UNE PROMOTION. - Approche, Anastase.... à partir d'aujourd'hui tu cesses d'être gâte-sauce, je t'élève à la dignité de cuisinier...... j'te vas révéler les secrets du métier...... et pour commencer tu vas apprendre comment avec un matou, l'on vous fricotte un lapin, qu'on fait ensuite manger pour un lièvre!....

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dc.contributor Donated by: Benjamin A. and Julia M. Trustman, 1959.
dc.creator Daumier, Honoré, 1808-1879
dc.date.accessioned 2007-06-08T15:49:05Z
dc.date.available 2007-06-08T15:49:05Z
dc.date.issued 1845
dc.identifier.other LD1145
dc.identifier.uri http://hdl.handle.net/10192/1484
dc.description 2nd state.
dc.description Published in: Le Charivari, April 30, 1845.
dc.description.abstract The development of many new hotels and restaurants took some time and tourists had to deal with the uncertainty of getting a hotel room. The “prix fixe dinner” was a big success but due to the low quality of food, the guest often had to deal with unpleasant consequences after dinner. The imagination of the Parisian chefs knew no boundaries and meals made from cats, rabbits and other street game were sold as gourmet dinners.
dc.format.extent 1 lithograph
dc.format.extent b&w
dc.format.extent 36 x 24.5 cm
dc.publisher Paris, 1845
dc.relation.ispartof Les Beaux jours de la vie; 57
dc.relation.isreferencedby Delteil. Daumier, 1145
dc.rights Copyright restrictions may apply. For permission to copy or use this image, contact the Robert D. Farber University Archives and Special Collections Department, Brandeis University Libraries.
dc.subject Promoting
dc.subject Cooks
dc.subject.lcsh France -- History -- Louis-Philip, 1830-1848
dc.title UNE PROMOTION. - Approche, Anastase.... à partir d'aujourd'hui tu cesses d'être gâte-sauce, je t'élève à la dignité de cuisinier...... j'te vas révéler les secrets du métier...... et pour commencer tu vas apprendre comment avec un matou, l'on vous fricotte un lapin, qu'on fait ensuite manger pour un lièvre!....
dc.title.alternative A PROMOTION. Come over here, Anastase.... from now on, you are no longer a scullion and I am promoting you to the rank of cook...... I'm going to reveal to you the secrets of the trade...... and to begin with you are going to learn how we take a tom-cat, fry it as a rabbit, and then serve it as a hare!....
dc.title.alternative Charivari
dc.type still image
dc.rights.license The following credit line must be included with each item used: Benjamin A. and Julia M. Trustman Collection of Honoré Daumier Lithographs, Robert D. Farber University Archives & Special Collections Department, Brandeis University.
mods.name.donor Trustman, Benjamin A.
mods.name.donor Trustman, Julia M.
mods.note.acquisition Donated by: Benjamin A. and Julia M. Trustman, 1959.
mods.name.lithographer Daumier, Honoré
mods.date.keydate 1845


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