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Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
Fine food, the principal study of gastronomy. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]
This list contains Germanic elements of the English language which have a close corresponding Latinate form. The correspondence is semantic—in most cases these words are not cognates, but in some cases they are doublets, i.e., ultimately derived from the same root, generally Proto-Indo-European, as in cow and beef, both ultimately from PIE *gʷōus.
Created Date: 8/30/2012 4:52:52 PM
The origins of culinary arts began with primitive humans roughly 2 million years ago. [3] Various theories exist as to how early humans used fire to cook meat.
Download as PDF; Printable version; In other projects Wikidata item; ... Help. Pages in category "Gastronomical societies" The following 16 pages are in this category ...
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