Food Seminar Blogs

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Food Seminar Blogs 2018-07-30T14:18:58+00:00

November 2018

Luxe

By |Categories: Food Blog|

“Le luxe est le pain de ceux qui vivent de brioche.” — André Saurès (1868-1948), Voici l’homme (1906)   Marie-Antoinette (1755-1793) might not have actually said “Qu'ils mangent de la brioche” during the French Revolution, [...]

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James McNeill Whistler and Loïs Mailou Jones

By |Categories: Food Blog|

Parisian eateries play an interesting part in an etching by James McNeill Whistler (1834-1903) and in a painting by Loïs Mailou Jones (1905-1998), two American artists who had spent a considerable amount of time in [...]

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October 2018

September 2018

May 2018

April 2018

Pierrot

By |Categories: Food Blog|

Absinthe, brandy, Camembert, candy, chocolate, cognac, Cointreau, cookies, Coulommiers cheese, lemon soda, Sauternes — advertising for many food items in France from the late nineteenth to the early twentieth centuries used the Pierrot character.   [...]

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March 2018

February 2018

Shakespeare’s French Pears and Claret

By |Categories: Early Modern Food, Food Blog|

France embraced works by William Shakespeare (1564–1616) after Voltaire (1694-1778) became enthusiastic about them in the 1720s, and the English have long embraced French food, so it should not cause much of a kerfuffle to [...]

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December 2017

November 2017

October 2017

September 2017

Coffee?

By |Categories: Food Blog|

Climate change has recently been disturbing coffee production in countries such as Cameroon, Haiti, and Côte d'Ivoire.  The consumer's concerns about reduced flavor quality and increased pricing for a cup of coffee (due to a [...]

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June 2017

“Rayt . . . or Wright: Why Moroccan Teapots Look British” by Iziar de Miguel

By |Categories: Food Blog|

By the end of the nineteenth century, metalwork made in Europe began competing with the local production of Morocco.  European merchants started to sell objects inspired by the local craftsmanship from the North of Africa. [...]

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May 2017

April 2017

March 2017

February 2017

At the White House: Honoré Julien, Edith Hern Fossett, and Frances Gillette Hern

By |Categories: 19th Century Food, Eighteenth Century, Food Blog, Food, France & Politics|

April 3, 1807 was a regular workday for the chef Honoré Julien (1760–1830) and his assistants Edith Hern Fossett (1787-1854) and Frances Gillette Hern (1788-after 1827), both of whom were slaves.  When they were preparing [...]

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January 2017

“A Very Sweet Present: Moroccan Sugar Loaves” by Iziar de Miguel

By |Categories: Food Blog|

In Morocco sugar loaves are offered on the occasion of a marriage proposal (two sugar loaves), weddings, births, or visits to persons celebrating their return from the pilgrimage to Mekka.  It is said that sugar [...]

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December 2016

Marmelade: La Fontaine, Zola, Verlaine, Sartre, Sand, Sade, Céline

By |Categories: Food Blog|

Jam on bread can be comforting, routine, pleasant, appetizing, or too sweet.  We step into different territory, however, when we look at the French word marmelade as it has been used in figurative ways by [...]

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November 2016

Compotier

By |Categories: Food Blog|

The compotier (a generally long-stemmed dish or bowl for serving dessert or uncooked fruit) has been reworked in exceptional ways by Pierre Reverdy (1889-1960), Juan Gris (1887-1927), Marcel Mültzer (1866-1937), and Louis Comfort Tiffany (1848-1933). [...]

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October 2016

Pears and . . . Ladies High Fashion? Mais oui !

By |Categories: 19th Century Food, Early Modern Food, Eighteenth Century, Food Blog, Food, France & Politics|

Pear trees were a distinguishing feature of aristocratic gardens in France during the fifteenth century, but it was under the reign of Henri IV that this luxury fruit became even more prominent.  When the Edict [...]

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September 2016

Perilous Pears Pickled, Please: Philipon and Louis-Philippe I

By |Categories: Food Blog, Food, France & Politics|

The pear motif in caricatures of King Louis-Philippe I (1773-1850) that were drawn by Charles Philipon (1800-1862) and his fellow caricaturists has been analyzed by critics from many angles, but an approach that seems not [...]

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