Cervelle de canut
In today's article we are going to explore the fascinating world of Cervelle de canut and everything it has to offer. Cervelle de canut has been an object of study and interest for many years, and its impact on society and culture is undeniable. Through this article, we aim to shed light on the various aspects of Cervelle de canut, from its history and evolution to its relevance today. We will immerse ourselves in its different facets and closely examine its influence in fields as varied as technology, science, the arts and everyday life. With a critical and insightful eye, we hope to provide a deeper understanding of Cervelle de canut and its impact on the modern world.
 | |
| Type | Spread |
|---|---|
| Place of origin | France |
| Region or state | Lyon |
| Main ingredients | Fromage frais, herbs, shallots, salt, pepper, olive oil, vinegar |
Cervelle de canut is a cheese spread or dip that is a specialty of Lyon, France.
The dish is a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar. Its name literally means "silk worker's brain", after the canuts, the silk workers of 19th-century Lyon. Its name is thought to reflect the low opinion Lyon's affluent had of the weavers.
See also
Notes
- ^ "Cervelle de Canut (Herbed Cheese Spread) Recipe". NYT Cooking. Retrieved 23 December 2022.
- ^ Boulud, Daniel (18 March 2019). "Fromage Blanc Cheese Spread (Cervelle de Canut)". Saveur. Retrieved 23 December 2022.
- ^ "Recette cervelle des canuts : une spécialité Lyonnaise". papilles et pupilles .fr (in French). 30 May 2012. Retrieved 23 December 2022.
- ^ Ducasse, Alain. "Cervelle de canut". L'Académie du Goût (in French). Retrieved 23 December 2022.
- ^ Boulud, D.; Greenspan, D. (1999). Daniel Boulud's Cafe Boulud Cookbook. Scribner. p. 26. ISBN 978-0-684-86343-6. Retrieved June 1, 2017.
- ^ "La cervelle de canut". ninemsn. Archived from the original on September 3, 2007. Retrieved June 2, 2007.
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