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Haute cuisine : how the French invented the culinary profession / Amy B. Trubek.

By: Material type: TextTextPublisher: Philadelphia, Pa. : University of Pennsylvania Press, 2000Description: xi, 178 pages : illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0812235533
  • 9780812235531
Subject(s): DDC classification:
  • 641.594409
LOC classification:
  • TX719. T78 2000
Contents:
The cuisine -- The emergence of the restaurant -- The British -- Cultural nationalism -- Apostles of hauteness -- Schools, standards, and status -- Culinary expositions in Britain and France -- Epilogue -- French culinary terms -- Classic recipes of French haute cuisine.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.594409 TRU (Browse shelf(Opens below)) 1 Available A250299B

Includes bibliographical references (pages 163-171) and index.

The cuisine -- The emergence of the restaurant -- The British -- Cultural nationalism -- Apostles of hauteness -- Schools, standards, and status -- Culinary expositions in Britain and France -- Epilogue -- French culinary terms -- Classic recipes of French haute cuisine.

Machine converted from AACR2 source record.

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