Stamp: Heptameron des Gourmets (France 2022)

  1. Catalogue
  2. France
  3. 2022
  4. Collectors : Montimbramoi. Miscellaneous
  5. Heptameron des Gourmets

Heptameron des Gourmets (France 2022)

01 January (France ) within release Collectors : Montimbramoi. Miscellaneous goes into circulation Stamp Heptameron des Gourmets face value Prioritaire No Face Value

Stamp Heptameron des Gourmets in catalogues
Colnect codes: Col: FR-MON 2022-455

Stamp is square format.

Recipe Book by Edouard Nignon published first 1919.

Also in the issue Collectors : Montimbramoi. Miscellaneous:

Data entry completed
50%
Stamp Heptameron des Gourmets in digits
Country: France
Date: 2022-01-01
Emission: Personalized - Private
Format: Stamp
Face Value: Prioritaire No Face Value

Stamp Heptameron des Gourmets 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. 

A book is a medium for recording information in the form of writing or images. Books are typically composed of many pages, bound together and protected by a cover. Modern bound books were preceded by many other written mediums, such as the codex and the scroll. The book publishing process is the series of steps involved in their creation and dissemination.

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

Stamp, Heptameron des Gourmets, France, , Art of Cooking, Books, Gastronomy, Literature