Vins D Alsace Et Gastronomie
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Vins D Alsace Et Gastronomie
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Author : Centre d'information du vin d'Alsace
language : fr
Publisher:
Release Date : 197?
Vins D Alsace Et Gastronomie written by Centre d'information du vin d'Alsace and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 197? with categories.
Gastronomie Et Vins D Alsace
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Author :
language : fr
Publisher:
Release Date :
Gastronomie Et Vins D Alsace written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking, French categories.
Alsace
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Author :
language : en
Publisher:
Release Date : 19??
Alsace written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 19?? with categories.
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.
Alsace Wines Spirits
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Author : Pamela Vandyke Price
language : en
Publisher: Philip Wilson Publishers, Limited
Release Date : 1984
Alsace Wines Spirits written by Pamela Vandyke Price and has been published by Philip Wilson Publishers, Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Alsace (France) categories.
French Gastronomy
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Author : Jean-Robert Pitte
language : en
Publisher: Columbia University Press
Release Date : 2002-03-27
French Gastronomy written by Jean-Robert Pitte and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-03-27 with Cooking categories.
This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food—gastronomy—originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise—he enacted a nightly theater of eating, dining alone but in full view of the court—that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
Les Vins D Alsace Dans La Gastronomie
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Author : Jean Hugel
language : fr
Publisher:
Release Date : 1977
Les Vins D Alsace Dans La Gastronomie written by Jean Hugel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with categories.
La Gastronomie Alsacienne
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Author : François Voegeling
language : fr
Publisher: FeniXX
Release Date : 1978-01-01T00:00:00+01:00
La Gastronomie Alsacienne written by François Voegeling and has been published by FeniXX this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978-01-01T00:00:00+01:00 with Reference categories.
Aussi bien dans le domaine des Alsatiques, que dans celui des livres dits de cuisine, « La gastronomie alsacienne » constitue un ouvrage sans précédent. Il contient en effet, non seulement plus de 230 recettes de cuisine, mais aussi l'histoire de ces recettes, et de leurs liens avec les traditions alsaciennes. Les recettes sont présentées dans l'ordre alphabétique avec, chaque fois, un important commentaire. Une introduction très développée donne une idée d'ensemble de la gastronomie alsacienne, étroitement liée aux traditions régionales, à la fois populaire et prestigieuse. Il s'agit, en fait, d'un véritable monument. D'un ouvrage d'une richesse extraordinaire, concernant aussi bien les maîtresses de maison, que les restaurateurs, les grands chefs, que le public le plus large. La cuisine, ici, prend véritablement les dimensions d’un art de vivre. Un art à nul autre pareil.
Image And Perception Of Alsace Still Wine In Restaurants
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Author : Pierre Freyermuth
language : en
Publisher:
Release Date : 2018
Image And Perception Of Alsace Still Wine In Restaurants written by Pierre Freyermuth and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with categories.
The aim of this study come from a common will from professionals and the Conseil Interprofessionnel des Vins d'Alsace (CIVA) to change customers perception about Alsace still wine in order to upgrade the image of Alsace wines by presenting them as gastronomic wines sold in restaurants while decreasing the market shares sold in supermarkets. This project was designed to study and analyze how Alsace wine is perceived by customers in restaurants and thus suggest a series of recommendations with the objective of increasing sales of wine in the restaurants. This case study has been carried out through the collection of information through a questionnaire reaching several sommeliers with experience in the restauration. The data was collected and organized into six topical principals. The results show how Alsace wine, despite having a great potential affirmed by the sommeliers, is not perceived by the consumers as such and this leads to a low percentage of sales in restauration. The recommendations proposed at the end of this document can help to improve the image of Alsace wine, to reach the regional and national consumer and consequently increase their integration and sale in restaurants.
Les Vins D Alsace
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Author : Jacques-Louis Delpal
language : fr
Publisher: Editions Artemis
Release Date : 2004
Les Vins D Alsace written by Jacques-Louis Delpal and has been published by Editions Artemis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with categories.
Une promenade viticole. Et les meilleures adresses... • Coloré, Alsace oblige, cet ouvrage extrêmement documenté détaille l'un des plus beaux vignobles. il explique terroirs et vins, présente les meilleurs vignerons, les négociants réputés dans le monde entier, les coopératives qui recherchent la qualité, et donne les adresses connues des seuls initiés, d'innombrables références. • Une introduction précise à l'univers du riesling, du gewurztraminer, du pinot gris, du pinot blanc, du pinot noir, du sylvaner, du muscat, de l'edelzwicker, sans oublier les vendanges tardives, les sélections de grains nobles et le crémant. • Une découverte " autre " de la si belle Alsace : ce livre comportant de nombreuses adresses commentées de restaurants et d'hôtels en est l'un des meilleurs guides.