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Culinary art
(962 words)
1. Concept and ideasThe concept of culinary art appeared at various times in the second half of the 18th century in Europe, and at first it denoted in a very general sense the techniques of appetizingly preparing food (Dining) and drink and serving them elegantly. Carl Friedrich von Rumohr, in 1822, was the first author to devote a whole book to the theory of culinary art, and he titled it, taking his lead from Montesquieu's
De l'esprit des lois (1748; “On the Spirit of the Laws”),
Geist der Kochkunst (“Spirit of the culinary art”) [3]. Rumohr made culinary art the highest of all t…
Date:
2019-10-14
