Trubek, Amy B. <br/><br/>
Haute cuisine :  how the French invented the culinary profession / 
Amy B. Trubek. 
 - Philadelphia, Pa. :  University of Pennsylvania Press,  2000. 
 - xi, 178 p. :  ill. ;  25 cm. 
<br/><br/>Includes bibliographical references (p. [163]-171) and index. 
<br/><br/>1. The cuisine - 2. The emergence of the restaurant - 3. The British -- 4. Cultural nationalism -- 5. Apostles of hauteness -- 6. Schools, standards, and status -- 7. Culinary expositions in Britain and France -- Epilogue -- French culinary terms -- Classic recipes of french Haute cuisine. 
<br/><br/><label>ISBN: </label>0812217764 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, French--History<br/>Gastronomy--History.
<br/><br/><label>Dewey Class. No.: </label>641.594409  / TRU