Pierre Jean-Baptiste Le Grand D'Aussy

Eggs, Cheese and Butter in Old Regime France Pierre Jean-Baptiste Le Grand D'Aussy

Publisher Marketing: 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. NOTE: The section on fasting in this work is also included in the separate work Catholic Fasting in France. If your own interest is in fasting per se, that work might be a better choice. Contributor Bio:  Chevallier, Jim Soap opera fans may recall Jim Chevallier from the opening week of NBC's "Passions', in which he played a French doctor. Now a writer and actor, he spent years in the music business, hosting radio shows in the Boston-Cambridge area (WBZ-FM, WCAS and WBUR) while performing in clubs and festivals across New England and Europe. Having also been a carpenter in the Virgin Islands, a clothes buyer in Boston, a coin dealer in Paris and a programmer in New York, he now resides in North Hollywood, California.