GEORGES AUGUSTE ESCOFFIER: DIED 12 FEBRUARY 1935.
- Published in:
- History Today, 2018, v. 68, n. 2, p. 22
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- Publication type:
- Article
Works matching Auguste Escoffier
Results: 14
1
2
The Miserable, Mythical, Magical Marmiton: Representing Culinary Apprenticeship in Early Third Republic France.
- Published in:
- Historical Reflections / Réflexions Historiques, 2018, v. 44, n. 3, p. 72, doi. 10.3167/hrrh.2018.440306
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- Publication type:
- Article
3
Flexionando o gênero: a subsunção do feminino no discurso moderno sobre o trabalho culinário.
- Published in:
- Cadernos PAGU, 2012, n. 39, p. 251, doi. 10.1590/S0104-83332012000200009
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- Article
4
French fast food and the myth of Americanisation.
- Published in:
- Modern & Contemporary France, 2020, v. 28, n. 2, p. 141, doi. 10.1080/09639489.2019.1585774
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- Publication type:
- Article
5
From Escoffier to Adria: Tracking Culinary Textbooks at the Dublin Institute of Technology 1941-2013.
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- M/C Journal, 2013, v. 16, n. 3, p. 15, doi. 10.5204/mcj.642
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- Publication type:
- Article
6
FOOD AS COMMUNICATION IN AMERICAN CULTURE.
- Published in:
- Today's Speech, 1970, v. 18, n. 3, p. 3, doi. 10.1080/01463377009368939
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- Publication type:
- Article
7
Why use design methodology in culinary arts education?
- Published in:
- Hospitality & Society, 2013, v. 3, n. 3, p. 239, doi. 10.1386/hosp.3.3.239_1
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- Publication type:
- Article
8
Design on the Plate.
- Published in:
- Architectural Design, 2002, v. 72, n. 6, p. 58
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- Publication type:
- Article
9
Mise en Plate : The scenographic imagination and the contemporary restaurant.
- Published in:
- Performance Research, 2013, v. 18, n. 3, p. 7, doi. 10.1080/13528165.2013.816464
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- Publication type:
- Article
10
REVOLUTIONS IN THE FOOD INDUSTRY - THE FOUNDATIONS FOR MODERN GASTRONOMY.
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- 2016
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- Publication type:
- Abstract
11
Phenomenological Views and Analysis of Culinary Arts Student Attitudes to National and International Internships: The 'Nature of Being' Before, During, and After International Internship.
- Published in:
- Journal of Culinary Science & Technology, 2010, v. 8, n. 2/3, p. 87, doi. 10.1080/15428052.2010.511100
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- Publication type:
- Article
12
Manger demain: Food Futures in French Fiction.
- Published in:
- Science Fiction Studies, 2022, v. 49, n. 2, p. 247, doi. 10.1353/sfs.2022.0024
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- Article
13
ESCOFFIER AND A SPOONFUE OF UMAMI.
- Published in:
- 2015
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- Publication type:
- Literary Criticism
14
Comparison of feeding systems: feed cost, palatability and environmental impact among hay-fattened beef, consistent grass-only-fed beef and conventional marbled beef in Wagyu (Japanese Black cattle).
- Published in:
- Animal Science Journal, 2011, v. 82, n. 2, p. 352, doi. 10.1111/j.1740-0929.2010.00836.x
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- Publication type:
- Article