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|Title:||A la recherche de la tomate perdue: The first French tomato recipe?|
|Citation:||Gastronomica (online), 2002; 2(2):68-71|
|Publisher:||University of California Press, Journals Division|
|Abstract:||While tomatoes featured in numerous recipes in Italian and Spanish cookbooks of the eighteenth century, they were curiously absent from French cookbooks, although by the end of the eighteenth century tomatoes were certainly available in southern France. In the Archives Departementales de Vaucluse a handwritten recipe for a highly concentrated tomato puree, dated 1795, possibly represents the earliest French tomato recipe.|
|Description:||© 2002 by the regents of the University of California.|
|Appears in Collections:||History publications|
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