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Comment on forme une cuisinière: petit guide de la maîtresse de maison: V.1
Paperback
Cookbooks GeneralFrench HistoryGeneral Construction & Renovation
ISBN13: 9781175653000
Publisher: Nabu Press
Published: Aug 17 2011
Pages: 90
Weight: 0.30
Height: 0.19 Width: 6.14 Depth: 9.21
Language: French
Comment on forme une cuisinière: petit guide de la maîtresse de maison by Madame (D.) Seignobos offers a glimpse into early 20th-century French domestic life. This guide provides instruction and advice for young women aspiring to become skilled cooks and efficient housekeepers. It details the responsibilities and duties of a cook within a household, emphasizing not only culinary skills but also the importance of household management and etiquette.
Published in 1903, this book reflects the social expectations and domestic ideals of the era. Beyond its practical advice, it serves as a historical document, offering insights into the roles and expectations of women in French society at the turn of the century. This volume is a valuable resource for anyone interested in culinary history, the history of domestic life, and the social history of France.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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