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Title

Evolución de la profesión del cocinero: del primer estatuto a la primera exposición culinaria (1758-1925)

AuthorsSimón Palmer, María del Carmen
KeywordsOrdenanza de hosteleros y fi goneros
Primeros restaurantes
Escuelas de Cocina
Concursos y Exposiciones culinarias
Regulations for Inns and taverns
First restaurants
Culinary Schools
Culinary competitions and exhibitions
Issue Date2011
PublisherInstituto de Estudios Madrileños
CitationAnales del Instituto de Estudios Madrileños LI: 337-358 (2011)
Abstract[ES] En 1758 se regulan los requisitos para obtener el título de maestro cocinero y poder abrir una hostería. Surgen entonces unos locales que pasaron a la historia por distintos motivos. Con el paso de los años, estos «obreros», como se consideran, se asocian en defensa de sus intereses, crean escuelas, convocan concursos entre ellos y organizan las primeras exposiciones.
[EN] In 1758 the requirements to obtain the title of master cook and to be able to open an Inn are regulated. As a result some establishments appear which later on are closed due to different reasons. With the passage of time these «workers», as they were considered, organized themselves in order to protect their own interests, they created schools, convened competitions among professionals and organized the fi rst exhibitions.
Publisher version (URL)http://iemadrid.es/publicaciones/80/IEM-anales-tomoLI/
URIhttp://hdl.handle.net/10261/134284
ISSN0584-6374
Appears in Collections:(CCHS-ILLA) Artículos
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