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" Was Napoleon into Fine Dining?" Topic


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31 Jan 2019 8:07 p.m. PST
by Editor in Chief Bill

  • Changed title from " Was Napoleon into Fine Dinning?" to " Was Napoleon into Fine Dining?"Removed from Napoleonic Media boardCrossposted to Napoleonic Discussion board


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©1994-2019 Bill Armintrout
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Tango01 Supporting Member of TMP31 Jan 2019 8:02 p.m. PST

"French cuisine has been renowned in Europe and beyond for centuries, indeed so much so that having ones own personal French chef was once considered to be the height of sophistication. And the Revolution and consequent flight of wealthy families from France, gave the sovereigns and princes of old Europe access to French culinary masters via the entourage of French émigrés. But once the Directory took over, French gastronomy returned to France, to reach its apogee during the Consulate and Empire. Revolutionary frugality gave way to fine dining and fine drinking as the risk of famine disappeared. Gastronomy became a sort of cult, with haute-cuisine periodicals, not to mention guides and manuals, springing up like mushrooms, such as the Almanach des gourmands (1803), the Journal des gourmands et des belles (1806) and Grimod de La Reynière's Manuel des amphitryons (1808), Cadet de Gassicourt's Cours gastronomique and Cussy's Art culinaire. Gastronomical ‘clubs' were founded, such as that founded by Jean-Anthelme Brillat-Savarin, a magistrate at the Cour de Cassation. Brillat-Savarain was later to write in his book, Physiologie du Goût ou Méditations de gastronomie transcendante par un professeur: "The destiny of nations hangs on the way they eat" (1825)…."
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Amicalement
Armand

Jcfrog Supporting Member of TMP01 Feb 2019 1:23 a.m. PST

Niet

14Bore01 Feb 2019 2:32 a.m. PST

No, ate in quick order

Personal logo 4th Cuirassier Supporting Member of TMP01 Feb 2019 5:10 a.m. PST

Something that I've always found interesting is that episodes of public bloodletting are often followed by an era of permissiveness. After the bloodshed of the French Revolution they were all at it like toads round a pond; likewise the 1920s after WW1; and so on. It's as though there's some collective impulse to replace the missing population.

I wonder if there's a similar explosion in poncy gastronomy?

Tango01 Supporting Member of TMP01 Feb 2019 11:04 a.m. PST

Interesting question mon ami….


Amicalement
Armand

thegeneral01 Feb 2019 2:00 p.m. PST

Napoleon cared little for food, although he was partial to Chambertin.

Talleyrand on the other hand, employed Marie-Antoine Carême, one of the greatest chefs of all time.

Tango01 Supporting Member of TMP02 Feb 2019 11:15 a.m. PST

Traitors eat well… (smile)


Amicalement
Armand

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