By Piero Macola
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36 the cardoon and the artichoke Or this very telling cry from a Parisian market: Artichauts! artichauts! * It’s not surprising, then, that the artichoke was Sigmund Freud’s favorite plant. His wife often brought him some artichokes from the market. It reminded him of something from his childhood: a book that his father had given him for his fifth birthday that he had happily torn apart with his sister! ” Where would the appetite for knowledge be hiding? Later he developed a true passion for books.
The knife, reserved for the table, replaced the dagger or the sword. While admitting that he preferred drinking from his own glass rather than sharing one, Montaigne, after his encounter with the clerk of the kitchen of the late Cardinal of Caraffa, makes fun of the seriousness with which some speak of “palate-science”: I put this fellow upon an account of his office: when he fell to discourse of this palate-science, with such a settled countenance and magisterial gravity, as if he had been handling some profound point of divinity.
The cardoon seems to have arrived in France directly from Spain and traveled up the Rhône Valley as far as Lyon, “a true land of thistles,” according to the sixteenth-century agronomer Olivier de Serres. It is still one of the specialties of Lyon and the Dauphiné, where it is blanched in cellars. But it wasn’t until the end of the seventeenth century that this giant plant, which could reach a height of eight or nine feet, was tamed: “The thistle, no matter how it is handled, is still covered with strong sharp thorns,” noted the same Olivier de Serres.
Aller simple by Piero Macola