Corpus ID: 54815971

A l'Américaine or á'Armoricaine?: a New World Dish in French Regional Cookery and Haute Cuisine

@inproceedings{Buccini2018ALO,
  title={A l'Am{\'e}ricaine or {\'a}'Armoricaine?: a New World Dish in French Regional Cookery and Haute Cuisine},
  author={A. Buccini},
  year={2018}
}
The name of homard à l’américaine (alternatively à l’armoricaine) is puzzling: its ingredients evoke neither the United States nor Brittany. The origin of the dish is likewise obscure, with Escoffier and other nineteenth-century chefs laying claim to its invention. I demonstrate here that the dish arose in the eighteenth century in the creole context of France’s Saint-Domingue colony (modern Haiti), crucially incorporating an Arawakan sauce based on the tomalley of crustaceans. Américaine thus… Expand

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