Natural Gourmet Institute: Difference between revisions
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The '''Natural Gourmet Institute for Health and Culinary Arts''' | The '''Natural Gourmet Institute for Health and Culinary Arts''' was a vegetarian cooking school in Manhattan, New York, founded in 1977 by [[Annemarie Colbin]]. Colbin campaigned against overly-refined food and taught about its connection to poor health. She was the author of ''Food and Healing''<ref>[https://openlibrary.org/isbn/9780345303851 Food and Healing] by Annemarie Colbin, 1986, Ballantine Books; ISBN 978-0345303851</ref> and other books. The Natural Gourmet Institute taught cooking techniques from a variety of cuisines around the world, teaching that the food should be whole, fresh, traditional, balanced, local, seasonal and delicious. The menus were largely, but not exclusively, plant-based. | ||
In early 2019, the Natural Gourmet was subsumed by the Institute of Culinary Education<ref>Press Release from [https://www.prnewswire.com/news-releases/the-institute-of-culinary-education-launches-natural-gourmet-center-300775002.html The Institute of Culinary Education, Jan 08, 2019], last access 12/8/2020.</ref> | In early 2019, the Natural Gourmet was subsumed by the Institute of Culinary Education<ref>Press Release from [https://www.prnewswire.com/news-releases/the-institute-of-culinary-education-launches-natural-gourmet-center-300775002.html The Institute of Culinary Education, Jan 08, 2019], last access 12/8/2020.</ref>, which announced its intention to keep the Natural Gourmet education track available as a separate option. | ||
== Notes == | |||
Latest revision as of 21:16, 8 December 2020
The Natural Gourmet Institute for Health and Culinary Arts was a vegetarian cooking school in Manhattan, New York, founded in 1977 by Annemarie Colbin. Colbin campaigned against overly-refined food and taught about its connection to poor health. She was the author of Food and Healing[1] and other books. The Natural Gourmet Institute taught cooking techniques from a variety of cuisines around the world, teaching that the food should be whole, fresh, traditional, balanced, local, seasonal and delicious. The menus were largely, but not exclusively, plant-based.
In early 2019, the Natural Gourmet was subsumed by the Institute of Culinary Education[2], which announced its intention to keep the Natural Gourmet education track available as a separate option.
Notes
- ↑ Food and Healing by Annemarie Colbin, 1986, Ballantine Books; ISBN 978-0345303851
- ↑ Press Release from The Institute of Culinary Education, Jan 08, 2019, last access 12/8/2020.