New Short Logo04

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Articles Section
Food Articles and Beverage Articles - Essays and Articles about food, wine, beer and spirits history, science, culture, production, use and appreciation of food and beverages`

. HOME . . Articles & Features . . Facts & Trivia . . Cooking Tips . . Recipes . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Cooking Schools . . Gourmet Tours . . Key West . . Festivals & Shows . . Search .

Information about
Business Cash Advances
Restaurant Loans
Small Business Loans

 

 

Free Magazines

 

YOU ARE HERE >>

NEXT

 HOMEArticles & FeaturesFood History 'A' to 'E' > 1871 Paris Siege Menu in French >

Bill of Fare During the Siege of Paris

The Franco-German War (1870-71), brought about the fall of the Second Empire and the siege of Paris. This is a Menu from a dinner given in Paris during the 1871 Siege.
Click Here for the English Translation.

1871 Siege of Paris Menu (French)

Note from Chef James, publisher of FoodReference.com
My thanks to George of Providence, Rhode Island for sending this copy to me. Here is a copy of his email:

 


October 2, 2006
Dear James, This document is in my possession. The original measures 3'' x 4.5'' held in between glass, and was given to me by Mrs. Grace Fraser here in Providence RI. she was a dear friend and passed away many years ago. I have always been fascinated by this rare artifact and thought how lucky we are to live and eat in this land of plenty, and ponder what the people of France had to deal with during this horrible time in history.
Be my guest and publish it on your site...I think it is very important for people to see and to think about.  George

 


 

. HOME . . Cooking Tips . . Facts & Trivia . . About & Contact . . Links . . Search . . Subscribe .


. Food History 'A' to 'E' . . 1871 Paris Siege Menu in French . . 1871 Paris Siege Menu in English . . A la mode . . A Matter of Taste . . Animal Crackers . . Apalachicola . . Apples - The Big Apple . . Apple Brown Betty . . Bacon, Bringing it Home . . Bain Marie . . Baked Alaska . . Balsamic Vinegar, Traditional . . Banana Bread History . . Battle Creek Sanitarium . . Bavarian Cream . . Beans - History & Nutrition . . Blueberry History . . Breakfast Cereals, They're Great . . Bubble & Squeak . . Caesar Salad, Caesar Dressing . . Canning: A History of Canning . . Cans, Extreme Shelf Life . . Celery, A History . . Chateaubriand . . Cherries, History . . Chicken a la King . . Chuckwagon History . . Chutney . . Cocoa and Delectable Chocolate . . Corn, History of Corn . . Creme Bavaroise . . Crepes Suzette: Suzette, Woman of Mystery . . Cucumber History & Use . . Deep Dish Pizza . . Eclairs . . Eggs Benedict . . Eighty Six . . English Muffins .


Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are copyright © 1990 - 2008 James T. Ehler and FoodReference.com unless otherwise noted. All rights reserved. You may copy and use portions of this website for non-commercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email:
james@foodreference.com
 



3_Young_Chefs_2
Click on the
3 Young Chefs
for a Directory of the best
Cooking Schools
Restaurant, Hospitality & Hotel Management,
Travel & Tourism Schools

 

 

 

Get a Free Trial issue!
SAVEUR
SAVEUR
The Award-Winning magazine that celebrates the people, places and rituals that establish culinary traditions