[Sca-cooks] charcut

[Phil Troy / G. Tacitus Adamantius]

On Sep 16, 2005, at 11:15 PM, otsisto wrote:

> Umm...Olives?
>
> Lyse

I suspect we're looking at the difference between charcuterie as an  
artisan's occupation, and the charcuterie industry.

Ironically, since the meaning of the term has changed greatly in the  
past 100 years or so for most people, I'd describe a single  
establishment that sold the items Eibhlen lists as a "delicatessen".

Adamantius

>
> -----Original Message-----
> Yes, charcut. was me shortening the word
> "charcuterie".  It encompases preserved meats
> (prosciutto, salamies, smoked fish, etc.), olives,
> pates, caviar, and other foods of that ilk.
>
> Eibhlin
>
>
>
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"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

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