An edition of Haute Cuisine
(2000)
Haute Cuisine
How the French Invented the Culinary Profession
by Amy B. Trubek
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Previews available in: English
Subjects
Gastronomy, French Cooking, History, Cooking, french, Cooking, history, KookkunstShowing 2 featured editions. View all 2 editions?
| Edition | Availability |
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1
Haute Cuisine: How the French Invented the Culinary Profession
June 2000, University of Pennsylvania Press
Hardcover
in English
0812235533 9780812235531
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Libraries near you:
WorldCat
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2
Haute Cuisine: How the French Invented the Culinary Profession
December 2000, University of Pennsylvania Press
Paperback
in English
0812217764 9780812217766
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Libraries near you:
WorldCat
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Book Details
First Sentence
"In 1750 the world of haute cuisine was similar to earlier eras: it was created in the homes of the aristocracy, bounded their demands, and greatly influenced by the aesthetic values of the day."
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- Created April 29, 2008
- 9 revisions
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| December 28, 2022 | Edited by MARC Bot | import existing book |
| October 12, 2020 | Edited by ImportBot | import existing book |
| August 14, 2020 | Edited by ImportBot | import existing book |
| August 6, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |