the art of accommodating leftovers in the Nineteenth century

Jean-Paul Aron, ” On the consumption damaged in Paris in the second half of the Nineteenth century “, Annals, 1975, n° 2, pp. 553-562.

Jean-Paul Aron examines the hidden sides of food consumption in the Nineteenth century. The first step of its thought, accommodation remains, which is the subject of the subtle transactions. A private traffic of egg yolks, remnants of the big dinners are held in the shade of the kitchens. Remains of salmon, soles, meats tasted the day before by handsome gentlemen and beautiful ladies are again accommodated in more modest kitchens.

The Halles Centrales, near the pavilion of the poultry is held the trade of second-hand food, heavily guarded by the police. The jeweler, and is called the one who is committed to the recovery of the delicate dishes of the day before, prepare the plates more or less expensive, from groceries, retrieved from door-to-door in hotels and restaurants. We are where we are, the first link in the chain. Because in the terms of trade of the mouth, the long life of the victuals is not yet complete. Sales in the second degree have not yet taken place. The waste products are re-sold and processed, and their state of decay is already well underway. All the rubbish are takers : “nothing is lost, everything is transformed…

The author then discusses the fraud pure and simple. Jean-Paul Aron book to scientists ‘ calculations from surveys for monitoring of food-related businesses, to assess the traffic of products corrupt. Thus a whole segment of the population nourishes itself from dangerous foods, because of their advanced state of decomposition.

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