Un Histoire Culinaire: Careme, The Restaurant, and the Birth of Modern Gastronomy

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dc.contributor.advisorMcWilliams, James
dc.contributor.authorConstantine, Wyatt
dc.date.accessioned2012-06-13T21:14:35Z
dc.date.available2012-06-13T21:14:35Z
dc.date.issued2012-05
dc.description.abstractNo abstract prepared.
dc.description.departmentHonors College
dc.formatText
dc.format.extent23 pages
dc.format.medium1 file (.pdf)
dc.identifier.citationConstantine, W. (2012). Un histoire culinaire: Careme, the restaurant, and the birth of modern gastronomy (Unpublished thesis). Texas State University-San Marcos, San Marcos, Texas.
dc.identifier.urihttps://hdl.handle.net/10877/4161
dc.language.isoen
dc.subjectFrench chefs
dc.subjectgastronomy
dc.subjectFrench cuisine
dc.subjectHaute cuisine
dc.subjectculinary history
dc.subjectHonors College
dc.titleUn Histoire Culinaire: Careme, The Restaurant, and the Birth of Modern Gastronomy
thesis.degree.departmentHonors College
thesis.degree.disciplineHistory
thesis.degree.grantorTexas State University-San Marcos
txstate.documenttypeHonors Thesis

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