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The Wine Foods, and Cooking of the Ancient and Morden Savoie

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About
The last part of this book will be devoted to the traditional foods of the Savoie and the ways the fresh produce of the Savoie markets are used in modern cuisine.

To dig a bit into the past, I went to the large Public Library and the Archives of the Haute Savoie in Annecy. The oldest text I could find was a facsimile of Maître Chiquart’s Du Fait de Cuisine. The original of this manuscript, dated 1420, was part of the library of Bishop Supersaxo and his son Georges, and is now resting in the Bibliothèque Cantonale du Valais in Sion, Switzerland.

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