The History of French Cuisine for Professionals: The Lineage of Super Chefs and Foodies Who Changed the Times
Poulain, Jean-Pierre / Neirinck, Edmond
Translated by Hidefumi Yamauchi
Gakken, 2005
A translation of a professional book written for French cuisine chefs, sommeliers, and other professionals. It explains the history of French cuisine not from the perspective of traditional gastronomy and food culture history, but from the perspective of the kitchen and the restaurant industry. A must-see introduction to the trends in the contemporary culinary world since the 1970s and super chefs!
Table of Contents
As an aperitif
The Middle Ages - The Reign of Taillevent
The Renaissance - The Rebirth of the Dining Table
17th Century - The Birth of Grande Cuisine
18th Century - Courtly Soupers (Supper)
The Revolutionary Period - The Birth of the Restaurant Industry
19th Century - The Golden Age of French Gastronomy
Luxury Hotels - Nostalgia for "Chateau Life"
Modern Times - From Tourist Restaurants to Nouvelle Cuisine
Modern Food
The Conflict between Terroir and Exoticism?
The Conflict of Two Gastronomies
The cover has scratches, and there is age-related yellowing overall, but the inside is clean.
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