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- Autorius: Moritz Frings
- Leidėjas: GRIN Publishing
- ISBN-10: 3656345392
- ISBN-13: 9783656345398
- Formatas: 14.8 x 21 x 0.2 cm, minkšti viršeliai
- Kalba: Anglų
Pioneers in Fine-Dining - The Development of Haute Cuisine (el. knyga) (skaityta knyga) | knygos.lt
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Essay from the year 2012 in the subject Hotel Industry / Catering, grade: A, University of Brighton, language: English, abstract: Throughout the history of the 16th to 19th century, the art of living has changed majorly and simultaneously has the evolution of gastronomy. Different cultures and countries followed different approaches and a broad range of cuisines could be found throughout the world. This research aims to review existing literature on the history, major establishments and the development of haute cuisine, which started a significant revolution in terms of gastronomic views. Haute-Cuisine, or fine-dining, is based on great achievements of gastronomic figures, such as Marie-Antonin Carême and was redefined by known personalities, such as Auguste Escoffier. The history of fine dining, which reaches back to aristocratic families in Italy, the beginnings in France and the acquainted way of conducting haute-cuisine are furthermore critically analysed on the basis of existing research.
- Autorius: Moritz Frings
- Leidėjas: GRIN Publishing
- ISBN-10: 3656345392
- ISBN-13: 9783656345398
- Formatas: 14.8 x 21 x 0.2 cm, minkšti viršeliai
- Kalba: Anglų
Essay from the year 2012 in the subject Hotel Industry / Catering, grade: A, University of Brighton, language: English, abstract: Throughout the history of the 16th to 19th century, the art of living has changed majorly and simultaneously has the evolution of gastronomy. Different cultures and countries followed different approaches and a broad range of cuisines could be found throughout the world. This research aims to review existing literature on the history, major establishments and the development of haute cuisine, which started a significant revolution in terms of gastronomic views. Haute-Cuisine, or fine-dining, is based on great achievements of gastronomic figures, such as Marie-Antonin Carême and was redefined by known personalities, such as Auguste Escoffier. The history of fine dining, which reaches back to aristocratic families in Italy, the beginnings in France and the acquainted way of conducting haute-cuisine are furthermore critically analysed on the basis of existing research.
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