ancient cuisine and recipes, history on the plate
My passion for history and cooking
Welcome to La table du temps jadis , I hope you enjoy it!
My name is Laura, I am Italian but I have lived in France for several years. Epicurean, curious and passionate, I have an inexhaustible appetite for cuisine and history (of France, Italy, England, etc.).
Since my youngest years, cooking has revealed my joy , and as an eternal romantic, the exploration of history immerses me in fascinating and singular eras, rich in their diversity, their atmospheres, the arts of the table and the gastronomy of yesteryear.
La table du temps jadis , a culinary blog to share joy and ancient recipes
My blog, La table du temps jadis, was born from this obvious alchemy between my two passions, history and cooking . This is how I imagined combining these two extraordinary universes . Throughout my captivating readings, I immersed myself in what built the culinary typicity of each era , in the codes of eating well and cooking well attached to each period.
Then I experimented with these culinary arts, using as many ingredients and foods as possible that are still present today.
Old, forgotten recipes and recipes that have marked the last centuries , invented by creative anonymous people or brilliant Chefs who have become famous, historical dishes and tables of yesteryear …. I suggest you discover past food fashions , but also the foods used during each of these eras and the way they were cooked and then served.
With La table du temps jadis, you will discover the way we ate in the Middle Ages, Napoleon's favorite dishes, the culinary abundance of La Belle Époque... And many other culinary secrets to enjoy without moderation.
Welcome to my blog, in which I incorporate a good dose of curiosity, zests of enthusiasm but above all lots and lots of passion!
I hope that the old recipes that I share with you , which can be made with today's products, will convey to you a little of the joy that I feel in these culinary journeys through time!
The adage says “ Happiness is the only thing that is doubled if you share it ”, so rest assured that with La table du temps jadis, I am doubly happy!
Discover historical eras and ancient gastronomy
Roman era, atmospheres and flavors of ancient Rome
Did you know that meals during the first centuries of the Roman era were eaten standing up? The table was not installed in the dining room until much later. Then, it is lying on the famous table beds (lecti tricliniares) that the Romans taste their dishes. Many images and stories show them lying on their left side, serving themselves meals and other drinks with their right hand. In terms of flavors, they are rather sweet and sour, aromatic herbs are used in abundance and the condiments are not left out...
Middle Ages and Renaissance periods
Did you know that during the medieval period many culinary works were published? That in the Middle Ages, food was a symbol of status? And that regulations govern food? During this distant era, the lord's table was opulent and rich with a legion of spices from the Orient.
As for the Renaissance, it marked a real gastronomic revolution with more creative, refined and abundant cuisine. A variety of books also narrate the arrival of “good table manners” during the reign of Francis I , then in the following years with Catherine de Medici.
The Grand Siècle, aristocratic cuisine takes its place at the table
Did you know that it was during the Grand Siècle that “la Table à Française” took its place and that it left the mark of absolute refinement? After the rules of decorum of the Renaissance, then the period of Louis XIII which marked a culinary eclipse, a new gastronomy emerged with the reign of the Sun King (Louis XIV). The cuisine is aristocratic, the atmospheres are elegant and luxurious, the royal meals are ordered according to a precise protocol.
The First Napoleonic Empire, the art of the table becomes excellence
Did you know that this Napoleonic era marks a real gastronomic paradox? Yes, because Napoleon is neither a gastronome nor a gourmet! More accustomed to the rigors of the army, he often eats in haste, standing up and sometimes even on horseback. But he knows that the table is also a privileged place for politics and diplomacy, that it can be put at the service of power. Its marshals then take their place during these strategic meals and the tableware of the First Empire becomes grandiose, to the point that its fame transcends borders. Joséphine de Beauharnais (Napoleon's first wife) organizes numerous receptions, the greatest cooks compete in inventiveness, the meals are delicate, more creative than ever.
The Belle Époque, a sparkling era, a cuisine that is modernizing
Did you know that The Belle Époque is a period in French history marked by splendor and lightness, where festivities, vital energy and great changes lead the way? Auguste Escoffier brings true culinary innovation with new techniques and recipes; he simplified and codified traditional French cuisine, laying the foundations for modern gastronomy. Meals are organized according to specific codes and a precise rhythm, the menus can be composed of around ten dishes, the time is for taste abundance and bubbles (champagne is consumed without moderation)...
