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Haute Cuisine: How the French Invented the Culinary Profession Paperback – December 4, 2000


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Editorial Reviews

From Library Journal

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 creating social distinctions. The discussion focuses on French cuisine from 1870 to 1910, although events as far back as the 11th century are also recounted. The author addresses a variety of topics, including whether cooking is a trade or a profession, the role of schools and expositions, and the emergence of the restaurant. A brief glossary of culinary terms and a few illustrative recipes are featured, and there is an extensive section of resource notes. Recommended for large academic libraries and specialized culinary collections.DMary A. Martin-Russell, New Hampshire State Lib., Concord
Copyright 2000 Reed Business Information, Inc. --This text refers to the Hardcover edition.

From The New Yorker

Trubek sees the world the way cooks do. --This text refers to the Hardcover edition.
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Product Details

  • Paperback: 200 pages
  • Publisher: University of Pennsylvania Press (December 4, 2000)
  • Language: English
  • ISBN-10: 0812217764
  • ISBN-13: 978-0812217766
  • Product Dimensions: 6 x 0.4 x 9 inches
  • Shipping Weight: 9.6 ounces (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,191,533 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

9 of 9 people found the following review helpful By Eileen S. Demarco on September 28, 2007
Format: Paperback
For readers interested in either France or cuisine of any kind, Haute Cuisine is a worthwhile and enjoyable read. Offering insight into the efforts of French chefs to establish their trade as a profession, the book explains how and why the French style of haute cuisine came to dominate within France and, more inportantly, far beyond its borders. The book studies the trade associations and journals of chefs, primarily in the 19th century. The rivalry between France and Britian in terms of culture and cuisine is discussed. It also describes the culinary expositions of the day. I highly recommend Haute Cuisinefor the casual reader as well as academics in history, anthropology, sociology, or cultural studies.
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Format: Hardcover Verified Purchase
I've had a nice reading experience with this book about the culinary profession. It is pleasing to notice such a good research could be done and passed to us in such a simple, uncomplicated terms. I have noticed the historical patterns were well gathered, from guilds to their formal dissolution in 1791. The only question that remained to me was about the bourgeoisie and its influence in tne culinary profession. It was not totally clear to me for I thought that the artistic trend was a grade plus factor to foster the development of restaurants and bistrots as business enterprises and to encourage the bourgeois families to plunge in this new form of consumerism. I do recommend the book.
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9 of 20 people found the following review helpful By Midwest Book Review on September 6, 2000
Format: Hardcover
How did the French invent the culinary profession and rise to culinary heights? Haute Cuisine: How The French Invented The Culinary Profession charts the history of French cooking and French chefs, providing reviews of the pioneers of the field and their achievements. A fine survey of French food and culture, and how it influenced the world.
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4 of 24 people found the following review helpful By Werner Kattinger on December 19, 2000
Format: Hardcover
OK, the topic of the book is french cuisine. But Ms Trubek writes so simplistically worshipful that I think the book is not informative any more. She gives as a fact that until today french cuisine has been on top in every respect - and that's too narrow a view in the year 2000. The book should be displayed in every french cultural center and maybe in all the cooking schools mentioned which propagate french cooking - maybe that was the main motivation to write it anyway.
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