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Artykuły w czasopismach na temat „Escoffier”

Autor: Grafiati

Data publikacji: 26 lipca 2024

Data aktualizacji: 31 lipca 2025

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1

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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11

Hinwood, J. B., and E. J. McLean. "Tidal inlets and estuaries: Comparison of Bruun, Escoffier, O'Brien and attractors." Coastal Engineering 133 (March 2018): 92–105. http://dx.doi.org/10.1016/j.coastaleng.2017.12.008.

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12

Stevenson, Deborah. "Take Away the A: An Alphabeast of a Book by Michaël Escoffier." Bulletin of the Center for Children's Books 68, no. 5 (2015): 254. http://dx.doi.org/10.1353/bcc.2015.0010.

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Gordon, Angus, and Alexander (Lex) Nielsen. "UPDATE ON THE STABILITY OF FOUR ESTUARIES ON THE AUSTRALIAN SOUTH-EASTERN SEABOARD." Coastal Engineering Proceedings, no. 37 (September 1, 2023): 2. http://dx.doi.org/10.9753/icce.v37.management.2.

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On the New South Wales, Australian east coast there are several estuaries with similar characteristics. Disconcertingly, the construction of training walls and jetties (breakwaters) at four of the medium-to-large sized estuaries have tripped their associated channel and lake (bay) systems from a long-term shoaling mode into an unstable scouring mode (Nielsen and Gordon 1980, 2008, 2017; Couriel et al. 2013. Field data and hydraulic theory confirm that such estuary entrance works have increased the tidal conveyance of entrance channels by modifying channel cross-sections, removing sand bars, ex

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14

Larson, Magnus, Almir Nunes, Hitoshi Tanaka, and Hans Hanson. "A SEMI-ANALYTIC MODEL OF TIDAL INLETS AND THEIR EVOLUTION." Coastal Engineering Proceedings, no. 36 (December 30, 2018): 62. http://dx.doi.org/10.9753/icce.v36.sediment.62.

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The water exchange between the sea and a lagoon or bay through an inlet due to tides is a classical topic that has been investigated in a large number of studies (Keulegan, 1967; Oâ€™Brien and Dean, 1972; Oâ€™Brien and Clark, 1974; Escoffier, 1977). In this paper, a simple semi-analytic model of the flow induced by tides through an inlet connecting the sea to a lagoon or bay is developed. The model is employed to derive explicit expressions for key parameters associated with inlet flows such as bay water level amplitude, tidal prism, maximum inlet velocity, and mixing (retention) time. Also, t

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15

D'Alessandro, Mark. "Follow That Pig: Visually Charting Enhanced Learning in a Culinary School Butchery Class." Gastronomica 18, no. 3 (2018): 82–92. http://dx.doi.org/10.1525/gfc.2018.18.3.82.

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Culinary school curricula are composed of courses that present techniques rooted in the classical French cuisine of Escoffier. Students learn by doing; that is, they are presented a technique in a two-dimensional textbook, watch an instructor demonstrate it, and then practice it on their own. This article traces a lesson that enhances this process by asking students to incorporate higher-order concepts into their learning process, and challenge what they know. Through the interactive demonstration of breaking down and processing a whole pig, students were challenged to connect this experience

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16

Lodge, Anthony. "S. Escoffier, Travaux de dialectologie gallo-romane. Lyon: Institut P. Gardette, 1990, 229 pp. 2 908913 00 3." Journal of French Language Studies 5, no. 1 (1995): 122–23. http://dx.doi.org/10.1017/s0959269500002593.

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Hilma, Rila. "French in Culinary World." Humaniora 2, no. 2 (2011): 1396. http://dx.doi.org/10.21512/humaniora.v2i2.3206.

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More than million foods have been made by people from all over the world in the latest years. People now try to create new cooks and make some creativity on it. Then, cooking which the field is culinary has become an art because it needs an artistic value to decorate the food, a good taste and proper technique in processing delicious food in order to make it a masterpiece. French culinary is as famous as the Eiffel tower in the heart of the country, Paris. Most of fine dining international restaurants apply the French menu and cooking. This article presents an overview about the French element

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18

parzen, jeremy. "Please Play with Your Food: An Incomplete Survey of Culinary Wonders in Italian Renaissance Cookery." Gastronomica 4, no. 4 (2004): 25–33. http://dx.doi.org/10.1525/gfc.2004.4.4.25.

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Wonders in Italian Renaissance Cookery As early as the 1st century C.E., food writers and cooks were devising illusions and theatrical presentations using food and culinary formulas. Roman gourmet Apicius' famous dish "Anchovies without Anchovies" and his utterance that "no one will know what he is eating" are (literally) classic examples of such "culinary wonders." In recent memory, illustrious chefs like Escoffier at the Savoy in London (who recreated a naval tragedy using poached chicken escalopes) and Abe Lebewohl of the Second Avenue Deli in New York City (who built a replica of the World

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19

Munck, Ronaldo. "Simón Escoffier, Mobilizing at the Urban Margins: Citizenship and Patronage Politics in Post-Dictatorial Chile Cambridge University Press, 2023, xix + 250 pp." Journal of Latin American Studies 55, no. 4 (2023): 737–39. http://dx.doi.org/10.1017/s0022216x23001013.

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Özer, Çağla. "Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces." Food and Health 7, no. 2 (2021): 84–90. http://dx.doi.org/10.3153/fh21010.

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Tomato is one of the most consumed fruits in the world. Tomato sauce, a tomato product, is one of the mother sauces that has been developed by Escoffier (1846-1935). Nowadays, tomato sauce has been adapted by each country according to their own culinary culture. In the current study four different tomato sauce recipes were investigated in the context of their antioxidant activity and total phenolic content. Hydrophilic and lipophilic extractions of samples were evaluated separately. It was found that there is a relationship between total phenolic content and antioxidant activity in hydrophilic

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21

Dubois, Pierre. "Georges Escoffier, Tambours, théâtre et Te Deum. Pour une socio-économie de la musique à l’âge des Lumières , Paris, Classiques Garnier, coll. « Musicologie », 2020." Dix-huitième siècle 54, no. 1 (2022): 828a—831. https://doi.org/10.3917/dhs.054.0828a.

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McSherry, J. Patrice. "Democratization and Social Change in Chile - Mobilizing at the Urban Margins: Citizenship and Patronage Politics in Post-dictatorial Chile. By Simón Escoffier. New York: Cambridge University Press, 2023. Pp. 250. $110.00 cloth." Americas: A Quarterly Review of Latin American History 81, no. 3 (2024): 526–27. https://doi.org/10.1017/tam.2024.136.

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Fifer, Elizabeth. "If I Survive You by Jonathan Escoffery." World Literature Today 96, no. 6 (2022): 54–55. http://dx.doi.org/10.1353/wlt.2022.0255.

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Garval, Michael D. "The Miserable, Mythical, Magical Marmiton." Historical Reflections/Réflexions Historiques 44, no. 3 (2018): 72–94. http://dx.doi.org/10.3167/hrrh.2018.440306.

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Revealing paradoxes abounded in early Third Republic French representations of the marmiton, or culinary apprentice. Investigative reportage and reformist discourse exposed apprentices’ miserable existence while still depicting these young fellows as playful and carefree. Conversely, popular marmiton mythology, particularly in children’s literature, idealized culinary apprenticeship, amid glimpses of harsh living and working conditions, while also highlighting admittedly rare opportunities for ambitious apprentices to achieve substantial public success. Max Jacob’s children’s book Histoire du

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Marin, J., P. Bourgoin, N. Saverna, et al. "POS0266 CELLULAR IMMUNE RESPONSE PERSISTENCE AFTER COVID-19 MRNA VACCINES AMONG PATIENTS WITH RHEUMATOID ARTHRITIS UNDER RITUXIMAB." Annals of the Rheumatic Diseases 82, Suppl 1 (2023): 370.2–371. http://dx.doi.org/10.1136/annrheumdis-2023-eular.3996.

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BackgroundHumoral response induced by anti-SARS-CoV-2 mRNA vaccine is significantly lower or even absent in patients with inflammatory rheumatic diseases treated with anti-CD20 therapies such as Rituximab (RTX) than in those treated with cytokine therapies (e.g., anti-TNF or anti-IL6) [1]. However, a specific cellular immune response exists 1 or 2 months after vaccination (2, 3). As cytotoxic T cells are considered as essential components of the antiviral defense arsenal, and since it is not clear when to do booster shots, analysis of thespecific T response over the long term could be a useful

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Friedlein, Roger. "Axel Sanjosé (Hg.): <i>Vier nach. Katalanische Lyrik nach der Avantgarde. Enric Casasses, Eduard Escoffet, Arnau Pons, Víctor Sunyol.</i> München: Lyrik Kabinett, 2007." Zeitschrift für Katalanistik 21 (July 1, 2008): 322–24. http://dx.doi.org/10.46586/zfk.2008.322-324.

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Cervera-Andrade, Alejandro. "Breve historia de la cirugía en Yucatán." REVISTA BIOMÉDICA 13, no. 2 (2002): 144–51. http://dx.doi.org/10.32776/revbiomed.v13i2.309.

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Por las fuentes históricas más antiguas sabemos que los mayas conocían y usaban muchas hierbas para curar sus enfermedades, para cicatrizar sus heridas y para curar las mordeduras de víboras. Algunas de estas prácticas perduran hasta hoy. Los primeros médicos que vinieron a Yucatán fueron Maese Iñigo López, cirujano, que vino con la primera expedición de Montejo; Juan del Rey, herbolario, médico y cirujano, quien previamente había estado en Guatemala. Durante la Colonia figuraron: Fray Gaspar de Molina, Fray Gabriel de San Buenaventura; Fray Andrés de Avendaño. En el siglo XVIII figuraron cuat

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Hertzmann, Peter. "Escoffier and a Spoonful of Umami." Petits Propos Culinaires, December 1, 2015, 28–35. http://dx.doi.org/10.1558/ppc.28188.

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The article looks at Escoffier's changing opinion of mushroom essence and goes on to analyze the appearance of recipes for mushroom essence in various other important cookbooks, before and after Escoffier. This leads to a review of recipes for other essences in French and English cookbooks of the 18th and 19th-century.

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Stein, Arlene, and Etienne Meunier. "Jeffrey Escoffier." Sexualities, March 10, 2023, 136346072211364. http://dx.doi.org/10.1177/13634607221136460.

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Hawkins, Bert, and NRAO Central Development Lab (CDL) Team. "Raymond P. Escoffier (1940–2021)." Vol. 54, Issue 1 (Obituaries, News & Commentaries, Community Reports) 54, no. 1 (2022). http://dx.doi.org/10.3847/25c2cfeb.122fcdbb.

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"Escoffier: The King of Chefs." Gastronomica 5, no. 1 (2005): 111. http://dx.doi.org/10.1525/gfc.2005.5.1.111.

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Thick, Malcolm. "Kenneth James: Escoffier: The King of Chefs." Petits Propos Culinaires, July 15, 2024, 108–9. http://dx.doi.org/10.1558/ppc.30243.

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Silva, Lucas Willian da, Tiago Zenker Gireli, and Thiago Bezerra Corrêa. "Escoffier diagram applied on Santos estuary inlet." Revista dos Trabalhos de Iniciação Científica da UNICAMP, no. 26 (February 12, 2019). http://dx.doi.org/10.20396/revpibic262018907.

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Santos Estuary has faced several anthropogenic interventions during the last two decades. The main changes were deepening dredging and construction of terminals in Port of Santos. Thus, through Escoffier Diagram, which assess the inlet cross-sectional stability, has been noticed a variation on the stability of Santos Estuary inlet (Figure 1) between 2006 and 2014.

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Danaher, Pauline. "From Escoffier to Adria: Tracking Culinary Textbooks at the Dublin Institute of Technology 1941–2013." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.642.

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IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participat

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Regilme, Salvador Santino. "Leigh A. Payne, Julia Zulver, and Simón Escoffier (eds.). The Right Against Rights in Latin America." New Global Studies, March 7, 2025. https://doi.org/10.1515/ngs-2025-0016.

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Pizzorni-Itie, Florence. "LE PATRIMOINE CULINAIRE FRANCAIS, UNE BONNE AFFAIRE NATIONALE, POLITIQUE, SOCIALE ET ECOLOGIQUE." Vivência: Revista de Antropologia 1, no. 57 (2021). http://dx.doi.org/10.21680/2238-6009.2021v1n57id27401.

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Comment expliquer la reconnaissance du « repas gastronomique des français » comme élément du patrimoine mondial de l’UNESCO? L’approche anthropo-historique démontre que, plus que la qualité « gustative » et sensible, cette distinction est le résultat de la mise en œuvre (inconsciente) d’un processus articulé sur les critères actuels d’identification des éléments du patrimoine culturel immatériel. Les « Gastronomes » dont A. Escoffier, ont mis en œuvre un système global tendant à valoriser la cuisine et à la faire reconnaître comme un art, un fait culturel. Formant une véritable « communauté pa

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Sosa-Villagarcia, Paolo. "Leigh A. Payne, Julia Zulver, and Simón Escoffier, eds. The Right Against Rights in Latin America. Oxford. Oxford University Press, 2023. 306 pp.; hardcover (US$ 90.00)." Latin American Politics and Society, October 30, 2024, 1–3. http://dx.doi.org/10.1017/lap.2024.26.

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Cracknell, H. L., and R. J. Kaufmann. "Translating Escoffier's Le Guide Culinaire." Petits Propos Culinaires, June 27, 2024, 60–63. http://dx.doi.org/10.1558/ppc.29623.

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Jauregui Barajas, Teresa Isabel. "Escoffié, Carla, País sin techo, México, Grijalbo, 2023, 320 pp." Revista Latinoamericana de Derecho Social, August 28, 2024, 493–96. http://dx.doi.org/10.22201/iij.24487899e.2024.39.19498.

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Brien, Donna Lee. "Why Foodies Thrive in the Country: Mapping the Influence and Significance of the Rural and Regional Chef." M/C Journal 11, no. 5 (2008). http://dx.doi.org/10.5204/mcj.83.

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Introduction The academic area known as food studies—incorporating elements from disciplines including anthropology, folklore, history, sociology, gastronomy, and cultural studies as well as a range of multi-disciplinary approaches—asserts that cooking and eating practices are less a matter of nutrition (maintaining life by absorbing nutrients from food) and more a personal or group expression of various social and/or cultural actions, values or positions. The French philosopher, Michel de Certeau agrees, arguing, moreover, that there is an urgency to name and unpick (what he identifies as) th

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Farmer, Brett. "Loving Julie Andrews." M/C Journal 5, no. 6 (2002). http://dx.doi.org/10.5204/mcj.1998.

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At the beginning of his recent collection of essays in queer studies, Jeffrey Escoffier makes the assertion at once portentous and banal that “the moment of acknowledging to oneself homosexual desires and feelings … and then licensing oneself to act ... is the central drama of the homosexual self.” That “moment of self-classification,” he explains, “is an emergency – sublime, horrible, wonderful – in the life of anyone who must confront it.” (1) In the theatre of my own biography, I am unsure how or when I first played out this epiphanic drama of queer self-acknowledgment, but I can vividly re

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Jauregui Barajas, Teresa Isabel. "Escoffié Duarte, Carla Luisa, El derecho a la vivienda en México, Tirant lo Blanch, Facultad Libre de Derecho de Monterrey, 2022, 105 pp." Revista Latinoamericana de Derecho Social, December 13, 2024, 379–81. https://doi.org/10.22201/iij.24487899e.2025.40.19509.

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Zavala, Gerardo A., Saima Afaq, Ashraful Anas, et al. "Adaptation of a Behavioural Activation Intervention for Depression in People with Diabetes in Bangladesh and Pakistan: DiaDeM Intervention." Global Implementation Research and Applications, February 17, 2023. http://dx.doi.org/10.1007/s43477-023-00072-9.

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AbstractThe cultural tailoring of interventions is a cost-effective approach to reach underserved populations. There are multiple frameworks for intervention adaptation, however, information on their use in practice, and sources to guide the adaptations is limited. The aim of this paper is to describe our experience using intervention adaptation frameworks and illustrate the adaptation process of a behavioural activation intervention for depression in people with type 2 diabetes in Bangladesh and Pakistan. We were guided by the intervention mapping adaptation framework for development and eval

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Mac Con Iomaire, Máirtín. "Coffee Culture in Dublin: A Brief History." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.456.

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IntroductionIn the year 2000, a group of likeminded individuals got together and convened the first annual World Barista Championship in Monte Carlo. With twelve competitors from around the globe, each competitor was judged by seven judges: one head judge who oversaw the process, two technical judges who assessed technical skills, and four sensory judges who evaluated the taste and appearance of the espresso drinks. Competitors had fifteen minutes to serve four espresso coffees, four cappuccino coffees, and four “signature” drinks that they had devised using one shot of espresso and other ingr

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Rocavert, Carla. "Aspiring to the Creative Class: Reality Television and the Role of the Mentor." M/C Journal 19, no. 2 (2016). http://dx.doi.org/10.5204/mcj.1086.

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Introduction Mentors play a role in real life, just as they do in fiction. They also feature in reality television, which sits somewhere between the two. In fiction, mentors contribute to the narrative arc by providing guidance and assistance (Vogler 12) to a mentee in his or her life or professional pursuits. These exchanges are usually characterized by reciprocity, the need for mutual recognition (Gadamer 353) and involve some kind of moral question. They dramatise the possibilities of mentoring in reality, to provide us with a greater understanding of the world, and our human interaction wi

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