Cuisine bourgeoise

In French gastronomy, cuisine bourgeoise is the home cooking of middle class families as distinguished from elaborate restaurant cooking, haute cuisine , and from the cooking of the regions, the peasantry, and the urban poor.

The cuisine bourgeoise has been documented since the 17th century: Nicolas de Bonnefons, Le Jardinier françois (1651) and Les delices de la campagne (1684); François Menon, Cuisinière bourgeoise (1746); and Louis Eustache Audot, Cuisinière de la campagne et de la ville (1818). Starting in the 19th century, a series of cookbooks go beyond simply listing recipes to teaching technique: Jule Gouffé, Livre de cuisine (1867); Félix Urbain Dubois, École des cuisinières (1887).^[1]

In the late 19th century, cooking schools such as Le Cordon Bleu and magazines such as La Cuisinière Cordon Bleu and Le Pot-au-Feu , emerged in Paris to teach cooking technique to bourgeois women. Pellaprat's La Cuisine de tous les jours (1914) and Le Livre de cuisine de Madame Saint-Ange (1927) come from those cooking schools.^[1] In the United States, Julia Child, who studied at the Cordon Bleu, contributed to Mastering the Art of French Cooking (1961), co-written with Simone Beck and Louisette Bertholle.

• French cuisine