01 January (Personalized and Private Mail Stamps ) within release France : TimbrEnLigne. Personalised goes into circulation Stamp Chellet Traiteur Caterer face value 20 Gram
Stamp Chellet Traiteur Caterer in catalogues | |
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Colnect codes: | Col: FR-TIM 2021-204 |
Stamp is square format.
Also in the issue France : TimbrEnLigne. Personalised:
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Stamp Chellet Traiteur Caterer in digits | |
Country: | Personalized and Private Mail Stamps |
Date: | 2021-01-01 |
Emission: | Personalized - Private |
Format: | Stamp |
Face Value: | 20 Gram |
Stamp Chellet Traiteur Caterer it reflects the thematic directions:
Cooking, also known as cookery, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, to boiling and blanching in water, reflecting local conditions, techniques and traditions. Cooking is an aspect of all human societies and a cultural universal.
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics