"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French.For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing ...
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"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French.For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world.One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility.Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine.Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child.The French influence on the world of cuisine and culture is a story of food as status symbol."Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!
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Add this copy of Haute Cuisine: How the French Invented the Culinary to cart. $6.53, good condition, Sold by ThriftBooks-Dallas rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2000 by University of Pennsylvania Press.
Add this copy of Haute Cuisine: How the French Invented the Culinary to cart. $6.53, good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 2000 by University of Pennsylvania Press.
Add this copy of Haute Cuisine: How the French Invented the Culinary to cart. $8.00, very good condition, Sold by Turn-The-Page Books rated 5.0 out of 5 stars, ships from Skyway, WA, UNITED STATES, published 2000 by University of Pennsylvania Press.
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Seller's Description:
Very Good in Very Good jacket. Philadelphia: University of Pennsylvania Press, 2000. 1st printing. Shows light handling wear, a small stain spot on front flyleaf. Full cloth binding. 178pp. In a very nice unclipped jacket. First Edition. Hardcover. Very Good/Very Good. 8vo-8"-9" Tall.
Add this copy of Haute Cuisine: How the French Invented the Culinary to cart. $15.00, very good condition, Sold by Chaparral Books rated 5.0 out of 5 stars, ships from Portland, OR, UNITED STATES, published 2000 by University of Pennsylvania Press.
Add this copy of Haute Cuisine How the French Invented the Culinary to cart. $19.50, very good condition, Sold by Gian Luigi Fine Books, Inc. rated 4.0 out of 5 stars, ships from Albany, NY, UNITED STATES, published 2000 by UNIVERSITY OF PENNNSYLVANIA PRESS.
Add this copy of Haute Cuisine: How the French Invented the Culinary to cart. $39.05, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2000 by University of Pennsylvania Pre.
Add this copy of Haute Cuisine: How the French Invented the Culinary to cart. $50.00, very good condition, Sold by Ground Zero Books, Ltd. rated 5.0 out of 5 stars, ships from Silver Spring, MD, UNITED STATES, published 2000 by University of Pennsylvania Press.
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Very good in very good dust jacket. Signed by author. Autographed sticker on DJ front. Signed on t-p. Sewn binding. Cloth over boards. xi, [1], 178 p. Illustrations. Index Dr. Amy Trubek is Associate Professor in the Nutrition and Food Science department at the University of Vermont and Faculty Director for UVM s graduate program in Food Systems. Trained as a cultural anthropologist and chef, her research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice. She teaches both undergraduate and graduate courses, including Food and Culture, From Farm to Table: The Contemporary Food System, Qualitative Research Methods and Food Systems, Society and Policy. She is the author of Haute Cuisine: How the French Invented the Culinary Profession (2000) and The Taste of Place: A Cultural Journey into Terror (2008) as well as numerous articles and book chapters.
Add this copy of Haute Cuisine: How the French Invented the Culinary to cart. $78.23, new condition, Sold by GridFreed rated 4.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 2000 by University of Pennsylvania Press.
Add this copy of Haute Cuisine: How the French Invented the Culinary to cart. $134.94, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2000 by University of Pennsylvania Pre.
