Editing Édouard de Pomiane (section)

===First World War and 1920s===
During the [[First World War]] Pozerski served as a medical [[adjutant]] and, after various front-line postings, ended the war serving in an advanced mobile surgical unit, and receiving the [[Croix de Guerre]].<ref name=obit816>J-C. L., p. 816</ref> During the war he began the writing of {{lang|fr|Bien manger pour bien vivre}} (Eating Well to Live Well). After the war he resumed his research at the Pasteur Institute in his small laboratory there, but post-war inflation left him in need of extra income, and for a while he had second jobs, playing the violin in the orchestra of a local cinema and working as an examiner for a large pharmacy on the [[Rive Droite|Right Bank]]. He was able to give up these activities with the success of his teaching of gastrotechnology, and he returned to his research work.<ref name=obit816/>
[[File:Ecole supérieure de cuisine, professeur Pozerski - (photographie de presse) - (Agence Rol).jpg|thumb|upright=1.5|alt=Middle-aged white man with large moustache, white coat and skull-cap, surrounded by young men and women, at a cookery workbench|Teaching at the École supérieure de cuisine in 1925]]
His academic work did not distract Pozerski – in his capacity as Édouard de Pomiane – from his hobby and second profession of writing and talking about food. {{lang|fr|Bien manger pour bien vivre}} was published in 1922 by the [[Académie Française]] with a preface by a fellow gastronome, [[Henri Babinski|Ali-Bab]], (also of Polish family and from a medical background).<ref name=obit816/> He published articles and gave lectures, and from 1923 to 1929, starred in weekly programmes on [[Radio Paris]], in which he recounted stories about his culinary experiences and provided recipes illustrating his precepts. In a biographical sketch, M. M. Pack writes "Despite the fact that he was neither French nor a trained chef, these broadcasts contributed to his reputation as one of the most popular and widely respected cooks in France at the time, and made him, arguably, the food world’s first media personality".<ref name=pack/>