the Congress of Vienna as a semi-autonomous Polish state, a successor to Napoleon's Duchy of Warsaw. It w ...
in 1863 after the
January Uprising
The January Uprising ( pl, powstanie styczniowe; lt, 1863 metų sukilimas; ua, Січневе повстання; russian: Польское восстание; ) was an insurrection principally in Russia's Kingdom of Poland that was aimed at ...
, changed their name from ''Pozerski'' to ''de Pomiane'', and became French citizens.
De Pomiane worked as a physician at the
Institut Pasteur
The Pasteur Institute (french: Institut Pasteur) is a French non-profit private foundation dedicated to the study of biology, micro-organisms, diseases, and vaccines. It is named after Louis Pasteur, who invented pasteurization and vaccines fo ...
in Paris, where he gave
Félix d'Herelle
Felix may refer to:
* Felix (name), people and fictional characters with the name
Places
* Arabia Felix is the ancient Latin name of Yemen
* Felix, Spain, a municipality of the province Almería, in the autonomous community of Andalusia, ...
a place to work on
bacteriophage
A bacteriophage (), also known informally as a ''phage'' (), is a duplodnaviria virus that infects and replicates within bacteria and archaea. The term was derived from "bacteria" and the Greek φαγεῖν ('), meaning "to devour". Bacteri ...
s.
His best known works that have been translated into English are ''
Cooking in Ten Minutes'' and ''Cooking with Pomiane''. His writing was remarkable in its time for its directness (he frequently uses a strange second-person voice, telling you—the reader—what you are seeing and smelling as you follow a recipe) and for his general disdain for upper-class elaborate
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 re ...
. He travelled widely and quite a few of his recipes are from abroad. His recipes often take pains to demystify cooking by explaining the chemical processes at work.
He was a founding member of the Académie des Gastronomes in 1928, with the high rank of chair no. 5 Louis Pasteur. 1940 was the age of retirement from the Pasteur Institute, but he continued his work in a small laboratory made for him in the attic.
His teaching at the Scientific Institute of Food Hygiene ended in 1943.
Books
*''
La Cuisine en dix minutes, ou l'Adaptation au rythme moderne'' (1930)
** Also translated as ''Cooking in ten minutes : The adaptation to the rhythm of our time''
*''Cooking with Pomiane''
"Vingt Plats Qui Donnent Goutte"IMG_7221.jpeg 1935 edition.
[Le Piperazine Midy
]
References
External links
*
Chefs from Paris
French food writers
1875 births
1964 deaths
French male non-fiction writers
French medical writers
Physicians from Paris
Writers from Paris
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