Eating and drinking during the Battle of Saint-Cast (1758)
The Battle of Saint-Cast was the first of the rare victories against the English during the Seven Years' War (1758-1763). This battle is the occasion of a conference and an original experience in Saint-Cast-Le-Guildo on the occasion of the European Heritage Days.
During the conference, historian Marion Tayart de Borms invites us to the table of men of troops, castins like that of the Duke of Aiguillon. What was their food? How was it cooked? Was there a banquet to celebrate the victory?
The historian’s story will continue with gluttony on the plates. The curious and gourmets will indeed be able to discover in the partner restaurateurs a «Aloyau à la chicorée», classic of the time, and will salivate when reading a small historical booklet that will plunge them into the heart of this story.
A cultural and gustatory journey into the heart of the many teachings of the Battle of Saint-Cast.
About Marion Tayart de Borms:
Marion Tayart de Borms is a historian and partner member of the École normale supérieure de Paris. A specialist in colonial history, the Seven Years' War and culinary arts and practices, she is the author of many critically acclaimed books translated into English, Portuguese, Korean and Russian. Loving to share her knowledge, she participates very regularly in extension programs.
Laureate of the Antonin Carême Prize, Marion Tayart de Borms also chairs the prize for the History of the Overseas Territories (www.prixdesoutremer.com).
Fb: At the table of history
Inst: a_la_table_de_l_histoire
cf. JEP 2022 - Lecture Cycle - Brittany Region Drinking and Eating at the Battle of Saint-Cast (1758)