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A journey through the origins of cooking |
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Discover, debate, ask questions, and share little-known facts about our culinary past in this rich mosaic of historical fact, folklore and legend.
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JOURNEY INTO HISTORY:
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The Advent Of The Restaurant |
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Francis Blagdon, a London journalist, was well acquainted with Paris before the French Revolution. He came to France immediately after the ratification of the preliminary treaty to the Peace of Amiens (the Preliminaries of Peace were concluded at London on 1st October, 1801), that is to say, he arrived in Paris during the last week of October 1801. The following pages are his description of the advent of the restaurant, and what one could expect when dining there.
Click here to read this historical article >>>
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GAPS IN GASTRONOMY:
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What Is A Friand? |
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According to Nouveau Larousse Gastronomique (1967), a friand is made of puff pastry, and is stuffed with sausage meat (in other words, a sausage roll).
Click here to read and contribute to the current debate >>>
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SAVOURING THE PAST:
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Cheese Tarts Or Flans |
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Cheese tarts or flans were immensely popular in the seventeenth and eighteenth centuries in France. Les Délices de la Campagne, originally published in 1654, gives four recipes, including the one that follows from the 1713 edition.
Click here to read the recipe >>>
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