The Hebdo 124
The cookbook...
It does not coincide with travel accounts, serious novels, or police puzzles; It does not appear on the varnished shelves of living room libraries... No, stuck between the pots or placed on the towel pile, he has his domain, his place: the kitchen!
And yet, he tells beautiful stories! Those of the regions with local specialities, those of the families... So, on page 37, here's Mamzette's blanquette! Every Sunday noon, it scented the house... And on page 64, it's Papet's bayoli! Little nostalgia... And we're still salivating just to read the recipe again.
Cookbooks appear in XIIIe Century (Middle Age). As such, they are found only in bourgeois or even noble families. They are expensive and mostly the humble cannot read. Cardboard covers, pages illustrated with feathered drawings, are spoken of as fatty broths, dodus chapons, made-up game.
A few centuries later, they are accessible to all. For a few francs, we acquire:
– Kitchen for the use of Households, Baron Brisse, born in Gémenos [1813-1876], one of the first culinary journalists. His friend Theodore from Banville said he was big, happy, smiling, big as a muid and fat like a monk !
– My KitchenAuguste Escoffier, born in Villeneuve-Loubet [1846-1935].
The first edition of Culinary Guide appeared in 1903; He will become the bible of cooks. Many times re-edited and translated into more than ten languages.
Today, it would sell some 17 million pounds of food in France! Maybe they're threatened by those we find online...
– If you're not capable of a little witchcraft, you don't have to mix with the kitchen., written Colette – novelist, writer of the intimate – who is passionate about cooking. She left many gourmet recipes to which she gives Additional soul, flavors, smells and humor, recipes that she accompanies with her favorite wines, because she has grown, matured, aged in the familiarity of wine.
Still traveler, Giono Little left his hills. Gourmet writer, He was very successful with the sauerkraut, tells her daughter Sylvie who adds: Not the Alsatian, the one he invented, perfumed with good wine and spices.
– Where is our cookbook?
Patience... he arrives after this last quote* de Frédérique Deghelt, young novelist born in Bordeaux:
If I had been able to reveal my love for books and not hide them, which forced me to possess only two or three books, I would have put the library in the kitchen. So much for the fat on the pages. I would have opened novels after a few years that would have had different fragrances. Rosemary for Maupassant, curry for Baudelaire, onions for... Ah that I would have liked that, a huge kitchen library!
Jeanne Monin
Research on many sites.
- The Echoes of the Week
The Provencal cook
The Viso
Valerian!
Horses in Dantan
Provencal in high school
Transhumance
- Readers' Mail
The Provencal cook
A book also owned by Régine Soyris... Marie-Jo Guiol... Christiane Borio Thomas... Volpe Volpe... Charlette Ollivier Carlac... Jean-Pierre Violino...
Giselle Penat-Lorde
...must have it: my learning master was Jacques Reboul, J.B.'s nephew in Toulon, so J.B.'s brother, very great leader too. He had « The Rooster in Pasta« , a Toulouse institution at the time.
The Viso
Emerging from the clouds, this is Mount Viso (3,841 m) – one of the highest peaks of the Italian Alps – seen from the village of Ostana in the upper valley of Po which takes its source at its feet.
His name comes from Vesulus, « visible ». In fact, on the Italian side, its majestic and imposing pyramid seems to emerge from nowhere, making its silhouette visible and easily recognizable over a long distance.
Its summit is in Italy (Cuneo province) but its western part belongs to Queyras (High Alps).
On both sides is spoken the vivaro-alpin dialect of the occitan.
André Abbe
Valerian!
The horses of old...
In 2008, I followed the recommendations of Mrs Voynet, Minister of Ecology, by purchasing a diesel-powered car. It was well known, diesel emitted less CO2 than gasoline at the time.
Everything has changed. In a short time, I won't be able to enter the cities with my car for the break. The diesel is cursed. I'll have the train left to go to my son's.
For my local travels, a horse might be enough. I've got enough to keep him at home. I have a meadow and a stable for him.
Il est question d’interdire les vaches (je ne plaisante pas) mais les chevaux devraient être épargnés car ils ne ruminent pas et de ce fait polluent moins l’atmosphère.
André Abbe
Provencal in high school
Transhumance
Le temps du départ en transhumance est arrivé.
Chaque année nous en parlons, c’est un « marronnier* » pour Passadoc ! Mais chaque année nous abordons un aspect nouveau du sujet.
Cette fois, faisons le compte : il convient de connaître le nombre exact de bêtes qui vont en montagne. J’ai essayé plus d’une fois de compter en même temps que le berger et à chaque fois je me suis planté !
Au moment du retour, le compte sera à nouveau fait en montagne pour connaître le nombre de brebis manquantes, victimes d’accidents. Il est rare qu’aucune ne manque…
Depuis le retour du loup dans le Mercantour en 1992, les absences sont plus nombreuses l’automne venu.
Sur la photo qui date d’une trentaine d’années, nous voyons Bernard Bellini concentré à la sortie du parc.
*Dans l’argot journalistique, le marronnier est un article ou un reportage qui revient de façon cyclique.
En mai, dans « La Gazette – N° 121« , on racontait la bouillabaisse. Guy Bouyer writes:
« En 1891, dans une plaquette offerte aux membres de « l’Association Française pour l’Avancement des Sciences », Jean-André Ortolan raconte gravement que la bouillabaisse fut inventée et baptisée à Saint-Raphaël, par un pêcheur, nommé Conradi.
Obligé de relâcher dans un coin désert, ce génial inventeur dut nourrir ses hommes avec les vivres du bord ; après avoir mouillé son poisson de vin blanc, ce qui n’est guère orthodoxe, et après avoir ajouté l’assaisonnement, il chargea un mousse de surveiller la soupe et, lui donnant un petit bâton, lui enjoignit d’appeler quand la bouille aurait baissé jusqu’à la marque qu’il avait faite.
Au moment voulu, le mousse se mit à crier :
– Venez vite, la bouille baïsso, souto la marquo d’ou bastoum !
C’est ainsi que le célèbre nom de bouillabaisse aurait été donné à cette délicieuse soupe de poisson ». (extrait de l’ouvrage de Marcel Carlini, Saint-Raphaël à travers les âges, paru en 1981).
- Writing Passadoc – Participants included:
André Abbe
Nadine Berenguier
Claude Boyer
Guy Bouyer
Jean-Paul Dubroca
Jeanne Monin
Giselle Penat-Lorde
- Layout
Jeanne Monin