Science in the Kitchen-January 2024 : Marie-Antoine Carême (1784- 1833) King of Chiefs and Chief of Kings

Basit Öğe Kaydı
dc.authorid0000-0001-6391-4887
dc.contributor.authorDoğan, Murat
dc.date.accessioned2025-01-28T11:41:21Z
dc.date.available2025-01-28T11:41:21Z
dc.date.issued2024
dc.departmentGüzel Sanatlar Fakültesi
dc.description.abstractIn my last article, I wrote about Chef Auguste Escoffier, one of the key figures in French cuisine’s rise to the top of the culinary world. Another important figure we cannot overlook is Marie-Antoine Carême. Known as the King of Chefs and the Chef of Kings, Carême was a renowned French chef who revolutionized the kitchen. He had a profound impact on French cuisine and global culinary arts in the 18th and 19th centuries.
dc.identifier.issue1
dc.identifier.urihttps://hdl.handle.net/11363/9409
dc.language.isoen
dc.publisherİstmag Magazin Gazetecilik
dc.relation.ispartofHotel Restaurant & Hi-Tech Magazine
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectThe King of Chefs and the Chef of Kings
dc.subjectCooking Career
dc.subjectContributions to the Cooking Profession
dc.subjectContributions to the Art of Pastry
dc.subjectContributions to the Hot Kitchen
dc.subjectContribution to Gastronomy Terminology
dc.subjectConclusion
dc.titleScience in the Kitchen-January 2024 : Marie-Antoine Carême (1784- 1833) King of Chiefs and Chief of Kings
dc.typeContribution To Periodical

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