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Beer, Cider and Spirits in Old Regime France
eBook (ePub): $3.99
This excerpt from Le Grand d'Aussy's classic work on the history of French private life explores the history of beer, cider and spirits in France from the Gauls to Le Grand's own time (the late... More > eighteenth century). The history of beer since the Egyptians to its slow growth to popularity in France to what Le Grand describes as its decline in his own time; the surprisingly late appearance of cider in Normandy (later known for the drink) and a look at the numerous use of varieties used to make it and to make perry, the pear version; the start of spirits as a late medieval medical ingredient and its evolution into a colorful variety of ratafias, rissolis, populo and other liqueurs - all this and more is packed into a few brief but lively chapters.< Less
Catholic Fasting in France: From the Franks to the Eighteenth Century
eBook (ePub): $2.99
Is bacon fat meat? Chicken? Cheese? Eggs? All of these have been considered, at different times, meat or meatless foods by the Catholic Church. The eighteenth century historian Le Grand d'Aussy... More > included several long passages on the complex history of Catholic fasting in France in his master work on the history of French food. Taken together, they explore the often surprising twists and turns this practice took from the time of the Franks to his own. Throughout the Old Regime, the distinction between meat and fast-day foods was central to French dining; the exact definitions, however, of what was meat and what was not and what days were to be observed as fast days shifted dramatically over this period. Le Grand, a former Jesuit, was particularly well-qualified to discuss this issue and does so with authority and wit, citing innumerable older sources in a rare, comprehensive study of this practice in France.< Less
Feasts and All Their Finery: Elegant Dining in Old Regime France
eBook (ePub): $3.99
Feasts, table decorations, customs and entertainments... Le Grand d'Aussy ends his three-volume history of French food with these exuberant chapters , bristling with colorful details, about how fine... More > dining in France grew more formal and more ambitious, remaining extravagant (by today's standards) even after the sometimes stunning, sometimes laughable excesses of the Middle Ages were reigned in and more sophisticated service and entertainment replaced a host of mechanical devices, pantomimes, and outright exotica. Le Grand draws on a classic cookbook and several forgotten memoirs to bring a wealth of details on menus, table decoration, royal households, customs, and entertainments to those who study the Middle Ages, food history, decoration or simply France in all its infinite variety. For the first time, this rich and unique text is available in English.< Less
A History of Wine in France from the Gauls to the Eighteenth Century
eBook (ePub): $2.99
One of the most complete histories of wine in France was written in the eighteenth century, a long chapter within Le Grand d'Aussy's work on French food and wine, the “History of the private... More > life of the French from the origin of the nation until our days”. Le Grand starts with the Gauls, Greeks and Romans and the introduction of wine into France before discussing its development over the centuries and the appearance of the retail trade. Starting with the first earthen vessels and wineskins used to transport wine, he traces the appearance of that useful microtechnology, the bottle. Drawing (as he does throughout) on a wealth of earlier authors, Le Grand lists the various wines that had been most popular over the centuries and then gives a brief look at some of the most commonly used grapes. He looks at some foreign wines before describing the ways in which wine could be used as a gift or payment and the celebrations associated with it.< Less
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