Gastronomie
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Gastronomie
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Author : E. Thomas Hughes
language : en
Publisher: Bunker Hill Publishing, Inc.
Release Date : 2005
Gastronomie written by E. Thomas Hughes and has been published by Bunker Hill Publishing, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
Written by the founders of The Food Museum in Albuquerque, NM, this book explores the fascinating regional ingredients that make up the heritage of French food.
Ma Gastronomie Fernand Point
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Author : Fernand Point
language : en
Publisher: Duckworth Publishing
Release Date : 2009
Ma Gastronomie Fernand Point written by Fernand Point and has been published by Duckworth Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking, French categories.
Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.
Le Monde A Table
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Author : Doré Ogrizek
language : en
Publisher:
Release Date : 1952
Le Monde A Table written by Doré Ogrizek and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1952 with categories.
Ripailles
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Author : Stephane Reynaud
language : en
Publisher: Allen & Unwin
Release Date : 2015-06-24
Ripailles written by Stephane Reynaud and has been published by Allen & Unwin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-24 with Cooking categories.
Parisian chef Stephane Reynaud writes beautiful recipes that stretch from simple home cooking to fanciful dishes. In Ripailles - French for 'Feasts' - he presents the best of the French kitchen and delves into the very roots of French cuisine. Ripailles is gorgeously designed and is bursting with photographs and whimsical illustrations. More than just a cookbook, it's a treasure to adore.
Gastronomie Mondiale
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Author :
language : en
Publisher:
Release Date : 1973*
Gastronomie Mondiale written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973* with categories.
Service The Master S Guide
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Author : Maria Gartlgruber
language : en
Publisher:
Release Date : 2009
Service The Master S Guide written by Maria Gartlgruber and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with categories.
The Physiology Of Taste
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Author : Jean Anthelme Brillat-Savarin
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2017-01-01
The Physiology Of Taste written by Jean Anthelme Brillat-Savarin and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-01 with categories.
The Physiology of TasteorTranscendental GastronomybyJean Anthelme Brillat-SavarinTranslated from the last Paris edition by Fayette Robinson.Jean Anthelme Brillat-Savarin; 1 April 1755, Belley, Ain - 2 February 1826, Paris, was a French lawyer and politician, and gained fame as an epicure and gastronome: "Grimod and Brillat-Savarin. Between them, two writers effectively founded the whole genre of the gastronomic essay."His famous work, Physiologie du go�t (The Physiology of Taste), was published in December 1825, two months before his death. The full title is Physiologie du Go�t, ou M�ditations de Gastronomie Transcendante; ouvrage th�orique, historique et � l'ordre du jour, d�di� aux Gastronomes parisiens, par un Professeur, membre de plusieurs soci�t�s litt�raires et savantes. The book has not been out of print since it first appeared, shortly before Brillat-Savarin's death. Its most notable English translation was done by food writer and critic M. F. K. Fisher, who remarked "I hold myself blessed among translators." Her translation was first published in 1949.The body of his work, though often wordy or excessively - and sometimes dubiously - aphoristic and axiomatic, has remained extremely important and has repeatedly been re-analyzed through the years since his death. In a series of meditations that owe something to Montaigne's Essays, and have the discursive rhythm of an age of leisured reading and a confident pursuit of educated pleasures, Brillat-Savarin discourses on the pleasures of the table, which he considers a science. His French models were the stylists of the Ancien R�gime: Voltaire, Rousseau, F�nelon, Buffon, Cochin and d'Aguesseau.
Gastronomie
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Author : Charles Monselet
language : fr
Publisher:
Release Date : 1874
Gastronomie written by Charles Monselet and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1874 with Gastronomy categories.
Gastronomie Historique De L Art Culinaire
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Author : Paul DUPAYS
language : en
Publisher:
Release Date : 1953
Gastronomie Historique De L Art Culinaire written by Paul DUPAYS and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1953 with categories.
Gastronomie Et Droit
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Author :
language : fr
Publisher: Bruylant
Release Date : 2022-04-22
Gastronomie Et Droit written by and has been published by Bruylant this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-22 with Law categories.
Notion fuyante et difficile à appréhender pour le juriste, la gastronomie désigne, au sens étymologique, «l’art de régler l’estomac» (du grec gastèr, «ventre», «estomac», et de nomos, «loi»). Au-delà de la simple alimentation, elle suggère une idée de qualité du plat ou du repas et repose sur la maîtrise d’un art et d’un savoir-faire culinaires. Comme pour toute autre pratique sociale, le droit n’ignore pas les créations et entreprises gastronomiques. En réalité, les rapports entre la gastronomie et le droit sont nombreux et divers, compte tenu des différents intérêts à protéger: intérêts des acteurs économiques comme des consommateurs, intérêt général lié à la sauvegarde de la culture. Le droit de la propriété intellectuelle, le droit fiscal, le droit international public, par exemple, s’invitent à la table du restaurateur et du gourmet. La réception de la gastronomie par le droit tergiverse entre une approche très matérielle et économique et une autre, de nature culturelle et artistique. Ce que l’on peut appeler par simple commodité pratique «le droit de la gastronomie», champ au confluent du droit économique et du droit de la culture, n’est pas réductible au droit «de» ou «à» l’alimentation, ce qui justifie d’en faire l’objet d’une réflexion à part entière. Le présent ouvrage contient les actes du colloque qui s’est déroulé au sein de l’Université Lumière Lyon2 en proposant une approche juridique globale de la gastronomie. «Capitale mondiale de la gastronomie» (dixit Curnonsky, le prince élu des gastronomes), la ville de Lyon est apparue comme la terre d’accueil naturelle pour analyser la protection juridique des intérêts économiques et culturels liés aux plats et repas gastronomiques. Ce colloque a été organisé dans le cadre des XXIIIe Rencontres juridiques par la Faculté de droit Julie-Victoire Daubié, avec le soutien de Transversales – Unité de recherche en droit (ex-DCT) de l’Université Lumière Lyon 2. Ce livre s’adresse principalement aux juristes de droit privé ou de droit public, enseignants-chercheurs ou praticiens, comme aux acteurs économiques (restaurateur, entreprise agroalimentaire,etc.) souhaitant connaître les questions juridiques variées suscitées par la gastronomie.