Menon (cookbook author)

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Title page of the first work by Menon. Nouveau Traité de la Cuisine , Volume 3, 1742.

Menon was the pseudonym of a popular French cookbook author from the 18th century with an unknown biography, who wrote numerous cookbooks and cooking instructions in the middle of the 18th century - also taking food science into account. They are regarded as early standard works of French culinary art and civil cuisine .

His best-known work is La Cuisinière bourgeoise ('The Bourgeois Cook'), which was published under the Ancien Régime with royal permission in 1746 . His books have been reprinted and plagiarized many times up to the present day. Translations appeared and a. in England, in the Kingdom of Sardinia-Piedmont and in North America. There is a Russian translation from Nikolai Jatsenkov from 1790/91. In 1825 his main work appeared in Québec ; it was the first cookbook to be published in what would later become Canada. His main work was earlier a. a. published under the title Cooking Instructions for the Citizen Woman .

The extensive work La Cuisinière bourgeoise is modern and methodical. In the foreword it defines what makes a good bourgeois cook and then goes into detail on food science. The recipe section is arranged in the first order by topic (soups, beef, sheep, veal, pork, poultry, game, fish, vegetables, egg dishes, butter creams, pâtisserie, ragouts, compotes, jams) and in the second order alphabetically. The book is rounded off with a section on arts de la table ( table setting, presentation and serving ) and a chapter on housekeeping.

Fonts

  • Nouveau Traité de la Cuisine , Paris, 1739, 3 vols.
  • La Cuisinière bourgeoise , Paris, 1746, 2 vols.
  • La Science du Maître d'Hôtel cuisinier, avec des Observations sur la connaissance et la propriété des aliments , Paris, 1749
  • Les Soupers de la Cour, ou l'art de travailler toutes sortes d'aliments pour servir les meilleures tables , Paris, 1758
  • Traité historique et pratique de la Cuisine , Paris, 1758, 2 vols.
  • Le Nouveau Cuisinier français , 3 vols.
  • Manuel des Officiers de bouche , Paris, 1759
  • La Science du Maître d'hôtel confiseur , Paris, 1768

literature

  • Priscilla Parkhurst Ferguson: Accounting for Taste: The Triumph of French Cuisine , 2004, pp. 40-43, ISBN 0-226-24323-0 .
  • Ferdinand Hoefer: Nouvelle Biographie générale , t. 34, Paris, Firmin-Didot, 1861, p. 998.
  • Rudolf Trefzer: Klassiker der Kochkunst. The fifteen most important recipe books from eight centuries , Chronos, Zurich, 2009, pp. 140–155, ISBN 978-3-0340-0915-7 .
  • Patrick Rambourg: Histoire de la cuisine et de la gastronomie françaises , Paris, Ed. Perrin (coll.tempus n ° 359), 2010, ISBN 978-2-262-03318-7 .

Individual evidence

  1. ↑ Elizabeth Driver: Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949 , p. 82. University of Toronto Press, 2008.
  2. ↑ Rudolf Trefzer: Klassiker der Kochkunst - The fifteen most important recipe books from eight centuries , p. 6. op. Cit.
personal data
SURNAME Menon
BRIEF DESCRIPTION French cookbook author
DATE OF BIRTH 18th century
DATE OF DEATH 19th century