The Birth of French Haute Cuisine
2015
Computer Files, Websites
In the mid-17th century, France assumed a preeminent position in the art of cooking. Here, grasp the aesthetics of the new French cuisine, based in subtlety, refinement, and pureness of flavors. Discuss four French cookbooks that revolutionized culinary history and set the context for a variety of cuisines that follow.
Main title:
Author:
Imprint:
[San Francisco, California, USA] : Kanopy Streaming, 2015.
Collation:
1 online resource (streaming video file)
Notes:
Title from title frames.In Process Record.Originally produced by The Teaching Company/The Great Courses in 2013.In English
Performers:
Features: Columbia University, Ken Albala Ph.D.
System details:
Mode of access: World Wide Web.
Language:
Undetermined
Index terms:
European/Baltic StudiesFood Technology
BRN:
414950
Electronic access:
Access eFilm - A Kanopy streaming videohttps://www.kanopy.com/node/149474/external-image - Cover Image