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"Bread and Freedom", a book steeped in history
Specialists in the cultural history of food, Coline Arnaud and Denis Saillard recount a thousand years of history through the prism of bread, in "Pain et liberté. A political history of bread".
Ice cake
Somewhere between a pastry and an ice cream cone, the ice cream cake is making a remarkable comeback. Ideal for summer, but before you try it, get rid of all your preconceived ideas!
That's right, it's 4 o'clock!
Bis-Cuit, because cooked twice! They date back to the Middle Ages, and for centuries were the staple food of sailors and soldiers, prepared from flour, water and eggs, then cooked twice for better preservation. Nowadays, they're often referred to as industrial dry cookies (Prince, BN, Pépito and Petit Beurre), but patissiers have happily drawn their inspiration from them to concoct their homemade versions of haute gourmandise!
Travel cakes, ready for boarding!
Designed at the beginning of the last century to be perfectly nomadic, these cakes with no perishable fillings can be kept for several days at room temperature and transported anywhere without melting or crumbling. While the function may have changed, now that we're all nomads, the taste for these cakes has remained.
