From Medieval Feasts to Modern Cuisine: The Fascinating History of Terrines
The Culinary Institute of America
Audio is streamed directly from the publisher (mcdn.podbean.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma Founder’s personal collection. The exhibit includes a collection of terrines, dating from the 1700s through the 1900s.
A terrine refers both to the dish it’s baked in, and to the dish itself. The literal translation of “terrine” in French is "large earthenware pot.” Terrine dishes were frequently crafted in the likeness of animals, meant to depict the main ingredient contained within the terrine itself, with shapes ranging from lambs, boars or pigs, ducks, geese, and other game birds. The museum’s French Covered Hare Paté Terrine, dates from 1790-1830, and was used to serve Terrine Au Lapin, or rabbit terrine.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.