One of the first to champion the economics of running a home was Catherine Beecher (sister to Harriet Beecher Stowe). Catherine and Harriet both were leaders in the mid-19th century in talking about domestic science. They came from a very religious family that valued education especially for women.
=========================
Corbis
Fannie Merritt Farmer (23 March 1857 - 15 January 1915) was an American culinary expert whose Boston Cooking-School Cook Book became a widely used culinary text.
Farmer provided scientific explanations of the chemical processes that occur in food during cooking, and also helped to standardize the system of measurements used in cooking in the USA. Before the Cookbook's publication, other American recipes frequently called for amounts such as "a piece of butter the size of an egg" or "a teacup of milk." Farmer's systematic discussion of measurement — "A cupful is measured level ... A tablespoonful is measured level. A teaspoonful is measured level." — led to her being named "the mother of level measurements."
Contents1 Biography 1.1 Cookbook fame
- Feeding America: Fannie Merritt Farmer
- The Boston Cooking-School Cookbook, 1918 edition, by Fannie Merritt Farmer
Georges Auguste Escoffier (pronounced [ʒɔʁʒ ɔ.gyst ɛs.kɔ.fje]; 28 October 1846, Villeneuve-Loubet, Alpes-Maritimes – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"[1]—though this had also been previously said of Carême), Escoffier was France's pre-eminent chef in the early part of the 20th century.
Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens. He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie.
Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.[2]
Contents
In 1897, César Ritz and Escoffier were both dismissed from the Savoy Hotel. Ritz and Escoffier were implicated in the disappearance of more than £3400 of wine and spirits, and Escoffier had been receiving gifts from the Savoy's suppliers.[3] By this time, however, Ritz and his colleagues were already on the point of commercial independence, having established the Ritz Hotel Development Company, for which Escoffier set up the kitchens and recruited the chefs, first at the Paris Ritz (1898), and then at the new Carlton Hotel in London (1899), which soon drew much of the high-society clientele away from the Savoy.[4] In addition to the haute cuisine offered at luncheon and dinner, tea at the Ritz became a fashionable institution in Paris, and later in London, though it caused Escoffier real distress: "How can one eat jam, cakes and pastries, and enjoy a dinner – the king of meals – an hour or two later? How can one appreciate the food, the cooking or the wines?"[5]
In 1913, Escoffier met Kaiser Wilhelm II on board the SS Imperator, one of the largest ocean liners of the Hamburg-Amerika Line. The culinary experience on board the Imperator was overseen by Ritz-Carlton, and the restaurant itself was a reproduction of Escoffier's Carlton Restaurant in London. Escoffier was charged with supervising the kitchens on board the Imperator during the Kaiser's visit to France. One hundred and forty-six German dignitaries were served a large multi-course luncheon, followed that evening by a monumental dinner that included the Kaiser's favourite strawberry pudding, named fraises Imperator by Escoffier for the occasion. The Kaiser was so impressed that he insisted on meeting Escoffier after breakfast the next day, where, as legend has it, he told Escoffier, "I am the Emperor of Germany, but you are the Emperor of Chefs." This was quoted frequently in the press, further establishing Escoffier's reputation as France's pre-eminent chef.[6]
Le Guide Culinaire (1903)
The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that Le Guide Culinaire be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their culinary textbook. Le Guide Culinaire is considered[by whom?] the definitive reference for the traditional French cuisine classique.
Its style is to give recipes as brief descriptions and to assume that the reader either knows or can look up the keywords in the description; as a result, it is often considered an intimidating work for beginning cooks.
Le Répertoire de la Cuisine, written by Escoffier's student Louis Saulnier, is a companion guide to this culinary reference.
Le Guide Culinaire (1903)
The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that Le Guide Culinaire be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their culinary textbook. Le Guide Culinaire is considered[by whom?] the definitive reference for the traditional French cuisine classique.
Its style is to give recipes as brief descriptions and to assume that the reader either knows or can look up the keywords in the description; as a result, it is often considered an intimidating work for beginning cooks.
Le Répertoire de la Cuisine, written by Escoffier's student Louis Saulnier, is a companion guide to this culinary reference.
No comments:
Post a Comment