Brown, Hilary (1952–)
Brown, Hilary (1952–)
Scottish chef and restaurateur. Born 1952 in Glasgow, Scotland; Glasgow College of Domestic Science, BS in food and nutrition (1973); m. David Brown (restaurateur).
Renowned chef, taught home economics for 2 years before starting La Poitinière in Gullane, East Lothian, with husband (1975); earned widespread acclaim for excellently chosen and executed no-choice menus and impressive wine list, resulting in tables being booked several months in advance; served simple Scottish cooking with gourmet flair; sold restaurant (2000) much to chagrin of food critics; has continued career as chef, writing cookbooks and appearing on tv food shows. Was the 1st woman in Scotland to be honored with Michelin Star, along with Betty Allen (1990).
More From encyclopedia.com
Professionalization , PROFESSIONALIZATION. Professionalization in food preparation, food media, food styling, restaurant training, and food production assures the consumer… Health Foods , NATURAL FOODS. The concept of natural foods is obscure from many perspectives. Although international literature offers no clear definition, the term… Meal , MEAL
MEAL. Academic interest in meals, while crossing many disciplines, is concentrated mostly in the fields of social anthropology and sociology. Th… Frozen Foods Industry , FROZEN FOODS. In the early twenty-first century, frozen foods are an important component of meals prepared and served in both homes and restaurants.… Food , Food and gender exemplify the total social phenomenon identified by the anthropologist Marcel Mauss (1872–1950) as those social practices so ingraine… A La Carte , à la carte / ˌä lä ˈkärt; lə/ • adj. (of a menu or restaurant) listing or serving food that can be ordered as separate items, rather than part of a s…
You Might Also Like
NEARBY TERMS
Brown, Hilary (1952–)