Gaul Divided into 3 fats
There is a cookbook with at least two editions about French cooking based upon dividing the country into fat regions: butter, olive oil, and lard (?). I cannot find it on-line though I did previously. Do you know this book? Many thanks! +PAX!
Best Answer
Waverly Root (1966) "The Foods of France" ... is referenced in Sari Edelstein's "Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals" (2010) when talking about dividing France into butter, fat & oil. (see page 135)
... but I suspect it's a typo for "Waverley Root" author of "The Food of France".
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All Gaul is divided into three parts, one of which the Belgae inhabit, the Aquitani another, those who in their own language are called Celts, in our Gauls, the third. All these differ from each other in language, customs and laws.Caesar on the Gauls // Roman Primary Source (58 - 49 BC)
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