Comments for Almanach des Gourmands

Comment on About by Carolin

Carolin — Sun, 17 Feb 2013 16:47:59 +0000

Hi Tom, Thanks for the encouragement. And a mention in PPC would be fantastic. Thanks. You mean the cookbook fair next week? I plan to stop in but the 50th anniversary of the Salon de l’Agriculture is also then… that is my absolute favorite event and I have lots to learn and look at there. However, are you going to the fair? Do let me know and/or if there’s anything you’d like me to report in on there.

Comment on About by tom jaine

tom jaine — Thu, 14 Feb 2013 17:02:19 +0000

Great blog Carolin. Good to see you up and running. I will post an item in PPC. Are you going to be at the Salon des Livres Gourmands?

Tom

Comment on On Veal. by Veal. » Almanach des Gourmands

Veal. » Almanach des Gourmands — Thu, 07 Feb 2013 13:01:30 +0000

[...] On Veal. [...]

Comment on Beef. by Carolin

Carolin — Thu, 31 Jan 2013 19:08:54 +0000

Thanks for the thoughtful comment. Grimod himself was a great admirer of British beef, although he seems to have been unfamiliar with the term ‘ros beef’ and refers to it merely as ‘beefsteak’. As you can see if you read his complete entry about beef (there’s more I hope to go back to in future entries), he felt it was a dish that “well merits a trip across the Channel in order to know it,” although he somewhat sniffily noted that although it formed the principal platter at an English dinner, “with us it is but an hors d’oeuvre”… well, I know you appreciate those big eaters…

Comment on Beef. by rowan

rowan — Thu, 31 Jan 2013 17:45:42 +0000

What a marvelous entry . (Gosh will that make it past the censors ?)

I love Beef. Beef and Britain go together like Love and Madness. Its been this way for hundreds of years. Our Gallic brethren know us as ‘ros beef’ and we have no problem with this. Of course our relationship with beef has taken two terrible blows in the last few decades; the scourge of mad cow brought on by feeding sheep to cattle and the terrible plague of foot and mouth, a cruel tragedy for our farmers, ofen hitting the most conscientious the hardest. Those artists of the land who for generations shaped a herd with their own carefully reared bloodstock, improving and tweaking like trainee gods over generations, husbanding their cattle like a forester her trees…such a tragedy when hundreds of herds like this were annihilated…

But onto lighter themes..I bring to your attention the 1847 treatise on food, ‘Illustrations of Eating’, by George Vasey in which he points out that …whereas the herbivorous sheep possesses a digestive tract twentysix times longer than its body and the carnivorus tiger possess a digestive tract three times the length of its body, the digestive tract of the human is six times the length of its body. It is “obvious” Vasey concludes, that the human “occupies an intermediate position, partaking of the nature of both the carnivorous and the herbivorous; and, consequently, capable of digesting vegetable as well as animal food” this being so, I suggest a small salad of watercress with a dish of beef.

wonderful to read this vastly superior writing…cheers to you .

Comment on Du Bœuf. by Beef. » Almanach des Gourmands

Beef. » Almanach des Gourmands — Thu, 31 Jan 2013 17:03:51 +0000

[...] Du Bœuf. [...]

Comment on On Beef. by Beef. » Almanach des Gourmands

Beef. » Almanach des Gourmands — Thu, 31 Jan 2013 16:25:37 +0000

[...] On Beef. [...]

Comment on About by Carolin

Carolin — Fri, 25 Jan 2013 17:20:01 +0000

Hi Robin, Sounds like you have a very delicious treat in store. If you’d like to register to receive updates, please do so where is says “register” in the lower right hand side of the screen. Or, by all means do check back.

Comment on About by Robin Gillespie

Robin Gillespie — Thu, 24 Jan 2013 21:18:12 +0000

Lovely. Reminds me that I have pate with truffles in the fridge and fabulous loaf baked by my husband. How can I follow this blog or do I just need to check the web page from time to time?

Comment on About by Carolin

Carolin — Tue, 22 Jan 2013 16:23:08 +0000

Thanks for your patience… We’re off and running now – and you can also find the full translation in the pages.