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.coverage.spatial France -- History -- Louis-Philip, 1830-1848 en_US
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 en_US
dc.identifier LD1145 en_US
dc.identifier.uri http://hdl.handle.net/10192/1484
dc.description 2nd state. en_US
dc.description Published in: Le Charivari, April 30, 1845. en_US
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. en_US
dc.format.extent 1 lithograph en_US
dc.format.extent b&w en_US
dc.format.extent 36 x 24.5 cm en_US
dc.publisher Paris, 1845 en_US
dc.relation.ispartof Les Beaux jours de la vie; 57 en_US
dc.relation.isreferencedby Delteil. Daumier, 1145 en_US
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. en_US
dc.subject Promoting en_US
dc.subject Cooks en_US
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!.... fr
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!.... en
dc.title.alternative Charivari en_US
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. en_US


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