Haute Cuisine: How the French Invented the Culinary Profession

摘要: "Paris is the culinary centre of world. All great missionaries good cookery have gone forth from it, and its cuisine was, is, ever will be supreme expression one greatest arts world," observed English author The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared elegantly served, must almost by definition French.For century half, fine dining world over has meant French dishes and, above all, chefs. Despite growing popularity past decade regional American international cuisines, terms like julienne, saute, chef de appear on restaurant menus New Orleans London Tokyo, schools still consider methods essential for each new generation Amy Trubek, trained as professional at Cordon Bleu, explores fascinating story how traditions France came dominate world.One first reference works chefs, Ouverture Cuisine, written Lancelot Casteau published 1604, set out rules preparation presentation food nobility.Beginning with this guide cookbooks that followed, chefs seventeenth eighteenth centuries codified aristocracy. After Revolution, found it necessary move homes nobility public sphere, where they were able build foundation an aesthetic cooking make not only respected profession but also profession. cooks transformed themselves household servants masters art dining, making aristocracy haute cuisine.Eager prove their "good taste," elites Industrial Age bourgeoisie competed hire homes, entertain restaurants presided kitchen. Haute Cuisine profiles nineteenth century, including Antonin Careme Auguste Escoffier, role creating class principles techniques, well contemporary heirs, notably Pierre Franey Julia Child.The influence culture status symbol."Tell me what you eat," gastronome Brillat-Savarin wrote, "and I tell who are." shows us our tastes, desires, history come together common table appreciation empire food. Bon appetit!