- One who is well
versed in
gastronomy is
called a gastronome,
while a
gastronomist is one who
unites theory and
practice in the
study of gastronomy. Practical...
-
Molecular gastronomy is the
scientific approach of
cuisine from
primarily the
perspective of chemistry. The
composition (molecular structure), properties...
-
first well-do****ented use
comes from the
Italian Renaissance writer and
gastronomist,
Bartolomeo Platina, in the 15th century.
Later references to truffle...
- with the
fillet on one side and the
sirloin on the other. The
Italian gastronomist Pellegrino Artusi, in his 1891
cooking manual Science in the Kitchen...
- Arnone, chef Jae Lee, chef JJ Johnson, chef
Jeremy Spector and
molecular gastronomist Hervé This.
Disco Sauce is a
platinum Viddy,
Platinum MarCom and Taste...
- 1850s.
Emanuele Rossi published La Vera
Cucineria Genovese in 1852 and
gastronomist Giovanni Battista Ratto published La
Cuciniera Genovese in 1863: "Take...
-
birthplace of Piadena, was an
Italian Renaissance humanist writer and
gastronomist,
author of what is
considered the
first printed cookbook.
Platina started...
-
architecture and postmodernism.
Pellegrino Artusi (1820–1911),
writer and
gastronomist,
credited with
establishing a
truly national Italian cuisine. His La...
- in turn
stuffed with a chicken. In his 1807
Almanach des Gourmands,
gastronomist Grimod de La Reynière
presents his rôti sans
pareil ("roast
without equal")—a...
-
Michal Ansky (Hebrew: מיכל אנסקי; born 11
October 1980), is an
Israeli gastronomist, food
journalist and
television personality.
Michal Ansky was born Gabrielle...
