WHAT TO EAT IN FRANCE: WHITE ASPARAGUS LABEL
WHAT TO EAT IN FRANCE: WHITE ASPARAGUS LABEL

WHAT TO EAT IN FRANCE: WHITE ASPARAGUS LABEL

By Sunday, May 24, 2015 Permalink
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Vintage French Label for White Asparagus

by Jonell Galloway

Traditionally, the French eat white asparagus. It is only recently that they have acquired a taste for the green asparagus that comes from Spain and occasionally Italy. White asparagus is grown underground so that the chlorophyll so it won’t turn green.

This label dates from the fifties, and says “asparagus in stems” (I wonder how else asparagus can be), and categorizes them as “extra fat,” which the French consider the best. This particular brand is from Belgium.

Modern labels are similar.

Jonell Galloway grew up on Wendell Berry and food straight from a backyard Kentucky garden. She is a freelance writer. She attended Le Cordon Bleu and La Varenne cooking schools in Paris and the Académie du Vin, worked for the GaultMillau restaurant guide and CityGuides in France and Paris and for Gannett Company in the U.S., and collaborated on Le tour du monde en 80 pains / Around the World with 80 Breads with Jean-Philippe de Tonnac in France; André Raboud, Sculptures 2002-2009 in Switzerland; Ma Cuisine Méditerranéenne with Christophe Certain in France, At the Table: Food and Family around the World with Ken Albala, and a biography of French chef Pierre Gagnaire. She ran a cooking school in France, and owned a farm-to-table restaurant, The Three Sisters’ Café, with her two sisters in the U.S. She organizes the Taste Unlocked bespoke food and wine tasting awareness workshops with James Flewellen, is an active member of Slow Food, and runs the food writing website The Rambling Epicure. Her work has been published in numerous international publications and she has been interviewed on international public radio in France, Switzerland, and the U.S. She has just signed on at In Search of Taste, a British print publication, and is now working on two books, What to Eat in France and What to Eat in Venice.

 

 

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