Éloge du SaucissonSubject: History. By: Inès Peyret
Practically unchanged since the Bronze Age period, sausage crossed time and space. From Homere to space ship to Mir station, this product is of all travel. As an example, Thierry Dubois, for Vendée Globe 2000, carried with him dry sausage provisions. Our french seaman, sponsored by Les Roches Blanches, celebrated its sporting achievement by sharing with Neptune one of its sausages ! The story of this so humble and familiar product is old from almost 4,000 years. Undoubtedly much older than writing, we will wait till 1 750 A.D. to have its first description. Dedicated to history and techniques of manufacturing, this book describes each specificity of french, italian, spanish and portuguese sausages. Moreover, authors deliver their own recipes without forgetting with which bread and wine to taste each type of sausage. Stéphane Malandain manages this family business (Les Roches Blanches) created by his grandfather, He proposes local products at a top range level. His sausages are manufactured with respect of artisanal traditions, conforming to lawful and normative requirements. Inès Peyret is journalist.
Title: Éloge du Saucisson
Page number: 180
Format: 19 x 23,5