A la recherche de la tomate perdue: The first French tomato recipe?

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dc.contributor.authorSantich, B.
dc.date.issued2002
dc.description© 2002 by the regents of the University of California.
dc.description.abstractWhile tomatoes featured in numerous recipes in Italian and Spanish cookbooks of the eighteenth century, they were curiously absent from French cookbooks, although by the end of the eighteenth century tomatoes were certainly available in southern France. In the Archives Departementales de Vaucluse a handwritten recipe for a highly concentrated tomato puree, dated 1795, possibly represents the earliest French tomato recipe.
dc.description.statementofresponsibilityBarbara Santich
dc.identifier.citationGastronomica: the journal of food and culture, 2002; 2(2):68-71
dc.identifier.doi10.1525/gfc.2002.2.2.68
dc.identifier.issn1533-8622
dc.identifier.issn1529-3262
dc.identifier.urihttp://hdl.handle.net/2440/40748
dc.language.isoen
dc.publisherUniversity of California Press, Journals Division
dc.source.urihttp://dx.doi.org/10.1525/gfc.2002.2.2.68
dc.titleA la recherche de la tomate perdue: The first French tomato recipe?
dc.typeJournal article
pubs.publication-statusPublished

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