Pioneers in Fine-Dining - The Development of Haute Cuisine (PDF)
(Sprache: Englisch)
Essay from the year 2012 in the subject Tourism - 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...
sofort als Download lieferbar
eBook (pdf)
Fr. 14.00
inkl. MwSt.
- Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Pioneers in Fine-Dining - The Development of Haute Cuisine (PDF)“
Essay from the year 2012 in the subject Tourism - 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.
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.
Bibliographische Angaben
- Autor: Moritz Frings
- 2013, 1. Auflage, 21 Seiten, Englisch
- Verlag: GRIN Verlag
- ISBN-10: 3656345155
- ISBN-13: 9783656345152
- Erscheinungsdatum: 04.01.2013
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Grösse: 0.96 MB
- Ohne Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
Kommentar zu "Pioneers in Fine-Dining - The Development of Haute Cuisine"
0 Gebrauchte Artikel zu „Pioneers in Fine-Dining - The Development of Haute Cuisine“
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "Pioneers in Fine-Dining - The Development of Haute Cuisine".
Kommentar verfassen