Eggs, Cheese and Butter in Old Regime France: Le Grand d'Aussy's History of French Food, #3
5/5
()
About this ebook
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.
Jim Chevallier
Jim Chevallier is a food historian who has been cited in "The New Yorker", "The Smithsonian" and the French newspapers "Liberation" and "Le Figaro", among other publications. CHOICE has named his "A History of the Food of Paris: From Roast Mammoth to Steak Frites" an Outstanding Academic Title for 2019. His most recent work is "Before the Baguette: The History of French Bread". He began food history with an essay on breakfast in 18th century France (in Wagner and Hassan's "Consuming Culture in the Long Nineteenth Century") in addition to researching and translating several historical works of his own. He has been both a performer and a researcher, having worked as a radio announcer (WCAS, WBUR and WBZ-FM), acted (on NBC's "Passions", and numerous smaller projects). It was as an actor that he began to write monologues for use by others, resulting in his first collection, "The Monologue Bin". This has been followed by several others over the years.
Read more from Jim Chevallier
The Monologue Bin Rating: 2 out of 5 stars2/5Thirty Monologues for Teens Rating: 5 out of 5 stars5/5Suicide Monologues for Actors and Others Rating: 0 out of 5 stars0 ratingsMonologues for Teens and Twenties (2nd edition) Rating: 0 out of 5 stars0 ratingsBULLIES: Monologues on Bullying For Teens and Adults Rating: 0 out of 5 stars0 ratingsBefore the Baguette: The History of French Bread Rating: 0 out of 5 stars0 ratingsA Tour of Two Cities: 18th Century London and Paris Compared Rating: 0 out of 5 stars0 ratingsFeasting with the Franks Rating: 0 out of 5 stars0 ratingsAugust Zang and the French Croissant: How Viennoiserie Came to France Rating: 0 out of 5 stars0 ratingsParis Poems Rating: 3 out of 5 stars3/5About the Baguette: Exploring the Origin of a French National Icon Rating: 5 out of 5 stars5/5How to Cook an Early French Peacock: De Observatione Ciborum - Roman Food for a Frankish King (Bilingual Third Edition) Rating: 0 out of 5 stars0 ratingsHow To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court Rating: 5 out of 5 stars5/5Bread, Pastry and Sweets in Old Regime France Rating: 0 out of 5 stars0 ratingsThe Old Regime Police Blotter I: Bloodshed, Sex & Violence In Pre-Revolutionary France Rating: 5 out of 5 stars5/5Apres Moi le Dessert: A French Eighteenth Century Model Meal Rating: 5 out of 5 stars5/5Beer, Cider and Spirits in Old Regime France Rating: 5 out of 5 stars5/5Feasts and All Their Finery: Elegant Dining in Old Regime France Rating: 0 out of 5 stars0 ratings
Related to Eggs, Cheese and Butter in Old Regime France
Titles in the series (3)
Eggs, Cheese and Butter in Old Regime France: Le Grand d'Aussy's History of French Food, #3 Rating: 5 out of 5 stars5/5Catholic Fasting in France: From the Franks to the Eighteenth Century Rating: 0 out of 5 stars0 ratingsA History of Wine in France from the Gauls to the Eighteenth Century Rating: 5 out of 5 stars5/5
Related ebooks
Feasts and All Their Finery: Elegant Dining in Old Regime France Rating: 0 out of 5 stars0 ratingsBread, Pastry and Sweets in Old Regime France Rating: 0 out of 5 stars0 ratingsFeasting with the Franks Rating: 0 out of 5 stars0 ratingsBeer, Cider and Spirits in Old Regime France Rating: 5 out of 5 stars5/5The Compleat Housewife: Or, Accomplish'd Gentlewoman's Companion Rating: 4 out of 5 stars4/5About the Baguette: Exploring the Origin of a French National Icon Rating: 5 out of 5 stars5/5Greek-Inspired Brunch: Morning Delights with a Mediterranean Twist Rating: 0 out of 5 stars0 ratingsSquirrel Pie (and other stories): Adventures in Food Across the Globe Rating: 4 out of 5 stars4/5Diary of a Pint-Sized Farmer: A Year of Keeping Sheep, Raising Kids, and Staying Sane Rating: 4 out of 5 stars4/5Let the Meatballs Rest: And Other Stories About Food and Culture Rating: 0 out of 5 stars0 ratingsFood History & Recipe Origins: The Origins of the Names of the World's Favorite Recipes Rating: 0 out of 5 stars0 ratingsA Cheesemonger's History of The British Isles Rating: 4 out of 5 stars4/5Mangiamo: Incredible Italian Dishes Inspired by a Couple's Roots and Travels Rating: 0 out of 5 stars0 ratingsCheese, Illustrated: Notes, Pairings, and Boards Rating: 0 out of 5 stars0 ratingsDinner with Darwin: Food, Drink, and Evolution Rating: 5 out of 5 stars5/5Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers Rating: 0 out of 5 stars0 ratingsLunch Lessons: Changing the Way America Feeds Its Child Rating: 4 out of 5 stars4/5Irish Puddings, Tarts, Crumbles, and Fools: 80 Glorious Desserts Rating: 0 out of 5 stars0 ratingsFruit Cake: Recipes for the Curious Baker Rating: 0 out of 5 stars0 ratingsThe Siete Table: Nourishing Mexican-American Recipes from Our Kitchen Rating: 0 out of 5 stars0 ratingsNew England Pie: History Under a Crust Rating: 4 out of 5 stars4/5The National Trust Book of Puddings: 50 irresistibly nostalgic sweet treats and comforting classics Rating: 0 out of 5 stars0 ratingsNothing More Comforting: Canada's Heritage Food Rating: 5 out of 5 stars5/5Seasonal European Dishes Rating: 0 out of 5 stars0 ratingsThe Great History of Mozzarella Rating: 0 out of 5 stars0 ratingsApres Moi le Dessert: A French Eighteenth Century Model Meal Rating: 5 out of 5 stars5/5Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food Rating: 0 out of 5 stars0 ratingsThe Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy Rating: 4 out of 5 stars4/5How To Cook: The Victorian Way With Mrs Crocombe Rating: 5 out of 5 stars5/5A Cheesemonger's Compendium of British & Irish Cheese Rating: 0 out of 5 stars0 ratings
Cooking, Food & Wine For You
Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes Rating: 4 out of 5 stars4/5Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day Rating: 5 out of 5 stars5/5From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes Rating: 0 out of 5 stars0 ratingsThe Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health Rating: 5 out of 5 stars5/5The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratingsThe Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes Rating: 5 out of 5 stars5/5Self-Sufficiency Handbook: Your Complete Guide to a Self-Sufficient Home, Garden, and Kitchen Rating: 4 out of 5 stars4/5Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot Rating: 5 out of 5 stars5/5Small Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining Rating: 5 out of 5 stars5/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5Edible Wild Plants Rating: 4 out of 5 stars4/5Back to Eden Rating: 4 out of 5 stars4/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5The Keto for Two Cookbook: 100 Delicious, Keto-Friendly Recipes Just for Two! Rating: 5 out of 5 stars5/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5Homegrown & Handmade: A Practical Guide to More Self-Reliant Living Rating: 4 out of 5 stars4/5Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5Foraging for Survival: Edible Wild Plants of North America Rating: 0 out of 5 stars0 ratings
Reviews for Eggs, Cheese and Butter in Old Regime France
1 rating0 reviews
Book preview
Eggs, Cheese and Butter in Old Regime France - Jim Chevallier
Eggs, Cheese and Butter in Old Regime France
by Pierre Le Grand d'Aussy
Notes and translation by Jim Chevallier
Chez Jim Books
Eggs, Cheese, and Butter in Old Regime France
by Pierre Jean-Baptiste Le Grand d'Aussy and Jim Chevallier
Published by Chez Jim Books at Smashwords
Copyright 2013 by Jim Chevallier
All rights reserved, including the right of reproduction in any form.
Published by:
Chez Jim Books
To contact the editor, e-mail: jimchev@chezjim.com
Although the editor and publisher have made every effort to ensure the accuracy and completeness of these translations and any additional information contained in this book, we assume no responsibility for errors, inaccuracies, omissions, or any inconsistency herein.
Smashwords Edition, License Notes
This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.
About Le Grand d'Aussy's work
The current volume has been extracted, translated and retitled from Pierre Jean-Baptiste Le Grand d'Aussy's classic work on French food and drink, which has come down to us with the slightly misleading title of Histoire de la vie privée des Français depuis l’origine de la nation jusqu’à nos jours; that is, History of the private life of the French from the origin of the nation until our days
. Though Le Grand originally intended to produce such a comprehensive work, in practice he only finished the three volumes on food and drink (first published in 1783). Incomplete as these may be in terms of the overall project, they 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