tag:blogger.com,1999:blog-24170237.post429471149748528267..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Musical Food.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-24170237.post-87446067675005988052013-04-10T06:04:35.549+10:002013-04-10T06:04:35.549+10:00Thanks for this, Maven - you have provided a great...Thanks for this, Maven - you have provided a great service for food historians and enthusiasts! The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-90047497449854216812013-04-02T04:49:17.372+10:002013-04-02T04:49:17.372+10:00I went for it and bought the 1890s Emile Dumont co...I went for it and bought the 1890s Emile Dumont cookbook for around $25. I scanned all of the original recipes and put them online as well as translated them. http://foodandwinemavens.blogspot.com/2013/03/emile.dumont-leonard.bernstein-la.bonne.cuisine.francaise.Manuel.economique.html<br /><br />Bernstein took these recipes from <i>La Bonne Cuisine - Manuel économique et pratique (ville et champagne)</i>. They're not from Dumont's <i>La Bonne Cuisine Française - Manuel guide de la cuisinière et de la maîtresse de maison</i>. I searched the latter and there is no recipe for tavouk in that cookbook. Exotic foreign dishes like tavouk were only added later (and the title became Fine Cooking, instead of Fine French Cooking). By the way, tavouk is a sweet Turkish pudding with chicken (based on a rice porridge with milk and sugar.)Head Food and Wine Mavenhttps://www.blogger.com/profile/05878534488869586082noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-21667825595310633502010-04-06T08:18:14.092+10:002010-04-06T08:18:14.092+10:00Tavuk göğsü is a turkish dessert pudding:
http://...Tavuk göğsü is a turkish dessert pudding:<br /><br />http://en.wikipedia.org/wiki/Tavuk_g%C3%B6%C4%9Fs%C3%BCAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-59917626913119623382007-10-10T21:17:00.000+10:002007-10-10T21:17:00.000+10:00Hello t.w - it might be fun to create a meal aroun...Hello t.w - it might be fun to create a meal around the recipes, and play the music at the meal(very short pieces they are though)<BR/><BR/>Hello M. I considered buying the book, but by the time I got it would have been too late for the planned post. I'll keep my eye out for a bargain.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-69449635123263236232007-10-10T20:56:00.000+10:002007-10-10T20:56:00.000+10:00My researches seem to have followed in your footst...My researches seem to have followed in your footsteps. Tavouk Gueunksis is breast of chicken if you look at the French language first line.<BR/><BR/>The Emile Dupont cookery book is available from second hand sellers via google.fr, I've seen prices from 53 euros but postage on top of that to Australia might make it uneconomic.Catofstripeshttps://www.blogger.com/profile/08626451503696948747noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-61466485785244229662007-10-10T11:31:00.000+10:002007-10-10T11:31:00.000+10:00How interesting that two forms of artistic express...How interesting that two forms of artistic expression were combined in this way. I do think that musicians understand the passion of food.T.W. Barritt at Culinary Typeshttps://www.blogger.com/profile/08707931838240978818noreply@blogger.com