Science in the Kitchen-December 2023 : Auguste Escoffier (1846- 1935) Master of Culinary Arts
| dc.authorid | 0000-0001-6391-4887 | |
| dc.contributor.author | Doğan, Murat | |
| dc.date.accessioned | 2025-02-10T09:35:10Z | |
| dc.date.available | 2025-02-10T09:35:10Z | |
| dc.date.issued | 2023 | |
| dc.department | Güzel Sanatlar Fakültesi | |
| dc.description.abstract | In my previous articles, I tried to explain why French cuisine is at the forefront of the global gastronomic scene. However, I realized that I hadn’t provided enough information about the masters who brought French cuisine to its current position. As you know, it’s often best if articles or essays for magazines don’t exceed a thousand words. | |
| dc.identifier.issue | 12 | |
| dc.identifier.uri | https://hdl.handle.net/11363/9460 | |
| dc.language.iso | en | |
| dc.publisher | İstmag Magazin Gazetecilik | |
| dc.relation.ispartof | Hotel Restaurant & Hi-Tech Magazine | |
| dc.relation.publicationcategory | Diğer | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Master of Culinary Arts | |
| dc.subject | Auguste Escoffier | |
| dc.subject | The Legacy of Auguste Escoffier | |
| dc.subject | Legion d'Honneur | |
| dc.subject | A Modest Master | |
| dc.title | Science in the Kitchen-December 2023 : Auguste Escoffier (1846- 1935) Master of Culinary Arts | |
| dc.type | Other |
