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Paris has played a unique role in world gastronomy, influencing
cooks and gourmets across the world. It has served as a focal point
not only for its own cuisine, but for regional specialties from
across France. For tourists, its food remains one of the great
attractions of the city itself. Yet the history of this food
remains largely unknown. A History of the Food of Paris brings
together archaeology, historical records, memoirs, statutes,
literature, guidebooks, news items, and other sources to paint a
sweeping portrait of the city's food from the Neanderthals to
today's bistros and food trucks. The colorful history of the city's
markets, its restaurants and their predecessors, of immigrant food,
even of its various drinks appears here in all its often surprising
variety, revealing new sides of this endlessly fascinating city.
This collection of original scenes for two people presents examples
of the kinds of situations frequently seen in television shows such
as police and hospital dramas and sitcoms: a doctor revealing test
results to a patient, a detective interrogating a suspect, a
character scheming to deceive a friend... Each section is preceded
by a discussion of the situations or locations in question and
their use in such shows. Whether you are an actor looking for a
scene to work on in class or a writer who would like to write for
TV, this collection has a wealth of scenes and subjects to offer
you.
Overview The Gauls sat on hay (or maybe dog skins) to eat; the
Romans lay on couches; the Franks preferred benches and stools. For
a long time, lighting came from candles and torches. Dishes could
be made of metal, marble, glass, porcelain, earthenware, and other
materials. Silver and gold were used not only for platters but
sometimes even for tables. The eighteenth century writer Le Grand
d'Aussy takes a sweeping look at the furniture and furnishings used
for meals over hundreds of years in France. In the process, he
highlights some key developments in French industry: the
introduction of faience, the development of what became the famous
porcelain of Sevres. He ends his account with a glittering
inventory of one medieval king's collection of objects in silver
and gold. This new translation makes yet another portion of Le
Grand's monumental work on food history available to
English-speakers and provides ample insight for food historians,
lovers of fine antiques and students of industry alike.
This new translation offers readers of English a unique look at
eighteenth century London and England generally, compared to Paris
and France in the same period. It was written by the sharp-tongued
and observant journalist Linguet, who had moved there to start a
French periodical far from French censorship. His observations
range from overviews of official institutions like the Law and
religion to descriptions of houses, furniture, markets. etc.
Is bacon fat meat? Chicken? Cheese? Eggs? All of these have been
considered, at different times, meat or meatless foods by the
Catholic Church. The eighteenth century historian Le Grand d'Aussy
included several long passages on the complex history of Catholic
fasting in France in his master work on the history of French food.
Taken together, they explore the often surprising twists and turns
this practice took from the time of the Franks to his own.
Throughout the Old Regime, the distinction between meat and
fast-day foods was central to French dining; the exact definitions,
however, of what was meat and what was not and what days were to be
observed as fast days shifted dramatically over this period. Le
Grand, a former Jesuit, was particularly well-qualified to discuss
this issue and does so with authority and wit, citing innumerable
older sources in a rare, comprehensive study of this practice in
France. He does so however across chapters on poultry, fish, eggs
and dairy and seasonings (sometimes shamelessly digressing from a
chapter's subject to look more closely at this issue). These
passages have been newly translated and brought together here for a
work sure to interest those with an interest in the history of
French food or Catholicism itself.
Where did the baguette come from? A simple enough question, but
this search for an answer ranges from the long breads of Babylon
and Egypt to the first long (but wide) breads in France to the
gradual evolution of long narrow breads from the eighteenth into
the twentieth century, resulting in both the roll-sized "flute" and
the gigantic jockos of the nineteenth century.
Overview Green eggs were popular once, and long before Dr. Seuss,
in France. Poached eggs were served with orange juice and spices.
Easter eggs inspired not egg hunts, but loud, raucous processions.
Cheese might be eaten with sugar and even cinnamon. Brie and
Parmesan cheese were popular long before modern times. Butter could
be preserved with salt, but also by being melted and put in
earthenware jars. On fast days, when meat was forbidden, sometimes
eggs were allowed, in other periods they were not; the same thing
was true of milk and cheese. These facts are all found in the brief
but wide-ranging chapter the eighteenth century writer Le Grand
d'Aussy included on eggs and dairy products in his three volumes on
the history of French food. Two hundred years later, modern food
historians still turn to Le Grand's work for information on various
foods, and this new translation gives a sample of the varied and
colorful information they find there. NOTE: The section on fasting
in this work is also included in the separate work "Catholic
Fasting in France." If your own interest is in fasting per se, that
work might be a better choice.
Le Grand d'Aussy ends his three-volume history of French food with
these exuberant chapters, bristling with colorful details, about
how fine dining in France grew more formal and more ambitious,
remaining extravagant (by today's standards) even after the
sometimes stunning, sometimes laughable excesses of the Middle Ages
were reigned in and more sophisticated service and entertainment
replaced a host of mechanical devices, pantomimes, and outright
exotica. Le Grand draws on a classic cookbook and several forgotten
memoirs to bring a wealth of details on menus, table decoration,
royal households, customs, and entertainments to those who study
the Middle Ages, food history, decoration or simply France in all
its infinite variety. For the first time, this rich and unique text
is available in English
This original collection includes a number of poems on Paris, the
Seine, the gargoyles of Notre Dame, the shifting moods of the city
and the nostalgia it inspires. A quirky homage to garlic ("Saloon")
is followed by a number of poems on great art (Picasso, Renoir,
Japanese prints). The collection ends with an elegy to the author's
mother. The same collection is also available on CD.
One of the most complete histories of wine in France was written in
the eighteenth century, a long chapter within Le Grand d'Aussy's
masterwork on French food and wine (hopefully but misleadingly
titled "History of the private life of the French from the origin
of the nation until our days"). Le Grand starts with the Gauls,
Greeks and Romans and the introduction of wine into France before
discussing its development over the centuries and the appearance of
the retail trade - merchants, taverns, inns - where wine could
first be bought "by the pot." Starting with the first earthen
vessels and wineskins used to transport wine, he traces the
appearance of that useful microtechnology, the bottle. Drawing (as
he does throughout) on a wealth of earlier authors, Le Grand lists
the various wines that had been most popular over the centuries and
then gives a brief look at some of the most commonly used grapes.
He touches on wine from unexpected places such as Brittany,
Normandy and... Paris, which for centuries was known for its wine
before detouring for some pages into a squabble between Burgundy
and Champagne. The French also drank foreign wines, including,
once, those of Gaza and Cyprus, and he casts a glance at those
before describing the ways in which wine could be used as a gift or
payment and the celebrations associated with it. He ends with a
look at "artificial wines," the highly flavored ancestors of todays
cocktails and with the misnamed "fruit wines." Though frequently
cited in culinary texts, Le Grand's masterwork is rarely translated
at length and this new modern translation is a rare opportunity to
experience the scholarship and lively tone of this classic work
directly.
The Bastille is most known for being destroyed - it has endured as
a symbol of absolute power that fell to popular anger. But few
people, even in France, know anything about the actual prison,
notably what it was like inside and the details of how the
prisoners were really treated. As it happens, Linguet, once quite
famous as a lawyer and journalist, was not only in it, but wrote
about the experience, and did so only a few years before it fell -
some of have said this book provoked its fall. Certainly it helped
raise popular indignation against what many Parisians knew only as
a looming presence at the end of one of its main streets.
Ironically, most of what Linguet describes is less sinister than
many ideas people had then and some still have now of the prison -
its very secrecy made it seem more ominous. An accomplished
journalist, Linguet describes arrival at the prison, the rooms, the
furniture, the food, the guards, the rules, the chapel, even the
clock (which showed two chained figures) and a wealth of other
details. His own description of the castle is an enduring classic.
But this annotated edition adds a great deal of additional
information, even describing the various types of toilets in the
cells. Extensive footnotes offer additional background and
explanations of Linguet's references. This edition also includes an
appendix with examples of input and exit forms, a description of
the entire complex, two annotated views of the Bastille complex, a
closer look at the meals served there and another prisoner's
letter, with further descriptions of the conditions there, as well
as an extensive bibliography. Whether your interest is in the
French Revolution, the Old Regime, the history of prisons, or the
forgotten but fascinating Linguet himself, this modern edition of
an eighteenth century classic offers a wealth of material. NOTE:
This edition is identical with that previously published by Jim
Chevallier; the work has been retitled to distinguish it from
standard public domain versions without annotation.
In Pre-Revolutionary France, sodomy (in all its different meanings)
was, in theory, a capital crime, whether practiced between men
(sodomites), women (tribads), heterosexual couples or (since it
included masturbation) alone. In practice, most sodomy cases
involved men, though this collection includes two legal cases
involving women with a "monstrous attachment" to their own sex and
a general glance at "unnatural" practices between heterosexuals. In
some famous cases - Chausson and Fabri, Deschauffours, Pascal, etc.
- the men were indeed burned at the stake, though most (not all) of
these cases also involved crimes of violence. But more often, those
arrested were exiled, locked up or... sent to a regiment. This
second volume of the Old Regime Police Blotter - a series of period
sourcebooks - presents a number of these cases, including, for the
first time in English, most of the trial transcripts for the
Chausson and Deschauffours cases and extensive material from the
abbe Desfontaines' case (which briefly involved Voltaire), as well
as an overview of Old Regime law on this subject and a look at some
of the applicable slang. A rich parade of characters - some sordid,
some admirable, some a touch comic - appears in this material, as
well as a great deal of very human drama.
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