Cover image for Haute cuisine : how the French invented the culinary profession
Haute cuisine : how the French invented the culinary profession
Trubek, Amy B.
Personal Author:
Publication Information:
Philadelphia, Pa. : University of Pennsylvania Press, [2000]

Physical Description:
xi, 178 pages : illustrations ; 25 cm
Format :


Call Number
Material Type
Home Location
Item Holds
TX719 .T78 2000 Adult Non-Fiction Central Closed Stacks

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Profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques. This book shows how our tastes, desires, and history come together at a common table of appreciation for the French empire of food.

Author Notes

Amy B. Trubek teaches at the New England Culinary Institute.

Reviews 2

Library Journal Review

Trubek, an instructor at the New England Culinary Institute who has a background in anthropology, has given us an interesting account of the French contribution to the development of the culinary profession. Food and its preparation are examined both as cultural symbols and as means for creating social distinctions. The discussion focuses on French cuisine from 1870 to 1910, although events as far back as the 11th century are also recounted. The author addresses a variety of topics, including whether cooking is a trade or a profession, the role of schools and expositions, and the emergence of the restaurant. A brief glossary of culinary terms and a few illustrative recipes are featured, and there is an extensive section of resource notes. Recommended for large academic libraries and specialized culinary collections.DMary A. Martin-Russell, New Hampshire State Lib., Concord (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Choice Review

Haute Cuisine describes the history of French cooking as a profession, and as a definition of fine dining for Europe and North America. Trubek (New England Culinary Institute) describes well the development of the profession in France and its spread to other countries. Cooking methods are only discussed to the extent needed to understand the professional concepts of what makes French cooking elite. The premise that fine dining relies on classic French techniques, presentation, training, preparation, style, and French-born chefs is discussed throughout. French cooking as the continuing standard for elite cooking, and for those who aspire to elite cooking, is treated. Why it has continued to be dominant in fine dining is not clearly addressed. Trubek is a French-trained chef; in spite of this, she acknowledges the claim of other cuisines to a place in the world of fine dining. The work is scholarly (apparently a revised dissertation for anthropology) and will be an interesting addition to the literature on the history of food and cooking. All levels. N. Duran; Illinois State University

Table of Contents

List of Illustrationsp. vii
Prefacep. ix
Introductionp. 1
1 The Cuisinep. 11
2 The Emergence of the Restaurantp. 31
3 The Britishp. 42
4 Cultural Nationalismp. 52
5 Apostles of Hautenessp. 64
6 Schools, Standards, and Statusp. 87
7 Culinary Expositions in Britain and Francep. 110
Epiloguep. 128
French Culinary Termsp. 135
Classic Recipes of French Haute Cuisinep. 138
Notesp. 145
Bibliographyp. 163
Acknowledgmentsp. 173
Indexp. 175