CAREME


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Related to CAREME: Maurice Careme
AcronymDefinition
CAREMEFrench Automated Message Center for Reception and Transmission
References in periodicals archive ?
Cette lettre vous annoncera la visite du chanoine Thellier de Poncheville, qui vient de precher ici le careme avec un succes magnifique.
Diplomatie comparee, religion et transferts culturels au Canada francais dans le premier XXe siecle
lt;<Lettre pastorale pour le Careme de l'an de grace 1947>>, en La Documentation Catholique, 30-III-1947, cols.
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El chef Marie-Antoine Careme (1784-1833) instauro en la cocina el proyecto cartesiano de ideas claras y distintas.
Historia heterodoxa dela gastronomia occidental
E serao os restaurantes que farao do proprio Beauvilliers e de Antonin Careme (8 de Junho, 1784-12 de Janeiro, 1833), aquilo que a historia lhes consagrou: o inventor da moderna culinaria francesa, a saber, o cozinheiro dos reis e o rei dos cozinheiros.
Gastronomia, cultura e midia: o longo percurso "Voce e o que voce come"
Again, his presentation was of a particular kind: he presented "Russian-French ukha" and used a recipe by the great French chef Careme.
National cuisine and nationalist politics: V. F. Odoevskii and "Doctor Puf," 1844-45
Car si l'idee du Careme etait, dans l'Eglise des premiers siecles, de se preparer a la fete de Paques, le Carnaval permettait aux gens de vivre des rejouissances issues des anciennes fetes d'hiver.
<> ethnographie de l'usage symbolique du corps <> dans le carnaval guadeloupeen
The year 1783 was notable for the birth of Marie-Antonin Careme, whose accomplishments in the development of pastry were unmatched in his time.
Chapter 1 Bread and pastry: a historical perspective and current opportunities
Petit Careme (French Creole): short dry period after the start of
Parang Serenade in Two Parts
His table was the best in France, with the famous chef Careme in charge of the kitchen.
The indispensable Talleyrand
Held at the Brighton Pavilion, itself a monument to the Regent's love of grandeur and excess, the dinner, prepared by chef Antonin Careme, featured over 120 separate dishes, including 8 soups, 36 entrees, 8 roasts, and 12 desserts.
Editor's introduction to special issue: regency studies
Careme was really famous for building huge cities out of cream puffs, and sugar sculptures, all that kind of stuff.
For love or money
He employed the best chef in Europe--perhaps in history--Antonin Careme, and entertained lavishly.
Talleyrand: the old fraud
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