Historical Dinners Night

As a historian, I always wonder whether this or that food was invented in my favorite century, the 18th. Alas, creme chantilly and the macaron predated the 18th (the macaron arriving with Marie de Medici and chantilly during Louis XIV's reign). The argument has been made by a scholar recently that a "food revolution" in this century made way for modern cooking. Well, everyone is always trying to argue that this or that modern phenomena has a particular point of origin. This is especially true for early modern scholars, the discipline's moniker making evident its flawed approach. Nonetheless, we can enjoy some tasty and bizarre food reflective of the time of Versailles' splendor, the Age of Revolutions, and deliciously froufrou fashions. Oddly enough, you will find that the "cult of nature", inspired by Rousseau, had minimal impact on the cuisine. This is in stark contrast to today's organic and raw food craze. The French in the 18th, who set table manners for the rest of Europe, disdained the look of chewing. No raw carrots for them- who wanted to look like their carriage horse? Hence the culinary forms we know today in pates and mousses. For those who do not like broths and soups, this is not your period, apologies in advance. Hopefully the desserts will compensate.

I have decided Thursday night will be historical dinners night. I will be using Jim Chevallier's "Apres-Moi, Le Dessert" http://books.google.co.uk/books?id=70FynqJOS28C&printsec=frontcover&dq=jim+chevallier+apres-moi&source=bl&ots=_psIbULOM9&sig=c7OuuuxXEJ3YpPis0THK7lWnBTk&hl=en&ei=tgBQTL_6DoOe4QaU-cGXCA&sa=X&oi=book_result&ct=result&resnum=2&ved=0CBkQ6AEwAQ#v=onepage&q&f=false, a few recipes by Jed Wentz, as well as recipes I've found myself trolling through historic documents available on Gallica http://www.gallica.bnf.fr.I may even throw in a few English recipes, just to ascertain my early assertion that many cuisines trump the British.

Till Thursday,
American Girl Eats London