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In French gastronomy, cuisine bourgeoise is the home cooking of middle class families as distinguished from elaborate restaurant cooking, haute cuisine, and from the cooking of the regions, the peasantry, and the urban poor.

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  • Cuisine bourgeoise (en)
  • Cucina borghese (it)
  • Cuisine bourgeoise (fr)
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  • La cucina borghese è nata in Francia tra il 1715 e il 1750 come espressione di una cultura gastronomica legata all'emergente nuova classe borghese. A differenza di una cucina incentrata sulla carne e votata all'occultamento dei sapori naturali (mediante l'utilizzo di frollature, cotture plurime, e forti speziature), la cucina borghese predilige gli alimenti freschi, le salse, le glasse e gli accostamenti oculati. (it)
  • In French gastronomy, cuisine bourgeoise is the home cooking of middle class families as distinguished from elaborate restaurant cooking, haute cuisine, and from the cooking of the regions, the peasantry, and the urban poor. (en)
  • Dans la gastronomie française, la cuisine bourgeoise est la cuisine locale des citadins aisés, par opposition à la cuisine élaborée des restaurants, la haute cuisine, et à la cuisine des régions, de la paysannerie et des pauvres des villes. (fr)
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  • In French gastronomy, cuisine bourgeoise is the home cooking of middle class families as distinguished from elaborate restaurant cooking, haute cuisine, and from the cooking of the regions, the peasantry, and the urban poor. The cuisine bourgeoise has been documented since the 17th century: Nicolas de Bonnefons, Le Jardinier françois (1651) and Les delices de la campagne (1684); François Menon, Cuisinière bourgeoise (1746); and Louis Eustache Audot, Cuisinière de la campagne et de la ville (1818). Starting in the 19th century, a series of cookbooks go beyond simply listing recipes to teaching technique: Jule Gouffé, Livre de cuisine (1867); Félix Urbain Dubois, École des cuisinières (1887). In the late 19th century, cooking schools such as Le Cordon Bleu and magazines such as La Cuisinière Cordon Bleu and Le Pot-au-Feu, emerged in Paris to teach cooking technique to bourgeois women. Pellaprat's La Cuisine de tous les jours (1914) and Le Livre de cuisine de Madame Saint-Ange (1927) come from those cooking schools. In the United States, Julia Child, who studied at the Cordon Bleu, contributed to Mastering the Art of French Cooking (1961), co-written with Simone Beck and Louisette Bertholle. (en)
  • Dans la gastronomie française, la cuisine bourgeoise est la cuisine locale des citadins aisés, par opposition à la cuisine élaborée des restaurants, la haute cuisine, et à la cuisine des régions, de la paysannerie et des pauvres des villes. La cuisine bourgeoise est documentée depuis le 17e siècle : Nicolas de Bonnefons, Le Jardinier françois (1651) et Les Délices de la campagne (1684) ; François Menon, Cuisinière bourgeoise (1746) ; et Louis Eustache Audot, Cuisinière de la campagne et de la ville (1818). À partir du 19e siècle, une série de livres de cuisine vont au-delà de la simple énumération de recettes pour enseigner la technique : Jule Gouffé, Livre de cuisine (1867) ; Félix Urbain Dubois, École des cuisinières (1887). À la fin du XIXe siècle, des écoles de cuisine comme Le Cordon Bleu et des magazines comme La Cuisinière Cordon Bleu et Le Pot-au-feu, apparaissent à Paris pour enseigner la technique culinaire aux femmes de la bourgeoisie. La Cuisine de tous les jours de Pellaprat (1914) et Le Livre de cuisine de Madame Saint-Ange (1927) sont issus de ces écoles de cuisine. Aux États-Unis, Julia Child, qui a étudié au Cordon Bleu, a suivi avec son ouvrage Mastering the Art of French Cooking (1961, 1970). (fr)
  • La cucina borghese è nata in Francia tra il 1715 e il 1750 come espressione di una cultura gastronomica legata all'emergente nuova classe borghese. A differenza di una cucina incentrata sulla carne e votata all'occultamento dei sapori naturali (mediante l'utilizzo di frollature, cotture plurime, e forti speziature), la cucina borghese predilige gli alimenti freschi, le salse, le glasse e gli accostamenti oculati. (it)
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