Manuel des Amphitryons (English)

…He grew up in a wealthy family, with his grandfather a pork butcher and his father a tax collector. He became a lawyer at the Paris High Court, but was not very good at his job. He survived the turbulent times by surprising people with his shocking acts at banquets. His main work, “Manuel des Amphitryons” (1808), is a comprehensive guide to meals for the new bourgeoisie that emerged after the French Revolution. He also created a system of “judges of taste,” requiring food vendors to submit dishes and foods for advertising purposes, and generously awarded them “certificates of taste” for a fee. …

*Some of the terminology that mentions "Manuel des Amphitryons" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…豚肉屋を祖父に，総括徴税請負人を父にもち，富裕な家庭に育った彼は，いったんはパリ高等法院の弁護士となったが，その仕事はさっぱりせず，もっぱら宴席で人のどぎもをぬく挙に出て，人を驚かしつつ，動乱期を生きのびる。主著《饗応の手引きManuel des Amphitryons》(1808)は，フランス大革命以後に出現した新興ブルジョアジー向けの食事万端にわたる指南書である。また自ら〈味の裁判官〉制度を創設し，宣伝効果をあてこむ食品業者に料理や食品を提出させ，有料で味の裁定を下し〈美味認可証〉なるものを気前よく与えた。…

※「《Manuel des Amphitryons》」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報