|
Showing 1 - 25 of
46 matches in All Departments
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.
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.
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
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.
Title: Norman tales, etc.Publisher: British Library, Historical
Print EditionsThe British Library is the national library of the
United Kingdom. It is one of the world's largest research libraries
holding over 150 million items in all known languages and formats:
books, journals, newspapers, sound recordings, patents, maps,
stamps, prints and much more. Its collections include around 14
million books, along with substantial additional collections of
manuscripts and historical items dating back as far as 300 BC.The
NOVELS OF THE 18th & 19th CENTURIES collection includes books
from the British Library digitised by Microsoft. The collection
includes major and minor works from a period which saw the
development and triumph of the English novel. These classics were
written for a range of audiences and will engage any reading
enthusiast. ++++The below data was compiled from various
identification fields in the bibliographic record of this title.
This data is provided as an additional tool in helping to insure
edition identification: ++++ British Library D'Aussy, Pierre Jean
Baptiste Legrand; Hazlitt, William Carew; 1873. 8 . 12638.bbb.29.
Due to the very old age and scarcity of this book, many of the
pages may be hard to read due to the blurring of the original text,
possible missing pages, missing text and other issues beyond our
control.
This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
++++ The below data was compiled from various identification fields
in the bibliographic record of this title. This data is provided as
an additional tool in helping to ensure edition identification:
++++ Vie D'Apollonius De Tyane, Volume 1; Vie D'Apollonius De
Tyane; Pierre Jean-Baptiste Legrand D'Aussy Pierre Jean-Baptiste
Legrand d'Aussy, Pierre Ch Levesque, Apollonius (Tyanensis) Collin,
1807
This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
++++ The below data was compiled from various identification fields
in the bibliographic record of this title. This data is provided as
an additional tool in helping to ensure edition identification:
++++ Fabliaux Ou Contes Du XIIe Et Du XIIIe Siecle, Traduits Ou
Extraits D'apres Divers Manuscrits Du Temps Par Legrand D'Aussy;
Fabliaux Ou Contes Du XIIe Et Du XIIIe Siecle, Traduits Ou Extraits
D'apres Divers Manuscrits Du Temps Par Legrand D'Aussy; Pierre
Jean-Baptiste Legrand D'Aussy Pierre Jean-Baptiste Legrand d'Aussy
|
You may like...
Personal Shopper
Kristen Stewart, Nora von Waldstätten, …
DVD
R86
Discovery Miles 860
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
|