	Site Map \| FAQ in Daily Almanac for Nov 11, 2009 Search White Pages
Skip Navigation Home American Indian Heritage Month Atlas Encyclopedia Dictionary Thesaurus Features Quizzes Timelines Countries Slideshows

Fact Monster Kid's reference,
games, quizzes

Editor's Favorites

Encyclopedia

Carême, Marie Antoine

Carême, Marie Antoine (märē' äNtwän' kärem') [key], 1784–1833, celebrated French cook and gastronomist. He was chef for Talleyrand, Czar Alexander I, George IV, and Baron Rothschild. His writings on the culinary art include L'Art de la cuisine française (5 vol., 1833–34).

See more Encyclopedia articles on: Food and Cooking: Biographies

Premium Partner Content

Related content from HighBeam Research on: Marie Antoine Carême

La Careme de la Careme: Andy Lynes experiences a colourful and tasty vocation lesson in the history of the Regency period.(FRONTLINE) (History Today)

From haute cuisine to high profits: chefs of the venerable American Culinary Federation create tomorrow's restaurant trends; they provide hints to future food manufacturing opportunities.(the chef's edge) (Prepared Foods)

Discovering the real bordelaise (New Orleans Magazine)

West-Sooby, John, ed. Consuming Culture: The Arts of the French Table.(Book review) (Nineteenth-Century French Studies)

Russian evolution: the motherland's deli cuisine, it turns out, is the ultimate comfort food for Los Angeles winters.(GRAND TOURS) (Los Angeles Magazine)

Infoplease Tools