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|a 641.594409
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1 |
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|a Trubek, Amy B.,
|e author.
|9 1037365
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| 245 |
1 |
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|a Haute cuisine :
|b how the French invented the culinary profession /
|c Amy B. Trubek.
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| 264 |
|
1 |
|a Philadelphia, Pa. :
|b University of Pennsylvania Press,
|c 2000.
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| 300 |
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|a xi, 178 pages :
|b illustrations ;
|c 25 cm
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a unmediated
|b n
|2 rdamedia
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| 338 |
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|a volume
|b nc
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references (pages 163-171) and index.
|
| 505 |
0 |
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|a 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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|a Machine converted from AACR2 source record.
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|a Cooking, French
|x History
|9 373857
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| 650 |
|
0 |
|a Gastronomy
|x History
|9 373858
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