A French culinary encyclopedia first published in 1938, revised across several editions by professional chefs and food historians, treated as a standard reference across classical and regional European cooking.
Facts
PublisherHamlyn
Publication Year2009
Source Typeculinary-reference
Reliability Tier1
The standard French culinary encyclopedia, first published in 1938 and periodically revised by professional chefs and food historians. Sources
Larousse Gastronomique
Hamlyn, 2009
Claims Backed By This Source (87 claims)
This source backs 87 claims across the atlas. As facts: 10 well-attested. As cited relationships: 72 connected. Plus 5 entities citing it as a general reference with no single fact or relationship attached.
Disposition By Topic
- Cuisines, 64 claims: 64 connected.
- Dishes, 13 claims: 3 well-attested, 7 connected, 3 general references.
- Drinks, 5 claims: 2 well-attested, 1 connected, 2 general references.
- Sources, 5 claims: 5 well-attested.
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