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Jules Gouffé
Martin Jules Gouffé (; 1807 – 28 February 1877) was a French chef and pâtissier, nicknamed ("The apostle of decorative cooking"). He had a deep impact on the development of French gastronomy by publishing unusually simple and precise recipes in his cookery books, of which the two best-known are (1867) and (1873). Life and career Gouffé was born in 1807 at 2 rue Saint-Merri, in what is now the 4th arrondissement of Paris.Kay, pp. 132–135 His father, Pierre-Louis Gouffé, was a well-known pastry cook, and Jules and his two brothers, Alphonse and Hippolyte, all trained under him. Alphonse later became head pastry cook to Queen Victoria and Hippolyte, head chef to Count Shuvalov of Russia.Neirinck, p. 82 Unlike them, Jules spent his entire career in Paris. Under the guidance of Pierre-Louis, the young Gouffé learned his trade, and very early on was attracted to creating artistic presentations. He later recalled that the celebrated and chef Antonin Carême happened ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neuilly-sur-Seine
Neuilly-sur-Seine (; 'Neuilly-on-Seine'), also known simply as Neuilly, is an urban Communes of France, commune in the Hauts-de-Seine Departments of France, department just west of Paris in France. Immediately adjacent to the city, north of the Bois de Boulogne, the area is composed of mostly select residential neighbourhoods, as well as many corporate headquarters and a handful of foreign embassies. One of the most affluent areas of France, it is the wealthiest and most expensive suburb of Paris. Together with the 16th arrondissement of Paris, 16th and 7th arrondissement of Paris, the town of Neuilly-sur-Seine forms the most affluent residential area in France. , it is the commune with the fourth highest median per capita income (€52,570 per year) in France. History Originally, Pont de Neuilly was a small hamlet under the jurisdiction of Villiers, a larger settlement mentioned in medieval sources as early as 832 and now absorbed by the commune of Levallois-Perret. It was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Exposition Universelle (1867)
The of 1867 (), better known in English as the 1867 Paris Exposition, was a world's fair held in Paris, Second French Empire, France, from 1 April to 3 November 1867. It was the List of world expositions, second of ten major expositions held in the city between 1855 and 1937. A number of nations were represented at the fair. Following a decree of Napoleon III of France, Emperor Napoleon III, the exposition was prepared as early as 1864, in the midst of Haussmann's renovation of Paris, the renovation of Paris, marking the culmination of the Second French Empire. Visitors included Tsar Alexander II of Russia, a brother of the William I, German Emperor, King William and Otto von Bismarck of Prussia, Prince Metternich and Franz Josef of Austria, Ottoman Sultan Abdülaziz, and the Khedive of Egypt Isma'il Pasha, Isma'il. Conception In 1864, Napoleon III of France, Napoleon III issued a decree stating that an international exposition should be held in Paris in 1867. A Government a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, 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. French cheese, Cheese and French wine, 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 of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Male Chefs
French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), a 2008 film * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a type of military jacket or tunic * French's, an American brand of mustard condiment * French (catheter scale), a unit of measurement * French Defence, a chess opening * French kiss, a type of kiss See also * France (other) * Franch, a surname * French Revolution (other) * French River (other), several rivers and other places * Frenching (other) * Justice French (other) Justice French may refer to: * C. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hachette Livre
Hachette Livre S.A. (; simply known as Hachette) is a French publishing, publishing group that was based in Paris. It was founded in 1826 by Louis Hachette as Brédif which later became successively L. Hachette et Compagnie, Librairie Hachette, Hachette SA and is then currently known in France as Hachette Livre. After acquiring an Australian publisher, Hachette Australia was created; in the United Kingdom, UK it became Hachette UK, and its expansion into the United States became Hachette Book Group. Hachette Livre has been owned by the Lagardère Group since 1981 under their publishing division Lagardère Publishing. Lagardère Group in turn is majority owned by the French conglomerate Louis Hachette Group (LHG), resulting from the spin-off of Vivendi. History France It was founded in 1826 by Louis Hachette as Brédif, a bookshop and publishing company. It became L. Hachette et Compagnie on 1 January 1846, Librairie Hachette in 1919, and Hachette SA in 1977. The company was fam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hervé This
Hervé This (; born 5 June 1955 in Suresnes, Hauts-de-Seine, sometimes named Hervé This-Benckhard, or Hervé This vo Kientza) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular and physical gastronomy, that is the science that studies culinary transformations). Career With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" after Kurti's death in 1998. Graduated from ESPCI Paris, he obtained a Ph.D from the Pierre and Marie Curie University, under the title '. He has written many scientific publications, as well as several books on the subject, which can be understood even by those who have little or no knowledge of chemistry, but so far only four have been translated into English. He also collaborates with the magazine ' (the French edition of ''Scientifi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Gastronomy
Molecular gastronomy is the Science, scientific approach of cuisine from primarily the perspective of chemistry. The composition (Structural formula, molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, Reagent, reactant Product (chemistry), products) of an ingredient are addressed and utilized in the preparation and appreciation of the Food, ingested products. It is a branch of food science that approaches the preparation and Joy, enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. Nicholas Kurti, Hungarians, Hungarian physicist, and Hervé This, at the Institut National de la Recherche Agronomique, INRA in France, coined "Molecular and Physical Gastronomy" in 1988. Examples Eponymous recipes New dishes named after famous scientists include: *Gibbs – infusing vanilla pods in egg (food), egg white with sugar, adding olive oil and then microwave cooking. Named after physicis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bernard Loiseau
Bernard Daniel Jacques Loiseau (; 13 January 1951 – 24 February 2003) was a French chef at Le Relais Bernard Loiseau in Saulieu, Côte-d'Or. He obtained three stars in the Michelin Guide and had a peak rating of 19.5/20 in the Gault Millau restaurant guide. He was one of the most mediatised French chefs between the 1980s and 1990s. In 2003, a short time after having become a member of the Relais & Châteaux association, Loiseau was downgraded from 19/20 to 17/20 in the Gault et Millau guide and received a strong negative media review from the gastronomic critic François Simon in the newspaper ''Le Figaro'', but he still had his three stars in the Michelin Guide. As criticism continued to pour in and while the media speculated about a possible future loss of a Michelin star, he died by suicide by self-inflicted gunshot without giving any explanation. The theories aiming at explaining his death are the object of strong polemics. His decision was likely due to increased bouts o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alan Davidson (food Writer)
Alan Eaton Davidson Order of St Michael and St George, CMG (30 March 1924 – 2 December 2003) was a British diplomat and writer best known for his writing and editing on food and gastronomy. After leaving Queen's College, Oxford, in 1948, Davidson joined the British diplomatic service, rising through the ranks to conclude his career as ambassador to Laos, from 1973 to 1975. He retired early and devoted himself to full-time writing about food, encouraged by Elizabeth David and others. He published more than a dozen books between his retirement and 2002, but his ''magnum opus'' was ''The Oxford Companion to Food'', a work of more than a million words, which took twenty years to complete and was published to international acclaim in 1999. Life and career Early years Davidson was born in Derry, Northern Ireland, the son of William John Davidson (1899–1959), inspector of taxes, and his wife, Constance, ''née'' Eaton (1889–1974).Levy, Paul"Davidson, Alan Eaton (1924–2003), dip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Oxford Companion To Food
''The Oxford Companion to Food'' is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name ''The Penguin Companion to Food''. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014. The book, Davidson's ''magnum opus'' with "more than a million words, mostly his own", covers the nature and history of foodstuffs worldwide, starting from aardvark and ending with zuppa inglese. It is compiled with especially strong coverage of European and in particular British cookery and contains no recipes. It was an "outgrowth" of the annual Oxford Symposium on Food and Cookery. The entry for this work in WorldCat includes the following abstract: Major articles are signed and include bibliographic references, and there is a comprehensive overall bibliography. Some of the material in it was previously published in Davidson's '' Petits Propos Culi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Charité-sur-Loire
La Charité-sur-Loire, known simply as La Charité until 1961, is a riverside commune in the western part of the French department of Nièvre. It is located on the departmental border with Cher, which is also the regional border with Centre-Val de Loire. Geography La Charité-sur-Loire lies on the right, eastern bank of the river Loire, about 25 km northwest of Nevers. La Charité station has rail connections to Nevers, Cosne-sur-Loire and Paris. The A77 autoroute (Montargis–Nevers) passes east of the town. History The settlement of La Charité grew up around the Cluniac priory of that name, founded near the river Loire in the 11th century, and consecrated in 1107. During the Hundred Years War, the town was liberated from the English by French forces only in 1435. Joan of Arc tried to liberate the city in 1429 but failed. A great fire ravaged the town in 1559, leaving the nave of Sainte-Croix-Notre-Dame in a ruinous state for many years. The nave was finally resto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
