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 |
|---|---|
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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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
|
zzzz
Libraries near you:
WorldCat
|
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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| December 28, 2022 | Edited by MARC Bot | import existing book |
| February 25, 2022 | Edited by ImportBot | import existing book |
| August 14, 2020 | Edited by ImportBot | import existing book |
| July 28, 2020 | Edited by MARC Bot | import existing book |
| December 10, 2009 | Created by WorkBot | add works page |