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Haute cuisine
how the French invented the culinary profession
By Trubek, Amy B.
- ISBN
- 978-0-81223-553-1
- Publisher
- Philadelphia, Pa. : University of Pennsylvania Press, 2000.
REVIEWS
Library Journal
Reviewed on August 1, 2000
Trubek, an instructor at the New England Culinary Institute who has a background in anthropology, has given us an interesting account of the French contribution to the development of the culinary profession. Food and its preparation are examined both as cultural symbols and as means for creati...Log In or Sign Up to Read More
