Relevant bibliographies by topics / Escoffier

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Reports

Academic literature on the topic 'Escoffier'

Author: Grafiati
Published: 26 July 2024
Last updated: 31 July 2025

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Journal articles on the topic "Escoffier"

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Finamore, Michelle Tolini. "“A Triumph in Culinary Art”: Epicurean Displays at the Copley Plaza." Gastronomica 11, no. 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 techniq
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Ferguson, James G. "Roll Over, Escoffier." Southern Cultures 3, no. 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, no. 1 (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, no. 5 (2016): 249–50. http://dx.doi.org/10.1353/bcc.2016.0082.

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Alléno, Yannick. "« L’avenir de la cuisine est aussi dans Escoffier ! »." L'Histoire - Les Collections N° 97, no. 4 (2022): 6–14. http://dx.doi.org/10.3917/lhc.097.0006.

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Andracki, Thaddeus. "The Day I Lost My Superpowers by Michaël Escoffier." Bulletin of the Center for Children's Books 67, no. 10 (2014): 514. http://dx.doi.org/10.1353/bcc.2014.0481.

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Ory, Pascal. "Du Savoy au Ritz Escoffier, le roi des palaces." L'Histoire - Les Collections N° 97, no. 4 (2022): 92–96. http://dx.doi.org/10.3917/lhc.097.0092.

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Taylor, Derek. "Cesar Ritz and Auguste Escoffier vs the Savoy Hotel Company." International Journal of Hospitality Management 15, no. 1 (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, no. 1 (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, no. 39 (December 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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Dissertations / Theses on the topic "Escoffier"

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Labracherie, Valentin [Verfasser], Romain [Akademischer Betreuer] Giraud, Bernd [Akademischer Betreuer] Büchner, Hartmut [Gutachter] Buhmann, and 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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Books on the topic "Escoffier"

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

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Shaw, Timothy. The world of Escoffier. Vendome Press, 1995.

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Cracknell, H. L. (Harry Louis), 1916- and Kaufmann R. J, eds. Escoffier: Le guide culinaire. 5th ed. John Wiley & Sons, 2011.

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

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

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

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

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Escoffier, Georges Auguste. Escoffier. Voluntad Publishers, 1994.

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Escoffier. senac, 2002.

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Escoffier. Bloomsbury Publishing Plc, 2006.

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Book chapters on the topic "Escoffier"

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

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

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Manning, Richard N. "Escoffier." In Encyclopedia of Food and Agricultural Ethics. 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." In Handbook of Eating and Drinking. 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." In Handbook of Eating and Drinking. 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." In Reading in These Times. 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." In Fishes with Funny French Names. 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 politica
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Hurford, Peter. "The Technical Basis of Movement and Expression." In Making Music on the Organ. 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
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Oliveira, Thais Bandinelli Vargas Lopes de, and Ana Paula Lisboa Sohn. "RITZ E ESCOFFIER: O LEGADO ATEMPORAL DOS REIS DA HOTELARIA MODERNA NA GESTÃO DA EXPERIÊNCIA DO HÓSPEDE." In Turismo: Movimento temporário e consequências sociais 2. 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." In Eating Out in Europe. Oxford International Publishers Ltd, 2003. http://dx.doi.org/10.5040/9781350044838.ch-013.

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Reports on the topic "Escoffier"

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Comunicación de las Ciencias, Centro. Concepto de ciudadanía: una mirada más allá del estado-nación. Universidad Autónoma de Chile, 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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