Gold in gastronomy: a little appetizer

This article, not exhaustive, deals with the fascinating subject - and much denser than expected - of the use of gold in "gastronomy", cooking, food ... in other words: how to put gold in spinach ?

The menu is as follows: appetizer / main course / dessert / drinks menu / digestive and coffee included!

I hope you will not be hungry ... (the photos are visible on Pinterest).

 

Small appetizer as an introduction


Since the dawn of time, Man has liked to have gold AROUND him. This in order to get closer to the Gods, to ennoble their environment (architecture, sculptures) and to impress their fellows. He does not disdain to own one either: treasures of coins and ingots are piled up in safes, or circulated as exchange currencies. Finally, he also appreciates having some ON him: funeral masks, jewelry, crowns and other adornments are legion.

But, since the 2000s, he seems to take great pleasure in having it IN him, in his own body. It befits him to consume what ... Even if this is not a new phenomenon, let's say that it remained more anecdotal and reserved for circles of a certain social elite (let's face it, it's still the We will see that only the photo is democratized ...).


We thus find the following mentions (proven or legendary? I have not verified):

  • in ancient Egyptian times, it is said to have been used as a "votive" food

  • it would have been used as food and food decoration in China and Japan

  • Diane de Poitiers, mistress of Henri II, would have drunk golden broths every morning to maintain an eternally young and pale complexion (we will come back to the relationship between gold and body)

  • during the Venetian Renaissance, sweet almonds, covered with gold leaf, would have been served to guests for the good health of their hearts (note in passing the medicinal aspect of gold)

  • in the 14th century, in the "Milanese Chronicles" by Bernardino Corio, a description of the wedding feast of Violante Visconsi and Lionel Plantagenêt (1368), would indicate that the guests were served with numerous pieces of game coated with gold leaf

  • in the 16th century, the use of gold in banquets would have been so common that it would have forced the City Council of the city of Padua to impose a limit on its use for food purposes.

Gold is chemically inert. It is neither digested nor modified by the body. It does not provide any additional taste (it therefore does not denature the rest of the dish), or nutrients (there is controversy).

If it is present, it is therefore for the pleasure of the eyes, possibly for the texture (a little crunchy-grainy), the symbol (always) and sometimes for art (like the golden dinners organized by Frédérique Lecerf ).

Once past the aesthetic aspect (not negligible for creating the visual and therefore commercial buzz on social networks), it is interesting to note that gold takes a more "recurring" place in the kitchen (just like the latter). occupies a large place in today's society).

On the other hand, it is funny to look at the dishes to which it is now added. Because, as we will see, during this meal, if some of its uses are "expected" and still sometimes take place on special occasions, others are more astonishing.

Image civilization, gastronomy, gold and luxury go hand in hand.

Let's move on to the daily specials!