tag:blogger.com,1999:blog-6051571427835881122024-03-06T19:33:51.323-08:00Les Leftoverssort of a food history blogchezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-605157142783588112.post-77854486248743019472022-12-11T21:58:00.004-08:002023-10-23T08:28:41.327-07:00A history of interest in medieval foodMedieval food has long been an object of interest in the Western world. Groups exist to recreate it. Academic disciplines address it as a subject. Even those with no particular interest in medieval food know of it (however caricaturally). What is more, arguably, the subject is at a turning point. For a long time, many recreationists and even some academics have treated it casually. A prime chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com1tag:blogger.com,1999:blog-605157142783588112.post-59220259039465148442021-12-13T20:10:00.001-08:002021-12-13T20:10:14.407-08:00Feasting with the Franks - a new book on early medieval French foodThe earliest posts on this blog largely explored an obscure subject: the food of the early Middle Ages in France. Even those who follow medieval food typically write off the food of the centuries before the thirteenth century - and with them most, not just some, medieval food. But a review of those early posts will already show there is a great deal to learn about the food of the first medieval chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-90868953858193955572021-04-25T20:14:00.002-07:002021-04-25T20:14:32.092-07:00New blog: What I Found In ParisThis new blog will explore my personal memories of Paris, from one student year and seven years working there; for those who enjoy such musings:https://parisfinds.blogspot.com/2021/04/what-i-found-in-paris.htmlchezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-17977882059716318262021-04-04T15:42:00.001-07:002021-08-02T14:13:39.177-07:00April 17 - A talk on early medieval French food: Feasting With the FranksMany of the posts here offer insights into the "other" medieval food - the food of the early Middle Ages. On April 17 (2021), you can hear/watch a talk on Zoom on that very subject, courtesy of the Culinary Historians of San Diego:Feasting With the Franks
==UPDATE 2021-8-2==Now available on Youtube: Feasting With the Franks - the videochezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-73919417013985593622020-12-26T23:10:00.003-08:002021-01-18T08:31:14.679-08:00The hard lives of the porteuses de pain From the late
eighteenth century through World War II, women delivered bread in
Paris and elsewhere. While men are exceptionally shown doing this,
the great majority of bread porters were female: porteuses de
pain. Their role in French life was paradoxical: they were
frequently shown in ads and images and referenced as one of the
familiar sights of the morning, so that one could readily getchezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-58261108194305794492019-12-01T12:34:00.002-08:002019-12-01T12:34:46.807-08:00FRENCH BREAD HISTORY: And now, the BOOK! "Before the Baguette" is outIf you've been enjoying the series here on French bread history, you may be delighted to know there is now a whole BOOK out on the subject:Before the Baguette: The History of French Bread
Also available as an epub : Smashwords ebpub version
You can preview the book on Amazon's "Look Inside" or take a peek at the Table of Contents here: http://www.chezjim.com/books/chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-39476339773185319462019-09-08T20:45:00.000-07:002019-12-01T12:48:21.069-08:00FRENCH BREAD HISTORY: Glossary of French breads
This is an attempt to define every French bread with any sustained history, omitting only certain one-off loaves and purely commercial, branded loaves.
REGIONS AND DATES
Regions or other places are only indicated for loaves exclusively or primarily produced there; some however are known in several different regions, not all of which are enumerated.
Dates for the appearance and/or chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-82649546073793517602019-06-08T12:38:00.001-07:002019-12-01T12:50:14.269-08:00FRENCH BREAD HISTORY: Nineteenth century breadThis is the tenth in a series of posts on the history of French bread. The preceding post was on Revolutionary bread. Further information on bread history can be found on Facebook in the Bread History Lounge. - If you want to MAKE medieval and Renaissance bread, click here.
At the start of the nineteenth century, French bread had suffered badly from the Revolution. It chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-59306775289727529952018-10-25T15:56:00.000-07:002019-12-01T12:50:52.754-08:00FRENCH BREAD HISTORY: The RevolutionThis is the ninth in a series of posts on the history of French bread. The preceding post was on eighteenth century bread. Further information on bread history can be found on Facebook in the Bread History Lounge. - If you want to MAKE medieval and Renaissance bread, click here.
On October 21, 1789, a baker became one of the first victims of
the Revolution. Having been chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-70341594725184138172018-08-26T00:05:00.001-07:002018-08-26T00:05:57.177-07:00Now that you're here, leave.With all the wonders of this blog, you can now find related material in two other places: a video channel and a guest blog post.The new YouTube Channel for A History of the Food of Paris has just been inaugurated with the first video, Dining Out Before the Restaurant exploring how Parisians dined out before 1767, when the word "restaurant" was first used in conjunction chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-46123354797178075562018-01-15T10:52:00.000-08:002018-03-05T15:13:19.010-08:00A new blog about Paris food historyHaving researched the history of the food of Paris for over a year now, I find myself with a wealth of material that did not fit into my manuscript and so I have started a new blog to delve deeper into some of these subjects. It is called, logically enough, "Paris Food History":
https://parisfoodhistory.blogspot.com/
If you'd like to drop by and take a look.Lover of Paris food history might chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-60482292299341087372018-01-01T21:05:00.003-08:002020-06-27T11:13:17.323-07:00FRENCH BREAD HISTORY: Eighteenth century breadThis is the eighth in a series of posts on the history of French bread. The preceding post was on seventeenth century bread. Further information on bread history can be found on Facebook in the Bread History Lounge. - If you want to MAKE medieval and Renaissance bread, click here.
The eighteenth century saw several shifts which, taken together,
brought bread much closer chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-53664766138807427552017-09-30T11:14:00.000-07:002017-10-07T10:07:06.856-07:00The pain au chocolat and the chocolatine: a truthier version
As noted in my last post, I have been drawn despite myself into the history of the pain
au chocolat and the chocolatine. And so I might as well
provide what real information I can on these subjects. Not
that this will keep a new set of myths from spreading like flattened
dough.
Pain au chocolat
If you are American,
you probably know the pain au chocolat as a “chocolate croissant”.
Which inchezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-66033228819839826012017-08-25T22:40:00.032-07:002023-09-23T21:27:21.250-07:00 No, August Zang did not bring the pain au chocolat, the chocolatine or the schokoladencroissant to Paris
Why
so categorical a title? Let me explain.
I
was pleased last Sunday to receive an email from an old friend from Paris, and more pleased still to learn he had just seen my book August Zang and the French Croissant cited in Le Figaro. Once I found
the item – Êtes-vous plutôt «chocolatine» ou «pain au chocolat» ? , written by Joanne Girardo and published August 20, chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com2tag:blogger.com,1999:blog-605157142783588112.post-547129579952744072016-10-26T12:44:00.002-07:002016-10-26T12:44:39.641-07:00In case you were wondering....Although I still have several installments on my history of French bread to go, and other subjects to cover, I have not posted here for some time, for a very simple reason: I am working on a book on the history of the food of Paris. This very large subject takes up most of my writing time. So, no, I have not abandoned this blog; I am simply trying not to add it to the list of my procrastinations.chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-52113071151577692532016-02-26T21:36:00.003-08:002020-06-27T11:13:32.153-07:00FRENCH BREAD HISTORY: Seventeenth century bread
This is the seventh in a series of posts on the history of French bread. The preceding post in the series was on Renaissance/sixteenth century bread. Further information on bread history can be found on Facebook in the Bread History Lounge.- If you want to MAKE medieval bread, click here.
The
seventeenth century was a turning point in French bread history. At
the start of chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-35494035258819159692015-09-08T22:22:00.003-07:002023-08-23T09:21:40.246-07:00FRENCH BREAD HISTORY: Making medieval/Renaissance breadFurther information on bread history can be found on Facebook in the Bread History Lounge.
A number of sources on the Web claim to provide instructions on how to bake medieval bread. But few cite any period sources at all and those that do sometimes cite recipes which are not actually for simple bread, but things like rastons (“little rats”) which are in fact a variant of a French pastry. chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com24tag:blogger.com,1999:blog-605157142783588112.post-47149031834301259422015-08-07T23:17:00.000-07:002019-12-01T13:06:16.554-08:00FRENCH BREAD HISTORY: Renaissance/sixteenth century breadThis is the sixth in a series of posts on the history of French bread. The preceding post was on late medieval bread outside Paris; the next post in the series is on seventeenth century bread. Further information on bread history can be found on Facebook in the Bread History Lounge. - If you want to MAKE Renaissance bread, click here.
It is certain
that bread holds the first chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-728002377692532252015-07-12T22:00:00.000-07:002019-12-01T13:07:30.650-08:00FRENCH BREAD HISTORY: Late medieval bread outside Paris
This is the fifth in a series of posts on the history of French bread. The preceding post was on late medieval bread. The next is on Renaissance/16h century bread. Further information on bread history can be found on Facebook in the Bread History Lounge.- If you want to MAKE medieval bread, click here.
By the late Middle Ages, Paris had attained the special status it still holds today as bothchezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com2tag:blogger.com,1999:blog-605157142783588112.post-54457036278418199252015-06-12T22:45:00.001-07:002019-12-01T13:08:35.106-08:00FRENCH BREAD HISTORY: Late medieval bread
This is the fourth in a series of posts on the history of French bread. The preceding post was on early medieval bread; the next one is on late medieval bread outside Paris. Further information on bread history can be found on Facebook in the Bread History Lounge.- If you want to MAKE medieval bread, click here.
Around
the time of the First Crusade (1096–1099),
French
mentions of bread chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com2tag:blogger.com,1999:blog-605157142783588112.post-45319186036900279452015-05-02T17:06:00.003-07:002015-05-24T10:08:46.741-07:00The Chinese origin of the Baked Alaska?
The
most famous “origin” claim for the Baked Alaska is that it was
invented in 1867 by Charles Ranhofer, a cook at Delmonico's, to
celebrate Seward's purchase of that territory. The term would not
appear however until over a decade after that and no reference
appears to this event in the period itself. As with so many famous
foodstuffs, most of what is said about its history is at least
doubtfulchezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-19033189438401497882015-04-08T22:09:00.003-07:002021-12-19T16:13:35.609-08:00FRENCH BREAD HISTORY: Early medieval bread
This is the third in a series of posts on the history of French bread. The preceding post was on Gallo-Roman bread. The next installment is on late medieval bread. Further information on bread history can be found on Facebook in the Bread History Lounge.
By the time the
Franks – as well as other Germanic groups – began to replace what
remained of Roman rule, bread was established aschezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-1432356723275315282015-02-16T20:32:00.000-08:002019-12-01T13:11:20.287-08:00FRENCH BREAD HISTORY: Gallo-Roman bread
This is the second in a series of posts on the history of French bread. The first installment is on the bread of the Gauls. The next installment is on early medieval bread. Further information on bread history can be found on Facebook in the Bread History Lounge.
Bread
was important to the Romans in a way it had not been to the Gauls. In
fact, some credit the Romans with chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0tag:blogger.com,1999:blog-605157142783588112.post-77139620599408029382015-02-08T21:15:00.002-08:002015-03-11T23:08:51.341-07:00EARLY ENGLISH BREAD: Barm or sourdough?
My
own focus being on French bread history, I have tended to trust
others on English bread history. This includes the idea that English
bread was leavened with barm (yeast), where French bread, for
hundreds of years, was leavened with sourdough. Recently, I was
surprised to be challenged on this point, but realized I'd never
looked into the subject for myself.
NOTE: The terms "barm" is used in chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com1tag:blogger.com,1999:blog-605157142783588112.post-63152840156122016582015-01-23T22:39:00.000-08:002019-12-01T13:13:55.916-08:00FRENCH BREAD HISTORY: The bread of the GaulsThis is the first in a series on the history of French bread. The next installment is on the bread of the Gallo-Romans. Further information on bread history can be found on Facebook in the Bread History Lounge.
And now, the BOOK:
Before the Baguette: The History of French Bread
Also available as an epub : Smashwords ebpub version
Preview on Amazon's "Look Inside"&chezjimhttp://www.blogger.com/profile/13552197985756973087noreply@blogger.com0