Stealing from Weissman’s board ideas, I made a gastrique with shallot and dried chiltepin for the cream cheese. The rest is all cheap and cheerful Lidl nibbles.

  • AFK BRB ChocolateEnglish
    3•6 months ago

    Yours has the same definition as mine, and even links to the same page, but then says:

    However, according to food historian Sarah Wassberg Johnson, charcuterie also has its roots in the simple meals that had been eaten by laborers of the working class throughout Europe since the medieval period, often consisting of meats, cheeses, bread, local produce, and wine or beer.

    That’s one I’ve never seen, and the citation is the opinion of a single person without reference. If you Google the definition, you’re going to mostly find that it’s prepared meats, with some places saying the definition has evolved to include other stuff.

    • The Snark UrgeOPEnglish
      2•6 months ago

      I just came here to post some nice looking food. If you want to get into it in a rigorous way you’ve got the wrong guy.

      • AFK BRB ChocolateEnglish
        2•6 months ago

        And I said it was nice looking food. Thought you might be interested about the use of the word. Was anything that I said argumentative? Feel free to ignore.

        • The Snark UrgeOPEnglish
          1•6 months ago

          You’re good. I’m too far from academia nowadays, so when people mention citations I assume there’s an argument happening lmao