French cuisine/Related Articles: Difference between revisions
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imported>Peter Schmitt (→Subtopics: add 3) |
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==Parent topics== | ==Parent topics== | ||
{{r| | {{r|History of food}} | ||
{{r|Cuisine}} | {{r|Cuisine}} | ||
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{{r|Haute cuisine}} | {{r|Haute cuisine}} | ||
{{r|Nouvelle cuisine}} | {{r|Nouvelle cuisine}} | ||
{{r|Cuisine | {{r|Cuisine bourgeoise}} | ||
{{r|Auguste Escoffier}} | {{r|Auguste Escoffier}} | ||
{{r|Fernand Point}} | {{r|Fernand Point}} | ||
==Other related topics== | ==Other related topics== | ||
==Articles related by keyphrases (Bot populated)== | |||
{{r|Camembert}} | |||
{{r|Veal Orloff}} | |||
Latest revision as of 07:00, 19 August 2024
- See also changes related to French cuisine, or pages that link to French cuisine or to this page or whose text contains "French cuisine".
Parent topics
- History of food [r]: A cultural study that involves multidisciplinary approaches from economics, sociology and demography, and even literature. [e]
- Cuisine [r]: A specific set of cooking traditions and practices, often associated with a specific culture. [e]
Subtopics
- Haute cuisine [r]: Add brief definition or description
- Nouvelle cuisine [r]: Add brief definition or description
- Cuisine bourgeoise [r]: Add brief definition or description
- Auguste Escoffier [r]: (1846 - 1935) French chef who established the standards for what is now considered classic French cuisine. [e]
- Fernand Point [r]: (1897-1955) French chef and restauranteur considered the father of modern French cuisine. [e]