Eggs, Cheese and Butter in Old Regime France
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.
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Eggs, Cheese and Butter in Old Regime France
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.
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Eggs, Cheese and Butter in Old Regime France

Eggs, Cheese and Butter in Old Regime France

Eggs, Cheese and Butter in Old Regime France

Eggs, Cheese and Butter in Old Regime France

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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.

Product Details

BN ID: 2940016077673
Publisher: Chez Jim
Publication date: 01/08/2013
Sold by: Barnes & Noble
Format: eBook
File size: 108 KB

About the Author

Pierre Jean-Baptiste Legrand d’Aussy (June 3, 1737 - December 6, 1800) was a former Jesuit who became an important cultural historian and compiler.
He is most known today for his three volumes on French food and drink (first published in 1783).These are almost manically thorough in their examination of the specific subject and have remained, over the centuries, some of the prime sources on the subject. Not only do even modern writers continue to draw on them for key information, more than one writer (in both French and English) has shamelessly copied whole stretches of Le Grand's work, well after it was written, and presented it as their own.
Le Grand at one point refers to himself as a “compiler” and certainly one of the strengths of his work is that it brings together a wealth of information drawn from earlier sources, some classics of their respective periods, some profoundly obscure. He began as a Jesuit and brings to his task the methodical, erudite and demanding precision which made the Jesuits so admired as teachers. But his personality – passionate, determined, unsparing, but also compassionate, even witty and sensual – shines through. When he thinks a previous writer has written nonsense, he says so, succinctly. When he feels obliged to work his way through fastidious, if important material, he lets his impatience show. When he includes an anecdote more because it is entertaining than because it is essential, he does so without apology. At the rare moments when he draws on his personal experience or acquaintance, he brings us vividly into the instant.
He is, in a word, not only an informative but a lively and enjoyable writer, but one who, in English, is more often cited than translated at length. The present work is part of an effort to remedy that, if only in small measure.
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