Jean Pierre Poulain et Edmond Neirinck, Histoire de la cuisine et des cuisiniers. Techniques culinaires et pratiques de table, en France, du Moyen Âge à nos jours
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1 mai 2005
- doi: 10.4000/aof.232
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Cooking, International Cookery, International Food preparation Cookery Cuisine Livre de cuisine Art culinaire Recettes de cuisine Patrimoine culinaire Cuisine internationaleCiter ce document
Isabelle Techoueyres, « Jean Pierre Poulain et Edmond Neirinck, Histoire de la cuisine et des cuisiniers. Techniques culinaires et pratiques de table, en France, du Moyen Âge à nos jours », Anthropology of food, ID : 10.4000/aof.232
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This book is the 5th edition of the work published in 1988, which received the Award of the Académie Nationale de Cuisine the same year. This new edition, enriched and entirely rethought, is aimed at both professionals in the field of cuisine and a general public amateur of gastronomy. It is prefaced by the French chef Joel Robuchon. The major characteristic of the work is the complementary approach by authors who combine disciplines: J.P. Poulain is an anthropo sociologist, professor in the ...