Haute Cuisine
Subtitle: How the French Invented the Culinary Profession
Publisher: University of Pennsylvania Press
Published: June 2000
Language: eng
Format: Hardcover
Number of pages: 192
ISBN-13: 9780812235531
Subjects: National & regional cuisine; History; French Cookery; Cooking; Cooking / Wine; France; Regional & Ethnic - French; History / France; Europe - France; Cookery, French; Gastronomy
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.