Le Grand d'Aussy's History of French Food

A History of Wine in France from the Gauls to the Eighteenth Century
Series: Le Grand d'Aussy's History of French Food. Price: $2.99 USD. Words: 28,990. Language: English. Published: August 17, 2011. Categories: Nonfiction » History » History of things, Nonfiction » Cooking, Food, Wine, Spirits » Wine
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. Le Grand starts with the Gauls, Greeks and Romans and the introduction of wine into France and continues through the centuries, discussing the appearance of the bottle, the best wines and grapes of his time and a host of other details.
Catholic Fasting in France - From the Franks to the Eighteenth Century
Series: Le Grand d'Aussy's History of French Food. Price: $2.99 USD. Words: 18,100. Language: English. Published: January 7, 2013. Categories: Nonfiction » Cooking, Food, Wine, Spirits » French, Nonfiction » Religion and Spirituality » Catholicism
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 included several long passages on the complex history of Catholic fasting in France in his master work on the history of French food and these are collected and translated here for the first time.
Eggs, Cheese and Butter in Old Regime France
Series: Le Grand d'Aussy's History of French Food. Price: $2.99 USD. Words: 9,480. Language: English. Published: January 14, 2013. Categories: Nonfiction » Cooking, Food, Wine, Spirits » History, Nonfiction » Cooking, Food, Wine, Spirits » French
Green eggs were popular once, and long before Dr. Seuss, in France. Poached eggs were served with orange juice and spices. These are just a few of the facts 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.