La Nouvelle Cuisine Sant
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Author :
language : en
Publisher: Odile Jacob
Release Date :
written by and has been published by Odile Jacob this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
La Nouvelle Cuisine Sant
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Author : Poissant Laurin, Manon
language : fr
Publisher: Montréal : Stanké
Release Date : 1998
La Nouvelle Cuisine Sant written by Poissant Laurin, Manon and has been published by Montréal : Stanké this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Diabetes categories.
Eating In Eighteenth Century Provence
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Author : Barbara Santich
language : en
Publisher: Bloomsbury Publishing
Release Date : 2023-08-10
Eating In Eighteenth Century Provence written by Barbara Santich and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-10 with History categories.
'We have two cuisines in France, that of the north and that of the south', boldly stated the first cookbook directly concerned with southern French cuisine in 1830. This book investigates the reasons for and background to these differences, specifically in Provence. In the absence of cookbooks for the region in the 18th century, it uses innovative methodologies relying on a range of hitherto unexplored primary resources, ranging from household accounts and manuscript recipes to local newspapers and gardening manuals that focus on the actuality of the 18th century Provençal table. The sources emphasise the essentially seasonal and local nature of eating in Provence at this time. In many ways eating habits echoed generalised French patterns, according to class, but at the same time the use of particular foods and culinary practices testified to a distinctive Provençal food culture, partly related to geographic and climatic differences but also to cultural influences. This food culture represented the foundation for the Provençal cuisine which was recognised and codified in the early 19th century. From a diverse archive of documents has emerged new evidence for the cultivation and consumption of potatoes and tomatoes in Provence and for the origins and evolution of emblematic dishes such as bourride, bouillabaisse and brandade. In linking the coming-of-age of Provençal cuisine to post-Revolutionary culture, in particular the success of restaurants and the flourishing of gastronomic discourse, this book offers a new understanding of the development and evolution of regional cuisines.
Culinary Landmarks
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Author : Elizabeth Driver
language : en
Publisher: University of Toronto Press
Release Date : 2008-04-05
Culinary Landmarks written by Elizabeth Driver and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-05 with Cooking categories.
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
La Nouvelle Cuisine Sant
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Author : Manon Poissant Laurin
language : fr
Publisher: Montréal : Stanké
Release Date : 1982
La Nouvelle Cuisine Sant written by Manon Poissant Laurin and has been published by Montréal : Stanké this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Cookery categories.
Un guide alimentaire canadien préfacé par un endocrinologue et élaboré par une dizaine de diététistes en guerre contre les excès de sucre et de graisse, voilà qui justifie le titre de ce recueil bien présenté. [SDM].
The Invention Of The Restaurant
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Author : Rebecca L. Spang
language : en
Publisher: Harvard University Press
Release Date : 2001-11-30
The Invention Of The Restaurant written by Rebecca L. Spang and has been published by Harvard University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-11-30 with History categories.
During the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and sipping their bouillons there. However, the restaurants that had begun as purveyors of health food soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.
La Nouvelle Cuisine Familiale Pour La Sant De Tous
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Author : Brigitte Mercier-Fichaux
language : fr
Publisher:
Release Date : 1992
La Nouvelle Cuisine Familiale Pour La Sant De Tous written by Brigitte Mercier-Fichaux and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with categories.
The Invention Of The Restaurant Paris And Modern Gastronomic Culture With A New Preface
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Author : Rebecca L. Spang
language : en
Publisher:
Release Date : 2019-12-14
The Invention Of The Restaurant Paris And Modern Gastronomic Culture With A New Preface written by Rebecca L. Spang and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-14 with History categories.
Winner of the Louis Gottschalk Prize Winner of the Thomas J. Wilson Memorial Prize "Witty and full of fascinating details." --Los Angeles Times Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in taste--about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne. "An ambitious, thought-changing book...Rich in weird data, unsung heroes, and bizarre true stories." --Adam Gopnik, New Yorker "[A] pleasingly spiced history of the restaurant." --New York Times "A lively, engrossing, authoritative account of how the restaurant as we know it developed...Spang is...as generous in her helpings of historical detail as any glutton could wish." --The Times
Guide Du Professionnel De La Sant Sur La Comp Tence Culturelle E Book
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Author : Rani Hajela Srivastava
language : en
Publisher: Elsevier Health Sciences
Release Date : 2024-08-16
Guide Du Professionnel De La Sant Sur La Comp Tence Culturelle E Book written by Rani Hajela Srivastava and has been published by Elsevier Health Sciences this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-08-16 with Medical categories.
Développez les compétences pour comprendre et soigner une grande diversité de patients ! Le Guide du professionnel de la santé sur la compétence culturelle, 2e édition explique la prestation de soins interculturels sûrs et efficaces. Ce livre met la théorie en pratique en commençant par un aperçu de la compétence culturelle clinique. Il montre comment appliquer la compétence culturelle à diverses populations et discute des considérations à prendre en travaillant avec des populations précises. Avec cette approche, vous développerez un ensemble de comportements, d’attitudes et de principes grâce auxquels vous travaillerez efficacement dans de nombreux milieux. Rédigé par une équipe d’auteur⋅e⋅s dirigée par Rani H. Srivastava, ce guide améliorera votre prise en charge des Autochtones, des membres de la communauté 2ELGBTQ+I, de personnes racisées, d’immigrants et de réfugiés. NOUVEAU! Cette édition est enrichie de nouveaux chapitres sur la santé des Autochtones, la diversité sexuelle et de genre, la santé des immigrants et des réfugiés, et la santé communautaire, ainsi que de nouveaux sujet tels que la sécurité culturelle, l’humilité culturelle, les impacts du racisme, le travail avec les interprètes, l’utilisation de la technologie et les soins palliatifs. NOUVEAU! UNIQUE! Des perspectives sur la compétence et la sécurité culturelles tout au long du texte vous permettront de fournir des soins culturellement sûrs et d’atteindre votre objectif d’apporter des soins équitables et appropriés sur le plan culturel. NOUVEAU! Une discussion sur les questions culturelles aborde le pouvoir, les privilèges, l’intersectionnalité, l’équité, la défense des droits et comment être un allié. NOUVEAU! Un contenu à jour comprend les dernières statistiques, lignes directrices, recherches, références et ressources. NOUVEAU! Le site Web Evolve améliore votre compréhension des questions de révision, des études de cas plausibles, et plus encore. Une approche UNIQUE aborde les populations telles que les travailleurs de la santé les rencontrent, et non en fonction d’étiquettes ethnoculturelles ou religieuses. Un style d’écriture accessible transmet l’information d’une manière équilibrée et concise pour les étudiants de premier et de deuxième cycle, ainsi que pour les professionnels de la santé. Une perspective multidisciplinaire grâce à des auteur⋅e⋅s qui représentent des disciplines de la santé et des identités culturelles diverses, qui travaillent en éducation ou en prestation de soins de la santé, et qui présentent des idées complexes de manière compréhensible et des idées controversées de manière transparente. Des encadrés Considérations culturelles dans les soins et Compétence culturelles en action qui associent la théorie à la pratique et invitent à une autoréflexion critique. Parmi les outils d’enseignement et d’apprentissage, chaque début de chapitre offre des objectifs d’apprentissage et des termes clés, chaque fin de chapitre propose des activités de groupe sont proposées, ainsi que des questions de révision et plus encore.
The Expert Cook In Enlightenment France
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Author : Sean Takats
language : en
Publisher: JHU Press
Release Date : 2011-12-15
The Expert Cook In Enlightenment France written by Sean Takats and has been published by JHU Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-12-15 with Cooking categories.
Sean Takats describes how 18th-century French cooks transformed themselves from domestic servants into professionals with artistic skills like other artists and health skills like doctors. They combined mechanical expertise with new theoretical perspectives on food and taste, he says, to create the modern French cooking that quickly became renowned throughout the world. He discusses defining the cook, corrupting spaces, pots and pans, theorizing the kitchen, and the servant of medicine.