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Haute Cuisine, How the French Invented the Culinary Profession
by Amy B. Trubek
- FOOD
- 2001
- PAPER
- 200 PAGES
E-MAIL
PRINTER FRIENDLY VERSION
Written by an anthropologist who teaches at the New England Culinary Institute, this scholarly study probes the origins and evolution of French cuisine and its influence on modern menus throughout the world.
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