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Posted

Several years ago we read about these informal get-togethers that take place every few months in a public or semi-public place in Paris (e.g., Les Halles garden, Gallerie Vivienne, Pont des Arts).  Several hundred people of all ages and backgrounds gather to sing classic chansons francaise from communal songbooks accompanied by an accordianist.  There is a truly "awesome" atmosphere of goodwill and conviviality. Strangers will notice that you aren't singing, and move over so that you can share their songbook.  Some bring wine or snacks for a communal table.  We have dropped by two of these gatherings after dinner, and have always left with a smile, feeling very French although we have butchered every song. You can stay for a song or for the next few hours.  Next gatherings are in early February and late March. For information, check out their website:

http://mapage.noos.fr/bachiquesbouzouks/

eGullet member #80.

Posted

Margaret, you mean it was all a set up? Nice work. It was a sweet post besides. I'll have to look out for one. Consider it a paying back for the "vide grenier".

Posted

Robert, we consider these little vignettes of French life "food for the soul", like the hand laundry on rue Perronet just off Saints Peres where an ancient woman irons fragile (and expensive!) cotton blouses with a "sad iron": still not using electricity one block north of blvd. St. Germain!

eGullet member #80.

Posted

Sad iron: the pre-electric flat iron that one heated over a charcoal brazier. You ironed with one while the others remained on the heat source.  They were available in different shapes for pleats, tucks, puffs, etc.

I had seen many in collections, but never in private or commercial use.  

eGullet member #80.

Posted

If nothing else, they were reliable.

Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

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