Edouard de Pomiane

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Édouard Alexandre de Pomiane (actually Édouard Alexandre Pozerski , Polish Edward Aleksander Pożerski , born April 20, 1875 in Paris , † January 26, 1964 in Paris) was a French doctor , biologist , nutritional physiologist , cookery teacher and cookbook author . From 1901 to 1943 he worked at the Pasteur Institute in Paris and published numerous scientific works and cookbooks. For his approach to the science of cookery, he has the name Gastrotechnie (English Gastro Technology created), which has managed to not enforced.

Live and act

Édouard de Pomiane was born in Paris to Polish parents who fled to France after the uprising in Poland in 1863 . De Pomiane used his Polish name Pozerski for his scientific publications, while he published his cookbooks under the French name de Pomiane , under which he became internationally known.

De Pomiane attended the Polish school and the Lycée Condorcet in Paris , which he graduated with a Baccalauréat in 1894 . From 1894 to 1896 he studied at the natural science faculty of the Sorbonne , obtained a licentiate in 1896 and then worked as a research assistant. From 1897 to 1902 he studied at the Medical Faculty in Paris.

In 1901 he entered the Pasteur Institute , where he worked until 1943. In 1902 he received his doctorate in medicine and in 1908 in biology. During the First World War he was a doctor at the front from 1914 to 1918. From 1919 to 1943 he was head of the "Laboratoires de physiologie alimentaire" ( laboratories for nutritional physiology ), from 1921 professor at the "Institut scientifique d'hygiène alimentaire" (institute for food hygiene ), in 1922 he also became a teacher for higher culinary training. From 1923 he was heard in a weekly broadcast on Radio Paris. During the Second World War , his recipes were geared towards making food rationing more manageable. He has published more than a dozen books and numerous articles.

Several of his cookbooks have been published repeatedly, some have been translated into German and English and have made him internationally known. His best-known cookbook “La cuisine en dix minutes, ou l'Adaptation au rhythme moderne” , which was first published in 1931, was published repeatedly in several languages ​​and is particularly popular in the English-speaking world. The English newspaper Observer put the book at number 41 of the best cookbooks of all time in 2010.

In his cookbooks, de Pomiane often addresses the reader directly and explains what he sees and smells while cooking, and sometimes he also explains the chemical processes. He represents a simple, modern kitchen that also uses ready-made products. His recipes are based on French cuisine, which, however, differs from classic French cuisine , which has been criticized as being too lavish . De Pomiane was therefore also called the forerunner of nouvelle cuisine . In addition to the French recipes, his cookbooks also contain numerous recipes from other countries that he had traveled to. His book “Cuisine juive” , published in 1929 after a trip through his family's Polish homeland, is of particular importance . Modern Ghettos ” , which, partly travelogue, partly cookbook, describes the eating habits and customs of Polish Jews shortly before their extermination during the German occupation in World War II.

Publications (selection)

  • Édouard Pozerski: De l'action favorisante du suc intestinal sur le pouvoir amylolytique du suc pancréatique et de la salive . Thèse: Médecine. Paris 1902
  • Édouard Pozerski: Contribution à l'étude physiologique de la papaïne; étude d'un phenomène de digestion brusque, immunization des animaux . Thèse de doctorat: Sciences naturelles: Faculté des sciences de Paris. De Charaire, Sceaux 1908
  • Édouard Pozerski: Hygiène alimentaire . Collection d'hygiène pratique et familiale. Delagrave, Paris 1922
  • Édouard de Pomiane: Bien manger pour bien vivre, essai de gastronomie théorique . Preface by Ali-Bab. A. Michel, Paris 1922
  • Édouard de Pomiane: Cuisine juive. Ghettos modern . A. Michel, Paris 1929. In English translation: The Jews of Poland. Recollections and recipes . Translated by Josephine Bacon. Pholiota Press, Garden Grove, Calif 1985 ISBN 0-910231-03-6
  • Édouard de Pomiane: La Cuisine pour la femme du monde . Dix conférences faites à l'hôtel des Sociétés savantes, sous les auspices de la Société du gaz de Paris. Société du gaz, Paris 1933
  • Édouard de Pomiane: 365 menus, 365 recettes . Précédés d'une étude sur le régime alimentaire de chacun. A. Michel, Paris 1938. New illustrated edition: 365 menus, 365 recettes. Roman de bonne cuisine . Illustrated by Jean-Pierre Évrard. Éditions Princesse, Paris 1979 ISBN 2-85961-053-7
  • Édouard de Pomiane: Le Carnet d'Anna . Laboratories Zizine, 1938. New edition: Calmann-Lévy, Paris 1978 ISBN 2-7021-0281-6
  • Edouard de Pomiane: Cuisine et restrictions . Corrêa, Paris 1940
  • Edouard de Pomiane: Recettes nouvelles pour le printemps . Continuation of Cuisine et restrictions . Corrêa, Paris 1941
  • Édouard de Pomiane: Conserves familiales et microbie alimentaire . A. Michel, Paris, 1943
  • Édouard de Pomiane: La Cuisine pour les estomacs délicats . Editions de la revue “Cuisine et vins de France”, Paris 1949
  • Édouard de Pomiane: La Physique de la cuisine et son art , 700 plats de base, très simples. A. Michel, Paris 1950
  • Édouard de Pomiane: La Vieille Pologne. La Cuisine polonaise vue des bords de la Seine . Illustrated by Stanislas Grabowski, Zygmunt Olesiewicz and Konstanty Brandel. Société polonaise des amis du livre, Paris 1952
  • Édouard de Pomiane: Des Honnestes voluptés de bouche et d'amour . SEGEP, Paris 1955

Cookbooks with translations

  • Édouard de Pomiane: Le Code de la bonne chère. Sept cents recettes simples publiées sous les auspices de la Société scientifique d'hygiène alimentaire . A. Michel, Paris 1924. As paperback: Le Livre de Poche , Paris 1976 ISBN 2-253-01434-6
    • Good fare, a code of cookery . Translated into English by Blanche Bowes. G. Howe Ltd., London 1932
  • Édouard de Pomiane: La Cuisine en dix minutes, ou l'Adaptation au rythme moderne . Paul-Martial, Paris 1931. New editions: Calmann-Lévy, Paris 1969; Le Livre de Poche, Paris 1972
    • Cooking in ten minutes or adapting to the rhythm of our time . Translated by Margaretha von Reischach-Scheffel. With 16 drawings. by Henri de Toulouse-Lautrec . B. Cassirer, Berlin 1935. New edition: Hahn, Berlin 1976 ISBN 3-87287-052-1
    • Cooking in ten minutes, or the adaptation to the rhythm of our time . Translated into English by Peggie Benton. With 19 woodcuts based on drawings by Henri de Toulouse-Lautrec. B. Cassirer, Oxford 1948. Reprints: Faber, London 1967; Faber and Faber, London 1985 ISBN 0-571-13599-4
    • French cooking in ten minutes, or, adapting to the rhythm of modern life . Translated into English by Philip and Mary Hyman. Farrar, Straus and Giroux, New York 1977 ISBN 0-374-15850-9 . New editions: McGraw-Hill, New York 1978. ISBN 0-07-016490-8 ; North Point Press, New York 1994 ISBN 0-86547-480-X
  • Édouard de Pomiane: La Cuisine en plein air . Paul Martial, Paris 1935
    • Cooking outdoors . With 11 drawings by Hans Meid . Julius Kittls Verlag für Literatur und Kunst, Zurich 1938. New edition: Herbig, Berlin and Atrium Zurich 1952
  • Édouard de Pomiane: Radio cuisine . Chroniques gastronomiques diffusées par TSF 1re série. A. Michel, Paris 1933, deuxième série 1936, Radio-cuisine. Conférences gastronomiques . Chroniques gastronomiques diffusées par TSF 2 volumes. A. Michel, Paris 1949,
    • The happy art of cooking . Translated by Margarete Freifrau von Reischach-Scheffel. With 35 drawings by H. Rey. B. Cassirer, Berlin 1936. New edition: Herbig, Berlin 1955

Anthologies

Web links

Individual evidence

  1. ^ Edouard Pozerski de Pomiane (1875-1964), biography ( Memento of August 8, 2007 in the Internet Archive ). Archives de l'Institut Pasteur (French). Retrieved January 31, 2011
  2. ^ Cooking in Ten Minutes . 50 best cookbooks of all time in Observer Food Monthly . The Guardian, August 10, 2010. Retrieved January 31, 2011
  3. ↑ Craig Seligman: Culinary Institutions. A series of food-related books includes volumes by Édouard de Pomiane and Henri Charpentier . The New York Times, March 25, 2001. Retrieved January 31, 2011
  4. ↑ Barbara Kirshenblatt-Gimblett: Cookbooks . In: The YIVO Encyclopedia of Jews in Eastern Europe, 2 volumes, Yale University Press, New Haven 2008 (English). Retrieved January 31, 2011
personal data
SURNAME Pomiane, Édouard de
ALTERNATIVE NAMES Pomiane, Édouard Alexandre de (full name); Pozerski, Édouard Alexandre (real name)
BRIEF DESCRIPTION French doctor, biologist, nutritional physiologist, cookery teacher and cookbook author
DATE OF BIRTH April 20, 1875
PLACE OF BIRTH Paris
DATE OF DEATH January 26, 1964
Place of death Paris