Georges Auguste Escoffier

Home > ... > Sports and Everyday Life > Food and Drink > Food and Cooking: Biographies > ...

Georges Auguste Escoffier

The Columbia Encyclopedia, Sixth Edition | 2008 | The Columbia Encyclopedia, Sixth Edition. Copyright 2008 Columbia University Press. (Hide copyright information) Copyright

Georges Auguste Escoffier , 1846-1935, French authority on cooking. Regarded by some as the greatest chef in history, he went to work at the age of 13 in his uncle's kitchen in Nice. Six years later he became chef at the Reine Blanche in Paris, which was to become the Moulin Rouge. He was later chef at the Grand Hotel in Monte Carlo and finally at the Ritz Hotel in London, where he created some of his most famous dishes, among them peach Melba, named after the Australian singer Nellie Melba. In 1920, the "king of cooks," as Escoffier was known, was awarded the French Legion of Honor. His best known book is Guide Culinaire (1902).

Hide all research tools
Print this article Print all entries for this topic Cite this article Link to this article
Link to this article

CloseClose

Create a link to this page

Copy and paste this link tag into your Web page or blog:

<a href="http://www.encyclopedia.com/topic/.aspx#1E1-Escoffie" title="Facts and information about Georges Auguste Escoffier">Georges Auguste Escoffier</a>

Add this article to Del.icio.usBookmark this article on DiigoShare this article on FacebookSubmit this article to RedditGive this article a thumbs-up on StumbleUpon
Show all research tools

Cite this article
Pick a style below, and copy the text for your bibliography.

  • MLA
  • Chicago
  • APA

"Georges Auguste Escoffier." The Columbia Encyclopedia, Sixth Edition. 2008. Encyclopedia.com. 16 Nov. 2009 <http://www.encyclopedia.com>.

"Georges Auguste Escoffier." The Columbia Encyclopedia, Sixth Edition. 2008. Encyclopedia.com. (November 16, 2009). http://www.encyclopedia.com/doc/1E1-Escoffie.html

"Georges Auguste Escoffier." The Columbia Encyclopedia, Sixth Edition. 2008. Retrieved November 16, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1E1-Escoffie.html

Learn more about citation styles

Rodin, Auguste

The Oxford Dictionary of Art | 2004 | | © The Oxford Dictionary of Art 2004, originally published by Oxford University Press 2004. (Hide copyright information) Copyright

Rodin, Auguste (b Paris, 12 Nov. 1840; d Meudon, nr. Paris, 17 Nov. 1917). French sculptor and draughtsman, one of the greatest and most influential European artists of his period. He was the first sculptor since the heyday of Neoclassicism to occupy a central position in public attention and he opened up new possibilities for his art in a manner comparable to that of his great contemporaries in painting—Cézanne, Gauguin, and van Gogh. His beginnings, however, were not auspicious. He came from a poor background, was rejected three times by the École des Beaux-Arts, and for many years worked mainly as an ornamental mason. In the winter of 1875–6 he visited Italy, where (as he later wrote to Bourdelle) ‘Michelangelo freed me from academism.’ Michelangelo was the inspiration for his first major work, a male nude, The Age of Bronze, which was exhibited at the 1877 Salon. (Like many of Rodin's statues, this exists in several casts or versions; the Rodin Museum in Paris has examples of virtually all his work. There is also a Rodin museum in Philadelphia.) It caused a sensation because the naturalistic treatment of the naked figure was so different from the idealizing conventions then current—he was even accused of having cast it from a live model.

Three years later, in 1880, his reputation now established, Rodin was commissioned by the state to make a bronze door for a proposed Musée des Arts Décoratifs. He never definitively finished the huge work—The Gates of Hell— (he worked on it intermittently until 1900 and the museum never came into being in its proposed form), but he poured some of his finest creative energy into it, and many of the nearly 200 figures that are part of it formed the basis of famous independent sculptures, most notably The Kiss and The Thinker. The several casts of the complete structure that exist were made after Rodin's death. Rodin's overall design is a kind of Romantic reworking of Ghiberti's Gates of Paradise for the Florence Baptistery, the twisted and anguished figures, irregularly arranged, reminiscent of Michelangelo's Last Judgement and Gustave Doré's illustrations for the Divine Comedy. The modelling is often rough and ‘unfinished’ and anatomical forms are exaggerated or simplified in the cause of intensity of expression.

These traits were taken further in some of Rodin's monuments, beginning with the famous group of The Burghers of Calais (1884–9), commissioned by the city of Calais for a site in front of the town hall (there are several other casts, including one in Victoria Tower Gardens, London). In the figures of the six hostages who face the threat of death, Rodin showed a variety of responses—including anguish as well as courage—to an extreme emotional crisis. The civic authorities had wanted something in a more traditional heroic-patriotic vein, and the monument was unveiled in 1895 only after years of wrangling. Even worse hostility was aroused a few years later by his statue of Balzac. This was commissioned by the Société des Gens de Lettres in 1891, but Rodin's design was so radical—an expression of the elemental power of genius rather than a portrait of an individual—that it was rejected, and the monument was not finally cast and set up until 1939—at the intersection of the boulevards Raspail and Montparnasse in Paris. It ranks as the most original piece of public statuary created in the 19th century, and Brancusi wrote that it was ‘indisputably the starting point of modern sculpture’. Rodin himself described it as ‘the sum of my whole life’.

In spite of the controversy his work caused, by 1900 Rodin was widely regarded as the greatest living sculptor, and in that year a pavilion was devoted to his work at the Paris World Fair. From this point he created no more major monuments, his sculpture consisting mainly of portrait busts, including many of eminent personalities. In his later years he was also a prolific draughtsman, mainly of the female nude, some of the drawings being highly erotic. (He was famed for his voracious sexual appetite, but this was excused as an aspect of his Olympian stature; his lovers included Gwen John and his pupil Camille Claudel (1864–1943).) He left his collection of his own work to the state to found the Musée Rodin in Paris, opened in 1919. His villa at Meudon (now a suburb of Paris) is an outstation of the museum. Rodin is buried in the garden at Meudon, with a cast of The Thinker overlooking his grave.

Although the literary and symbolic significance he attached to his work has been out of keeping with the conception of ‘pure’ sculpture that predominated in the 20th century, Rodin's influence on the development of modern art has been immense, for single-handedly he revived sculpture from a period of relative stagnation when it had lagged behind the momentous achievements of contemporary painters and made it once again a vehicle for intense personal expression. His sense of movement and energy and his use of the partial figure (particularly the torso) as a legitimate subject were among his most potent legacies, inspiring Bourdelle (his long-time assistant) for example. Just as important as his direct influence was the fervent reaction against his dominance among the avant-garde. As George Heard Hamilton writes (Painting and Sculpture in Europe: 1880–1940, 1967), ‘Perhaps the proof of his greatness is to be seen in the work of such men as Maillol, Brancusi, Lipchitz, and others, who had to reject his method and his programme in order to assert their independence. Through the loyal opposition, so to speak, Rodin's inexhaustible energies reach to the present.’

Hide all research tools
Print this article Print all entries for this topic Cite this article Link to this article
Link to this article

CloseClose

Create a link to this page

Copy and paste this link tag into your Web page or blog:

<a href="http://www.encyclopedia.com/topic/.aspx#1O2-RodinAuguste" title="Facts and information about Georges Auguste Escoffier">Georges Auguste Escoffier</a>

Add this article to Del.icio.usBookmark this article on DiigoShare this article on FacebookSubmit this article to RedditGive this article a thumbs-up on StumbleUpon
Show all research tools

Cite this article
Pick a style below, and copy the text for your bibliography.

  • MLA
  • Chicago
  • APA

IAN CHILVERS. "Rodin, Auguste." The Oxford Dictionary of Art. 2004. Encyclopedia.com. 16 Nov. 2009 <http://www.encyclopedia.com>.

IAN CHILVERS. "Rodin, Auguste." The Oxford Dictionary of Art. 2004. Encyclopedia.com. (November 16, 2009). http://www.encyclopedia.com/doc/1O2-RodinAuguste.html

IAN CHILVERS. "Rodin, Auguste." The Oxford Dictionary of Art. 2004. Retrieved November 16, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O2-RodinAuguste.html

Learn more about citation styles

Free newspaper and magazine articles

Free Article Chef meets gourmet challenge with Lunchables.(Food)
Newspaper article from: The Register-Guard (Eugene, OR); 11/17/2004

Related topics

  Edit this list

Related articles from newspapers, magazines, and more

STUDENTS COOK UP A FUTURE AT HYDE PARK'S CIA.(LIFE & LEISURE)
Newspaper article from: Albany Times Union (Albany, NY); 10/27/1996; 700+ words ; ...moment, in the institute's Escoffier Restaurant, comes when the...heart leaps for joy. At the Escoffier, named after the forefather of classical cuisine, Georges Auguste Escoffier, diners are spoiled in a soft...
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)
Magazine article from: Prepared Foods; 11/1/2004; ; 700+ words ; ...1900s, the great French chef Georges Auguste Escoffier developed what we now define...cuisine. In contrast, many of Escoffier's recipes--such as Peach...today. Early in his career, Escoffier was an army cook during the...
FOOD'S BEST SELLERS LOCAL CHEFS DEPEND ON WHAT THEY READ FOR WHAT WE TASTE
Newspaper article from: Post-Tribune (IN); 5/17/1989; 700+ words ; ...styles of cooking. He cited Escoffier, Saulnier and Thuries as his...influences. "I always go back to Escoffier (Le Guide Culinaire)," he...wisdom supplied by the late Georges-Auguste Escoffier, the French cook once described...
A Valentine dessert fit for a diva; Peach Melba can be easily prepared and enjoyed quietly at home with another.(FEATURES)(CURRENTS)
Newspaper article from: The Christian Science Monitor; 2/8/2006; 700+ words ; ...equally celebrated French chef Georges Auguste Escoffier during the singer's visit...generally accepted story is that Escoffier knew of Melba's penchant for...and vanilla ice cream. But Escoffier had a flair for presentation...
taste of the past; 1846 TO 1935.(TASTE)
Newspaper article from: Star Tribune (Minneapolis, MN); 1/11/2007; ; 548 words ; ...Lee Svitak Dean; Staff Writer Georges Auguste Escoffier, a French chef and author of...was the Savoy Hotel, where Escoffier brought discipline and organization...into a respectable profession. Escoffier simplified and modernized traditional...
OF-HUMAN-INTEREST: A LOOK AT THE LIGHTER SIDE OF THE NEWS
News Wire article from: United Press International; 10/28/1999; 670 words ; ...THE WAY... Today is the anniversary of the birth, in 1846, of celebrated French chef Georges Auguste Escoffier. What's his claim to fame? Escoffier invented the peach _ or peche _ Melba in honor of opera singer Dame Nellie Melba...
DELMONICO STARTERS GET NEW DATES DELMONICO'S ITALIAN STEAKHOUSE.(PREVIEW)
Newspaper article from: Albany Times Union (Albany, NY); 10/19/2000; 498 words ; ...s. Institute birthday bash honors culinary king Georges Auguste Escoffier (1846-1935) is recognized as the ``king of...anniversary of his birth with special menus at its Escoffier Restaurant Oct. 25-28. The special lunches are...
A note of courage; ANSWERS TO CORRESPONDENTS.
Newspaper article from: The Daily Mail (London, England); 10/17/2006; 700+ words ; ...THE 19th century a former French army chef named Georges-Auguste Escoffier developed the 'modern kitchen brigade' for his...But most kitchens run a simplified version of Escoffier's system. A short order chef is something from...
HISTORY SERVES UP FOOD NAME TIDBITS BY KAREN MILTNER ROCHESTER DEMOCRAT AND CHRONICLE.(LIFE & LEISURE)
Newspaper article from: Albany Times Union (Albany, NY); 6/27/2001; 528 words ; ...celebrity-inspired. The authoritative French chef Georges-Auguste Escoffier created the dessert, which consists of syrup...named the toast in a conversation with his chef, Escoffier. Now let's grill sirloin. Which king dubbed...
BRIEFLY/ ON THE SIDE
Newspaper article from: The Gazette; 1/8/2003; ; 590 words ; ...the frozen food section. Hats off to star chef Georges-Auguste Escoffier was arguably the first celebrity chef. In the late...Broadmoor will pay homage to him at "A Salute to Escoffier, Grand Buffet," a benefit for the Education Fund...
Click to see an enlarged picture
Georges Auguste Escoffier. Wikimedia Commons (Public Domain)

For students and teachers!

Encyclopedia.com provides students and teachers facts, information, and biographies from verified, citable sources, including:

Encyclopedia.com provides students and teachers facts, information, and biographies from verified, citable sources, including:

Popular on Newser:

OMG, Enuf With Ur Duckface

(11/15/2009 7:50:02 PM)

'The Wasilla Whack-Job' Reads My Blog!

(11/15/2009 10:14:01 PM)

Carrie Prejean's Sex Tapes Bare GOP Hypocrisy

(11/16/2009 6:37:02 PM)

Obama Bow: Right Idea, Wrong Bow

(11/16/2009 5:52:03 PM)

Plastics 'Feminizing' Baby Boys

(11/16/2009 11:25:00 AM)