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'''''L'Art culinaire''''' was a biweekly [[List of food and drink magazines|gastronomical magazine]] for professional chefs<ref>Amy B. Trubek, ''Haute Cuisine: How the French Invented the Culinary Profession'', 2000, {{isbn|0812217764}}, p. 85</ref> founded in Paris in 1882 by '''Maurice Dancourt''',<!--redirects here--> who later used the pseudonym '''Châtillon-Plessis'''. Its first issue appeared as a supplement to ''[[La Petite Revue illustrée: littéraire, artistique et gastronomique]]'' in January 1883. Its editors and contributors included [[Philéas Gilbert]], [[Auguste Escoffier]], and other leading chefs. In the 1890s, it was edited by Châtillon-Plessis and became "the leading professional culinary journal in the world", with contributors across Europe and North America, and a claimed readership of 10,000. During the [[World War I|first World War]], it was published irregularly, and after the war, it lost prestige and contributors, including Escoffier, Gilbert, and [[Prosper Montagné]], to ''[[La Revue culinaire]]''. Its last issue was in 1953.<ref>Bibliothèque Nationale de France, [https://catalogue.bnf.fr/ark:/12148/cb344287435 catalog record], {{issn|1149-4859}}</ref>

Starting in 1894, Escoffier contributed recipes and model menus to each issue: "L'école des menus: étude et composition de menus modernes à la maison, à l'hôtel, et au restaurant".

The magazine was originally the organ of the '''Union Universelle pour le Progrès de l'Art Culinaire''',<!--redirects here--> founded earlier in 1882, and became the organ of the '''Société des Cuisiniers français pour le Progrès de l'Art Culinaire''' (nominally the Paris section of the Union) in 1883. The Union and the Société had three goals: publishing a journal to disseminate the latest ideas; establishing a professional [[cooking school]] in Paris; and promoting culinary competitions (''concours culinaires''). The cooking school was finally established in 1891 on [[rue Bonaparte]], but failed in 1894. The first competition was held in December 1882, before the magazine was launched, the second in November 1883, and thereafter it was held annually in January. It inspired cooking competitions in [[Vienna]] (1884), [[London]] (1885), [[Brussels]] (1887), and New York (before 1892).

==See also==
* ''[[La Cuisinière Cordon Bleu]]''
* ''[[Le Pot-au-feu]]''

==Bibliography==
* Stephen Mennell, ''All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present'', 1996, {{isbn|0252064909}}, p. 169&ndash;177

==Notes==
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[[Category:1882 establishments in France]]
[[Category:1953 disestablishments in France]]
[[Category:Biweekly magazines published in France]]
[[Category:Defunct magazines published in France]]
[[Category:French cuisine]]
[[Category:French-language magazines]]
[[Category:Food and drink magazines]]
[[Category:Magazines established in 1882]]
[[Category:Magazines disestablished in 1953]]
[[Category:Magazines published in Paris]]