CULINARY ART IN ITALY by Alberto Cougnet – 1910
Academia Barilla - Gastronomic Library
Did you know that "L'Arte Culinaria in Italia" by Alberto Cougnet is one of the first twentieth-century cookery treatises written in an original and modern style, without using French terminology?
"Culinary art in Italy" by Alberto Cougnet (1850–1916) is one of the first culinary treatises of the nineteenth century to be written in an original and modern style, without using French terminology.
Descending from an ancient family of Nice, Cougnet, between 1880 and 1914, assembled a rich collection of menus that bear witness to social life between the nineteenth and twentieth centuries, now housed in the Academia Barilla Library. He also collected contributions from important Italian chefs of his day, making the work a valuable historical resource.
The two-volume publication helped define a professional Italian gastronomic culture, overcoming the hegemony of French haute cuisine.