Fresh Water Yachting

a Jewel Among Cookbooks

Authors

  • Maggie Armstrong Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.28523

Keywords:

maritime cookery, freshwater yatching, south of france, cookbook genres, Le Yachting de Rivière, 1920s, anti-foreign, food xenophobia, galley cooking, provisioning, ovens/appliances, recipes

Abstract

Looks at a vintage handbook about maritime cooking on inland waterways published in 1927 -- Le Yachting de Rivière. Co-authored by G. Clerc-Rampal, Honorary Vice-President of the Yacht Club de France, and Victor Houet, President of L’Hélice Club de France, i.e. ‘The Propellor Club’, they set out to encourage a shipshape attitude to the use of inland waterways for leisure purposes and impart some modest culinary advice in the process.

Author Biography

  • Maggie Armstrong, Independent Scholar

    Maggie Armstrong lives now in southern Italy but for many years drove barges on the great waterways of Europe. She is a photographer.

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Published

2012-12-01

Issue

PPC 97 (2012)

Section

Articles

How to Cite

Armstrong, Maggie. 2012. “Fresh Water Yachting: A Jewel Among Cookbooks”. Petits Propos Culinaires, December, 28-44. https://doi.org/10.1558/ppc.28523.