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The Old Masters (chromolitho)
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The Old Masters (chromolitho)
976495 The Old Masters (chromolitho) by English School, (19th century); Private Collection; (add.info.: The Old Masters. Famous chefs: Marie-Antoine Careme (1784-1833); Charles Elme Francatelli (1805-1876); William Gunter; Alexis Soyer (1810-1858); Louis Eustache Ude (c1769-1846). Illustration for The Encyclopaedia of Practical Cookery edited by Theodore Francis Garrett (L Upcott Gill, c 1890).); © Look and Learn
Media ID 23036156
© Look and Learn / Bridgeman Images
Alexis Soyer Bake Baking Chefs Cookery Cooks Cratsmanship Cuisine Fine Gastronomer Gastronomy Handywork Taste Craftsmen Craftswoman Dine Mealtime
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The Old Masters - A Glimpse into the Culinary Legends of the 19th Century
EDITORS COMMENTS
. This photo print, titled "The Old Masters" takes us on a delightful journey back in time to the 19th century. Capturing the essence of fine food and cookery, this image showcases renowned chefs who left an indelible mark on gastronomy. Among these culinary legends are Marie-Antoine Careme, Charles Elme Francatelli, William Gunter, Alexis Soyer, and Louis Eustache Ude. Each chef contributed their unique talents and expertise to elevate cuisine to new heights during this era. With its rich colors and intricate details, this chromolitho print offers a glimpse into the world of these celebrated figures. Their portraits exude confidence and mastery as they stand proudly beside their culinary creations. From French delicacies to Italian flavors, these chefs brought together diverse influences from across Europe. Their craftsmanship is evident in every dish they prepared - a testament to their dedication and passion for cooking. As we admire this remarkable piece of artistry by Bridgeman Images, we are reminded of how food has always been a universal language that transcends borders. It unites cultures and brings people together through shared experiences at mealtime. "The Old Masters" serves as a tribute not only to these legendary chefs but also to the enduring legacy they left behind in shaping our modern understanding of taste and culinary excellence.
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