Millet in the Vendée

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Although millet is not much eaten in western countries, its consumption used to be much greater and little pockets of millet-eating survive. One such is in the Vendée (Pays de la Loire) where a millet semolina is used to make meuille, a sort of porridge; this, if allowed to become cold and solid, can be cut into slices and fried, or sprinkled with sugar to be gâteau de mil. The IPCF volume on Pays de la Loire (1993) records this, explaining that consumption of millet serves as a cultural marker, and is associated with agricultural festivals in the villages. Hongrois (1991) has provided much detailed information.