A French culinary encyclopedia first published in 1938, revised across several editions by professional chefs and food historians, treated as a standard reference across classical and regional European cooking.
Facts
PublisherHamlyn
Publication Year2009
Source Typeculinary-reference
Reliability Tier1
The standard French culinary encyclopedia, first published in 1938 and periodically revised by professional chefs and food historians. Sources
Claims Backed By This Source (51 claims)
This source backs 51 claims across the atlas. As facts: 10 well-attested. As cited relationships: 36 connected. Plus 5 entities citing it as a general reference with no single fact or relationship attached.
Disposition By Topic
- Cuisines, 28 claims: 28 connected.
- Dishes, 13 claims: 3 well-attested, 7 connected, 3 general references.
- Drinks, 5 claims: 2 well-attested, 1 connected, 2 general references.
- Sources, 5 claims: 5 well-attested.
Reader Challenges (0 open reader challenges)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.
View At A Past Year
The atlas records no dated fact of its own for this entry, so there is no other year to choose.