Picture 1 of 1
Haute Cuisine: How the French Invented the Culinary Profession by Trubek, Amy B.
by Trubek, Amy B. | PB | Good
Condition:
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ”... Read moreabout condition
3 available
Postage:
Located in: Aurora, Illinois, United States
Delivery:
Estimated between Thu, 13 Jun and Sat, 15 Jun to 43230
Returns:
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller information
- 99% positive feedback
Registered as a Business Seller
Seller assumes all responsibility for this listing.
eBay item number:374894633299
Item specifics
- Condition
- Good
- Seller Notes
- Binding
- Paperback
- Weight
- 0 lbs
- Product Group
- Book
- IsTextBook
- Yes
- ISBN
- 9780812217766
- Subject Area
- Cooking, Business & Economics, History
- Publication Name
- Haute Cuisine : How the French Invented the Culinary Profession
- Item Length
- 9.3 in
- Publisher
- University of Pennsylvania Press
- Subject
- Europe / France, Regional & Ethnic / French, Industries / Hospitality, Travel & Tourism
- Publication Year
- 2000
- Type
- Textbook
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.6 in
- Item Width
- 6 in
- Item Weight
- 23.5 Oz
- Number of Pages
- 192 Pages
About this product
Product Information
"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
Product Identifiers
Publisher
University of Pennsylvania Press
ISBN-10
0812217764
ISBN-13
9780812217766
eBay Product ID (ePID)
1878363
Product Key Features
Publication Name
Haute Cuisine : How the French Invented the Culinary Profession
Format
Trade Paperback
Language
English
Subject
Europe / France, Regional & Ethnic / French, Industries / Hospitality, Travel & Tourism
Publication Year
2000
Type
Textbook
Subject Area
Cooking, Business & Economics, History
Number of Pages
192 Pages
Dimensions
Item Length
9.3 in
Item Height
0.6 in
Item Width
6 in
Item Weight
23.5 Oz
Additional Product Features
Reviews
"An impeccably researched history and reference for the cooking student and scholar."- Kirkus Reviews, "An impeccably researched history and reference for the cooking student and scholar."-- Kirkus Reviews, "An impeccably researched history and reference for the cooking student and scholar."--Kirkus Reviews
Copyright Date
2000
Target Audience
College Audience
Dewey Decimal
641.5944/09
Dewey Edition
21
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:374894633299
Postage and handling
Item location:
Aurora, Illinois, United States
Post to:
Afghanistan, Albania, Algeria, American Samoa, Andorra, Angola, Anguilla, Antigua and Barbuda, Argentina, Armenia, Aruba, Australia, Austria, Azerbaijan Republic, Bahamas, Bahrain, Bangladesh, Belarus, Belgium, Belize, Benin, Bermuda, Bhutan, Bolivia, Bosnia and Herzegovina, Botswana, Brazil, British Virgin Islands, Brunei Darussalam, Bulgaria, Burkina Faso, Burundi, Cambodia, Cameroon, Canada, Cape Verde Islands, Cayman Islands, Central African Republic, Chad, Chile, China, Colombia, Comoros, Cook Islands, Costa Rica, Cyprus, Czech Republic, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Denmark, Djibouti, Dominica, Dominican Republic, Ecuador, Egypt, El Salvador, Equatorial Guinea, Eritrea, Estonia, Ethiopia, Falkland Islands (Islas Malvinas), Fiji, Finland, France, Gabon Republic, Gambia, Georgia, Germany, Ghana, Gibraltar, Greece, Greenland, Grenada, Guam, Guatemala, Guernsey, Guinea, Guinea-Bissau, Guyana, Haiti, Honduras, Hong Kong, Hungary, Iceland, India, Indonesia, Iraq, Ireland, Israel, Italy, Jamaica, Japan, Jersey, Jordan, Kazakhstan, Kenya, Kiribati, Kuwait, Kyrgyzstan, Laos, Latvia, Lebanon, Lesotho, Liberia, Liechtenstein, Lithuania, Luxembourg, Macau, Macedonia, Madagascar, Malawi, Malaysia, Maldives, Mali, Malta, Marshall Islands, Mauritania, Mauritius, Mayotte, Mexico, Micronesia, Moldova, Monaco, Mongolia, Montenegro, Montserrat, Morocco, Mozambique, Namibia, Nauru, Nepal, Netherlands, Netherlands Antilles, New Zealand, Nicaragua, Niger, Nigeria, Niue, Norway, Oman, Pakistan, Palau, Panama, Papua New Guinea, Paraguay, Peru, Philippines, Poland, Portugal, Puerto Rico, Qatar, Republic of Croatia, Republic of the Congo, Romania, Rwanda, Saint Helena, Saint Kitts-Nevis, Saint Lucia, Saint Pierre and Miquelon, Saint Vincent and the Grenadines, San Marino, Saudi Arabia, Senegal, Serbia, Seychelles, Sierra Leone, Singapore, Slovakia, Slovenia, Solomon Islands, Somalia, South Africa, South Korea, Spain, Sri Lanka, Suriname, Svalbard and Jan Mayen, Swaziland, Sweden, Switzerland, Taiwan, Tajikistan, Tanzania, Thailand, Togo, Tonga, Trinidad and Tobago, Tunisia, Turkey, Turkmenistan, Turks and Caicos Islands, Tuvalu, Uganda, United Arab Emirates, United Kingdom, Uruguay, Uzbekistan, Vanuatu, Vatican City State, Vietnam, Virgin Islands (U.S.), Wallis and Futuna, Western Sahara, Western Samoa, Worldwide, Yemen, Zambia, Zimbabwe
Excludes:
Barbados, French Guiana, French Polynesia, Guadeloupe, Libya, Martinique, New Caledonia, Reunion, Russian Federation, Ukraine, Venezuela
| Postage and handling | Each additional item | To | Service | Delivery*See Delivery notes |
|---|---|---|---|---|
| Free postage | Free | United States | Economy Shipping | Estimated between Thu, 13 Jun and Sat, 15 Jun to 43230 |
| US $15.99 (approx S$ 21.61) | US $15.99 (approx S$ 21.61) | United States | Expedited Shipping | Estimated on or before Wed, 12 Jun to 43230 |
| Taxes |
|---|
| Seller charges sales tax in |
Sales Tax for an item #374894633299
Sales Tax for an item #374894633299
Seller collects sales tax for items shipped to the following states:
| State | Sales Tax Rate |
|---|---|
| Missouri (MO) | 8.238% |
Return policy
| After receiving the item, contact seller within | Refund will be given as |
|---|---|
| 30 days after the buyer receives it | Money Back |
The seller is responsible for return postage costs.
Seller feedback (5,210,647)
9***l (62)- Feedback left by buyer.
Past month
Verified purchase
I actually received it yesterday, June 8th. Even with as old as it is, it's still in great shape!
7***7 (17)- Feedback left by buyer.
Past month
Verified purchase
Fast delivery
And
Same item as description stated
s***n (56)- Feedback left by buyer.
Past month
Verified purchase
No issues.