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ⓘ Cuisine bourgeoise. In French gastronomy, cuisine bourgeoise is the home cooking of affluent city dwellers, as distinguished from elaborate restaurant cooking, ..




                                     

ⓘ Cuisine bourgeoise

In French gastronomy, cuisine bourgeoise is the home cooking of affluent city dwellers, as distinguished from elaborate restaurant cooking, haute cuisine, and from the cooking of the regions, the peasantry, and the urban poor.

The cuisine bourgeoise has been documented since the 17th century: Nicolas de Bonnefons, Le Jardinier françois 1651 and Les delices de la campagne 1684; François Menon, Cuisiniere bourgeoise 1746; and Louis Eustache Audot, Cuisiniere de la campagne et de la ville 1818. Starting in the 19th century, a series of cookbooks go beyond simply listing recipes to teaching technique: Jule Gouffe, Livre de cuisine 1867; Felix Urbain Dubois, Ecole des cuisinieres 1887.

In the late 19th century, cooking schools such as Le Cordon Bleu and magazines such as La Cuisiniere Cordon Bleu and Le Pot-au-Feu, emerged in Paris to teach cooking technique to bourgeois women. Pellaprats La Cuisine de tous les jours 1914 and Le Livre de cuisine de Madame Saint-Ange 1927 come from those cooking schools. In the United States, Julia Child, who studied at the Cordon Bleu, followed with her Mastering the Art of French Cooking 1961, 1970.

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