Dive into the rich history behind iconic snacks and sweets, as fascinating tales unfold. Discover the buttery origins of Crepe Suzette linked to Henri Charpentier, and the royal acclaim it garnered. Unravel myths about John Montagu, the Earl of Sandwich, and his culinary legacy. Learn how pralines evolved from elite delicacies to popular treats, and explore the cultural significance of snacks named after prominent figures. These stories celebrate the delicious connections between food and identity.
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Quick takeaways
Crepes Suzette exemplifies the blend of chance and artistry in cooking, transforming an accident into a flamboyant royal dish.
The evolution of pralines from a 17th-century French creation to a beloved American delicacy highlights cultural exchange's influence on cuisine.
Deep dives
The Creation of Crepes Suzette
Crepes Suzette is a flamboyant dish that originated from a fortuitous cooking accident by Henri Charpentier, a young French chef. While preparing a variation of crepes for the Prince of Wales, a mix of cordials he used ignited unexpectedly, transforming the dish into a spectacularly fiery presentation. The Prince enjoyed the dish so much that he asked its name, leading to a playful exchange that resulted in the dish being named after a lady present. This share of history not only highlights the dish's inventive moment but also the context of royal culinary culture in which it was created, reflecting the blend of serendipity and skill in gastronomy.
Debunking the Sandwich Myth
The popular belief that John Montague, the fourth Earl of Sandwich, invented the sandwich has been challenged and nuanced over time. While Montague is often cited, evidence shows that the concept of placing fillings between bread existed long before, tracing back to various cultures. A travelogue account from the 18th century merely credits Montague for popularizing an already existing meal rather than creating it. This confusion highlights the sociocultural shift in dining and the informal eating styles that transcended social classes, with Montague emerging as a symbolic figure in the sandwich's lore.
The Story Behind Pralines
The praline, often linked to caramelized nuts, has origins tracing back to the 1600s and is said to be named after the Duke of Choiseul, who had a chef that created a delicious confection from almonds. The transformation of pralines became more evident as it traveled to New Orleans, where cooks substituted the expensive almonds with locally plentiful pecans, leading to the modern versions of this treat. Various recipes emerged, introducing cream to the mix, ultimately evolving into sweet confections distinct from their French counterparts. Today, pralines remain a beloved delicacy, showcasing how cultural exchange shapes food traditions.
Culinary Influences of the Past
The podcast delves into how historical figures and events shaped culinary practices, with anecdotes about influential chefs and dishes serving as a testament to this interplay. For instance, the influence of chefs like Auguste Escoffier and innovative creators like Charpentier exemplifies the pivotal roles individual chefs play in elevating food from mere sustenance to celebrated art forms. Additionally, the impact of migration and colonization on food culture is underscored through the adaptation of recipes, such as the praline, when French settlers brought their culinary heritage to America. These narratives invite listeners to appreciate the richness of history embedded in the foods we consume today.
This edition of Eponymous Foods features a beautiful dessert, some myth busting about a very common food’s invention, and a very sweet finish with a much-loved candy.
Research:
“160 Years of Neuhaus History.” Neuhaus Chocolates. https://www.neuhauschocolates.com/en_US/history/History.html
Beaton, Paula. “The Origin of the Crepe is Shrouded in Mystery.” The Daily Meal. June 3, 2023. https://www.thedailymeal.com/1302745/origin-crepes/
“Belgian Pralines: A sweet but not so short history.” Discover Benelux. https://www.discoverbenelux.com/belgian-pralines-a-sweet-but-not-so-short-history/
Charpentier, Henri and Boyden Sparkes. “Life à la Henri: Being the Memories of Henri Charpentier.” Modern Library. 2001.
Fertel, R. “praline.” In “The Oxford Companion to Sugar and Sweets.” Oxford University Press. 2015. https://www.oxfordreference.com/view/10
Grosley, Pierre Jean, and Thomas Nugent (tr). “A Tour to London, Volume I.” Lockyer Davis. 1772. Accessed online: https://archive.org/details/bim_eighteenth-century_a-tour-to-london-or-ne_grosley-pierre-jean_1772_1/mode/2up
“John Montagu.” American Battlefield Trust. https://www.battlefields.org/learn/biographies/john-montagu
“Maison de la Prasline Mazet.” France Today. June 14, 2012. https://francetoday.com/food-drink/maison_de_la_prasline_mazet/#fm-popup-modal-close
“Making Crepes Suzette.” Auguste Escoffier School of Culinary Arts. July 31, 2014. https://www.escoffier.edu/blog/baking-pastry/making-crepes-suzette/
“The main ingredient of Crepe Suzette.” Le Parisien. March 20, 2016. https://www.leparisien.fr/archives/l-ingredient-principal-de-la-crepe-suzette-grand-marnier-mais-pourquoi-grand-20-03-2016-5642685.php
“Sandwich celebrates 250th anniversary of the sandwich.” BBC. May 12, 2012. https://www.bbc.com/news/uk-england-kent-18010424