Gotowe bibliografie tematyczne / Escoffier

Gotowa bibliografia na temat „Escoffier”

Autor: Grafiati
Data publikacji: 26 lipca 2024
Data aktualizacji: 29 lipca 2024

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Artykuły w czasopismach na temat "Escoffier"

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Finamore, Michelle Tolini. "“A Triumph in Culinary Art”: Epicurean Displays at the Copley Plaza". Gastronomica 11, nr 4 (2011): 78–85. http://dx.doi.org/10.1525/gfc.2012.11.4.78.

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From the early twentieth century through the 1960s, three generations of the Tolini family participated in culinary expositions organized by the Epicurean Society of Boston and Les Amis d'Escoffier. The French gastronomic traditions of Auguste Escoffier and Antonin Carême informed the creation of the elaborate and highly decorative tallow sculptures that were the centerpieces of these displays. Drawing upon an extensive family archive of photographs, menus, and ephemera, the author delves into the history of these extraordinaires, or pièces montées. The article explores the fabrication techniques and aesthetics of the centerpieces through oral history and seminal nineteenth- and twentieth-century culinary books such as The Escoffier Cook Book: A Guide to the Fine Art of Cookery and more obscure works such as Escoffier's Les Fleurs en Cire. The investigation uncovers the original sources of inspiration for the annual competitions, as well as a unique tradition of craftsmanship that was handed down from father to son to grandson.
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Ferguson, James G. "Roll Over, Escoffier". Southern Cultures 3, nr 1 (1997): 114–16. http://dx.doi.org/10.1353/scu.1997.0008.

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Walton, Todd L. "Escoffier Curves and Inlet Stability". Journal of Waterway, Port, Coastal, and Ocean Engineering 130, nr 1 (styczeń 2004): 54–57. http://dx.doi.org/10.1061/(asce)0733-950x(2004)130:1(54).

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Stevenson, Deborah. "Where’s the BaBOOn? by Michaël Escoffier". Bulletin of the Center for Children's Books 69, nr 5 (2016): 249–50. http://dx.doi.org/10.1353/bcc.2016.0082.

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Andracki, Thaddeus. "The Day I Lost My Superpowers by Michaël Escoffier". Bulletin of the Center for Children's Books 67, nr 10 (2014): 514. http://dx.doi.org/10.1353/bcc.2014.0481.

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Taylor, Derek. "Cesar Ritz and Auguste Escoffier vs the Savoy Hotel Company". International Journal of Hospitality Management 15, nr 1 (marzec 1996): 29–39. http://dx.doi.org/10.1016/0278-4319(95)00054-2.

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Nouchi, Franck. "Une brève histoire des rubriques médicales de la presse française". Les Tribunes de la santé N° 75, nr 1 (21.03.2023): 49–57. http://dx.doi.org/10.3917/seve1.075.0049.

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Un peu plus de soixante-cinq ans après l’arrivée de Claudine Escoffier-Lambiotte au Monde , la médecine et la santé publique sont devenus des champs journalistiques comme les autres. Nécessitant des approches multidisciplinaires sans précédent, ces domaines font partie, aujourd’hui, des plus grands défis auxquels ont à faire face les rédactions. Il est donc plus que jamais nécessaire d’investir dans ces « spécialités », de former urgemment des dizaines et des dizaines de journalistes capables de traiter ces questions. Toutes ces questions.
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Dória, Carlos Alberto. "Flexionando o gênero: a subsunção do feminino no discurso moderno sobre o trabalho culinário". Cadernos Pagu, nr 39 (grudzień 2012): 251–71. http://dx.doi.org/10.1590/s0104-83332012000200009.

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O artigo busca identificar traços de quaisquer tipos (escritos, gestuais) que apontem a especificidade de uma sensibilidade gastronômica feminina, em oposição a uma norma masculina para os trabalhos culinários. Analisa a perda do controle da cozinha pela mulher na fase de urbanização e industrialização vigorosa, conforme indica a obra de Auguste Escoffier. Sugere, por fim, a adoção de uma etnografia dos gestos culinários, a exemplo do que propõe Marcel Mauss no ensaio "As técnicas do corpo", para recuperar a dimensão cultural do feminino na cozinha.
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Hinwood, J. B., i E. J. McLean. "Tidal inlets and estuaries: Comparison of Bruun, Escoffier, O'Brien and attractors". Coastal Engineering 133 (marzec 2018): 92–105. http://dx.doi.org/10.1016/j.coastaleng.2017.12.008.

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Stevenson, Deborah. "Take Away the A: An Alphabeast of a Book by Michaël Escoffier". Bulletin of the Center for Children's Books 68, nr 5 (2015): 254. http://dx.doi.org/10.1353/bcc.2015.0010.

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Rozprawy doktorskie na temat "Escoffier"

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Labracherie, Valentin [Verfasser], Romain [Akademischer Betreuer] Giraud, Bernd [Akademischer Betreuer] Büchner, Hartmut [Gutachter] Buhmann i Walter [Gutachter] Escoffier. "Electrical transport in nanostructures of the Weyl semimetal WTe₂ / Valentin Labracherie ; Gutachter: Hartmut Buhmann, Walter Escoffier ; Romain Giraud, Bernd Büchner". Dresden : Technische Universität Dresden, 2021. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa2-761034.

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Książki na temat "Escoffier"

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Boer, Adriaan de. Auguste Escoffier. Amsterdam: J. Mets/Passatempo, 1993.

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Shaw, Timothy. The world of Escoffier. New York: Vendome Press, 1995.

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The world of Escoffier. London: Zwemmer, 1994.

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Cracknell, H. L. (Harry Louis), 1916- i Kaufmann R. J, red. Escoffier: Le guide culinaire. Wyd. 5. Hoboken, N.J: John Wiley & Sons, 2011.

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Fondation nationale des sciences politiques. Archives d'histoire contemporaine. Archives Maurice Escoffier: Fonds no 54. Paris: Fondation nationale des sciences politiques, 1995.

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Alain, Bouchard. Généalogie Escoffier: De 1600 à janvier 1993. [Lyon]: A. Bouchard, 1993.

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The illustrated Escoffier: Recipes from the French classic tradition. London: Pyramid Books, 1989.

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Michael, Boys, red. Great cooks and their recipes: From Taillevent to Escoffier. Boston: Little, Brown, 1992.

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Escoffier, Georges Auguste. The Escoffier cook book: A guide to the fine art of cookery. New York: Crown, 1989.

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Escoffier. Taylor & Francis Group, 2011.

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Części książek na temat "Escoffier"

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Manning, Richard N. "Escoffier". W Encyclopedia of Food and Agricultural Ethics, 741–48. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_251.

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Manning, Richard N. "Escoffier". W Encyclopedia of Food and Agricultural Ethics, 1–8. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6167-4_251-1.

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Manning, Richard N. "Escoffier". W Encyclopedia of Food and Agricultural Ethics, 600–607. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_251.

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Van den Eeckhout, Patricia. "Labour Organisation in Restaurant Kitchens: The Myth Escoffier". W Handbook of Eating and Drinking, 1–12. Cham: Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-319-75388-1_188-2.

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Van den Eeckhout, Patricia. "Labour Organisation in Restaurant Kitchens: The Myth Escoffier". W Handbook of Eating and Drinking, 1–12. Cham: Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-319-75388-1_188-1.

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Lin, Yii-Jan. "Of Escoffier, Gastronomie, Craft, and Canon". W Reading in These Times, 169–88. SBL Press, 2024. http://dx.doi.org/10.2307/jj.13524460.11.

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Kelly, Debra. "Putting the French Restaurant on the London Map from the Late Nineteenth Century to the First World War". W Fishes with Funny French Names, 37–96. Liverpool University Press, 2022. http://dx.doi.org/10.3828/liverpool/9781800856868.003.0002.

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This chapter considers how the French restaurant arrived in London bringing out aspects that have been previously been less extensively treated in this better-known period of its history. It was indeed the era of the grand hotel restaurants, of the Entente Cordiale and the Franco-British Exhibition and the development of cultural and culinary relations between London and Paris on several different levels. Yet while Escoffier was celebrated at the Savoy, many different Frenchmen and women lived and ate in areas of London such as Soho and (what would become known as) Fitzrovia, often as political exiles and refugees in very difficult circumstances. The chapter is divided into three sections: ‘Setting the Scene: French Cuisine and Forms of Culinary, Cultural and Social Display in Nineteenth-Century London’; ‘The French Restaurant Arrives in London: Famous Names and (In)Famous places’; ‘The Expansion of the French Restaurant in London: from “foreign kickshaws” to “a notable gathering of Frenchmen” charting changes in attitudes towards French food and restaurants. The chapter ends at the outbreak of the First World War as many Frenchmen working in London’s restaurant business left to join the French forces at the Front.
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Hurford, Peter. "The Technical Basis of Movement and Expression". W Making Music on the Organ, 52–68. Oxford University PressOxford, 1990. http://dx.doi.org/10.1093/oso/9780198162070.003.0005.

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Abstract THE increasing sensitivity of modern mechanical-action organs presents a healthy challenge to the performer, for as well as conveying his musical intentions with greater fidelity, it can reveal his technical shortcomings in devastating detail. The performer is therefore encouraged to apply himself not only to interpretative study, but also to the means whereby his interpretation may best be projected to the listener. In matching his technique to the instrument’s potential, he is taking a vital step towards the ideal of the interpretative entity of performer and-instrument. Some of the problems inherent in the organ as a musical instrument were outlined in Chapter I. The present chapter suggests a basic technical approach to the instrument which, bearing these limitations in mind, will permit convincing and effective music-making. It bears the same relationship to actual performance as does a recipe to good cooking-only with constant practice and a good nose might you tum out to be an Escoffier; only with a good ear and the intelligent application of technique can the suggestions in this chapter be fully utilized. The ear is the best organ an organist ever has, and often, alas, the least used; as with any other part of our sensory apparatus, its capabilities will improve with practice.
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Oliveira, Thais Bandinelli Vargas Lopes de, i Ana Paula Lisboa Sohn. "RITZ E ESCOFFIER: O LEGADO ATEMPORAL DOS REIS DA HOTELARIA MODERNA NA GESTÃO DA EXPERIÊNCIA DO HÓSPEDE". W Turismo: Movimento temporário e consequências sociais 2, 78–101. Atena Editora, 2022. http://dx.doi.org/10.22533/at.ed.4802231057.

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Drouard, Alain. "Escoffier, Bocuse et (surtout) les autres . . .: Towards a History of Cooks in France in the Nineteenth and Twentieth Centuries". W Eating Out in Europe, 215–28. Oxford International Publishers Ltd, 2003. http://dx.doi.org/10.5040/9781350044838.ch-013.

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Raporty organizacyjne na temat "Escoffier"

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Comunicación de las Ciencias, Centro. Concepto de ciudadanía: una mirada más allá del estado-nación. Universidad Autónoma de Chile, styczeń 2020. http://dx.doi.org/10.32457/2050012728/9585202023.

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El investigador Simón Escoffier del Instituto Chileno de Estudios Municipales (ICHEM) de la Universidad Autónoma de Chile recientemente publicó una investigación sobre cómo se construye la ciudadanía desde la movilización social en sectores marginales urbanos, «mobilisational citizenship», concepto que evolucionó desde una perspectiva territorialista hacia otra de pertenencia.
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