About: La Cuisinière Cordon Bleu

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An Entity of Type : yago:WikicatFrenchMagazines, within Data Space : dbpedia.org associated with source document(s)
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La cuisinière Cordon Bleu, also spelled as La cuisinière cordon-bleu, was a culinary magazine started in the late 1890s by French journalist Marthe Distel. The magazine offered recipes and tips on entertaining. To prompt readership, the magazine offered cooking classes to subscribers. The first one was held in the kitchens of the Palais Royal in January 1895. The classes evolved in a more formal cooking school, Le Cordon Bleu. The magazine closed in 1960s, but school continues to thrive, with more than 27 schools in 17 countries as of early 2008.

Attributes	Values
rdf:type	Thing yago:WikicatMagazinesDisestablishedIn1960 yago:WikicatMagazinesEstablishedIn1895 yago:Artifact100021939 yago:Creation103129123 yago:Instrumentality103575240 yago:Magazine106595351 yago:Medium106254669 yago:Object100002684 yago:PhysicalEntity100001930 yago:Press106263369 yago:PrintMedia106263609 yago:Product104007894 yago:Publication106589574 yago:Work104599396 magazine yago:Whole100003553 yago:WikicatDefunctMagazinesOfFrance yago:WikicatFrenchMagazines
rdfs:label	La Cuisinière Cordon Bleu (fr) La Cuisinière Cordon Bleu (en) 藍帶廚師 (雜誌) (zh)
rdfs:comment	La cuisinière Cordon Bleu, also spelled as La cuisinière cordon-bleu, was a culinary magazine started in the late 1890s by French journalist Marthe Distel. The magazine offered recipes and tips on entertaining. To prompt readership, the magazine offered cooking classes to subscribers. The first one was held in the kitchens of the Palais Royal in January 1895. The classes evolved in a more formal cooking school, Le Cordon Bleu. The magazine closed in 1960s, but school continues to thrive, with more than 27 schools in 17 countries as of early 2008. (en) La Cuisinière Cordon Bleu, également orthographiée La Cuisinière cordon-bleu, était un magazine culinaire lancé à la fin des années 1890 par la journaliste française Marthe Distel. Le magazine proposait des recettes et des conseils pour recevoir. Pour inciter le lectorat, le magazine proposait des cours de cuisine à ses abonnés. Le premier cours s'est tenu dans les cuisines du Palais-Royal en janvier 1895 et a évolué vers une école de cuisine plus formelle, Le Cordon Bleu. Le magazine a fermé dans les années 1960, mais l'école continue de prospérer, avec plus de 27 écoles dans 17 pays depuis le début de l'année 2008. (fr) 藍帶廚師（法語：La cuisinière Cordon Bleu）是由法國記者瑪蒂·迪斯特創辦的烹飪雜誌，為了增加讀者和訂閱率，藍帶廚師也為讀者開設烹飪課程，後來則發展成巴黎藍帶廚藝學校，雜誌於1960年結束出版，但是廚藝學校卻蓬勃發展，在五大洲有50所分校、學院，每年訓練20000名廚藝學生。 (zh)
dcterms:subject	1960 disestablishments in France French-language magazines Magazines established in 1895 Defunct magazines published in France Food and drink magazines French cuisine 1895 establishments in France Magazines disestablished in 1960
Wikipage page ID	15493152 (xsd:integer)
Wikipage revision ID	1079233614 (xsd:integer)
Link from a Wikipage to another Wikipage	1960 disestablishments in France French-language magazines Magazines established in 1895 L'Art culinaire Defunct magazines published in France Food and drink magazines French cuisine Le Pot-au-feu 1895 establishments in France Marthe Distel Le Cordon Bleu Magazines disestablished in 1960 Palais Royal
Link from a Wikipage to an external page	https://web.archive.org/web/20070928142558/http:/www.cordonbleu.net/International/English/dp_main.cfm
sameAs	La Cuisinière Cordon Bleu La Cuisinière Cordon Bleu La Cuisinière Cordon Bleu La Cuisinière Cordon Bleu La Cuisinière Cordon Bleu
dbp:wikiPageUsesTemplate	dbt:Authority_control dbt:Italic_title dbt:Reflist dbt:Food-magazine-stub
has abstract	La cuisinière Cordon Bleu, also spelled as La cuisinière cordon-bleu, was a culinary magazine started in the late 1890s by French journalist Marthe Distel. The magazine offered recipes and tips on entertaining. To prompt readership, the magazine offered cooking classes to subscribers. The first one was held in the kitchens of the Palais Royal in January 1895. The classes evolved in a more formal cooking school, Le Cordon Bleu. The magazine closed in 1960s, but school continues to thrive, with more than 27 schools in 17 countries as of early 2008. (en) La Cuisinière Cordon Bleu, également orthographiée La Cuisinière cordon-bleu, était un magazine culinaire lancé à la fin des années 1890 par la journaliste française Marthe Distel. Le magazine proposait des recettes et des conseils pour recevoir. Pour inciter le lectorat, le magazine proposait des cours de cuisine à ses abonnés. Le premier cours s'est tenu dans les cuisines du Palais-Royal en janvier 1895 et a évolué vers une école de cuisine plus formelle, Le Cordon Bleu. Le magazine a fermé dans les années 1960, mais l'école continue de prospérer, avec plus de 27 écoles dans 17 pays depuis le début de l'année 2008. (fr) 藍帶廚師（法語：La cuisinière Cordon Bleu）是由法國記者瑪蒂·迪斯特創辦的烹飪雜誌，為了增加讀者和訂閱率，藍帶廚師也為讀者開設烹飪課程，後來則發展成巴黎藍帶廚藝學校，雜誌於1960年結束出版，但是廚藝學校卻蓬勃發展，在五大洲有50所分校、學院，每年訓練20000名廚藝學生。 (zh)
gold:hypernym	Magazine
prov:wasDerivedFrom	wikipedia-en:La_Cuisinière_Cordon_Bleu?oldid=1079233614&ns=0
page length (characters) of wiki page	1606 (xsd:nonNegativeInteger)
foaf:isPrimaryTopicOf	wikipedia-en:La_Cuisinière_Cordon_Bleu
is Link from a Wikipage to another Wikipage of	List of food and drink magazines Cuisine bourgeoise L'Art culinaire List of magazines in France Le Pot-au-feu Marthe Distel La Cuisiniere Cordon Bleu Le Cordon Bleu Cordon Bleu Order of the Holy Spirit La cuisinière cordon-bleu
is Wikipage redirect of	La Cuisiniere Cordon Bleu La cuisinière cordon-bleu
is Wikipage disambiguates of	Cordon Bleu
is foaf:primaryTopic of	wikipedia-en:La_Cuisinière_Cordon_Bleu

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