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Food & History is a multilingual (French, English) scientific journal that is published since 2003. It is the biannual scientific review of the European Institute for the History and Cultures of Food (IEHCA) based in Tours. It publishes papers about the history and culture of food. [1]
As an author of works such as Le Cuisinier françois, he is credited with publishing the first true French cookbook. His book includes the earliest known reference to roux using pork fat. The book contained two sections, one for meat days, and one for fasting. His recipes marked a change from the style of cookery known in the Middle Ages to new ...
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.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
French Cultural Studies is a peer-reviewed academic journal that publishes papers in the field of Cultural Studies. The journal's editor is Nicholas Hewitt ( University of Nottingham ). It has been in publication since 1990 and is currently published by SAGE Publications .
French pâtisserie play a role in traditional part in French culture. Rates of obesity and heart disease in France have traditionally been lower than in other north-western European countries. This is sometimes called the French paradox (see, for example, Mireille Guiliano's 2006 book French Women Don't Get Fat). French cuisine and eating ...
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. [1] The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).
Simone "Simca" Beck (7 July 1904 – 20 December 1991) was a French cookbook writer and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cooking technique and recipes into American kitchens.