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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Amphitryon | ||
 This word means, a host, the provider of dinner; however, through the centuries it has come to mean something more. Grimod de la Reyniere, a French author during the early l9th century, wrote Le Manuel des Amphitryons, a dissertation upon the art of carving, a compendium of menus, together with some informative notes on the polite art of dining. He was one of the first writers to attempt to give gastronomy an intellectual quality. |