tag:blogger.com,1999:blog-3787762088895101828.post3646139252776232058..comments2011-11-25T09:53:06.299-05:00Comments on A Hunger Artist: Musing on "Charcuterie"Bob delGrossohttps://profiles.google.com/117901925720508264226noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3787762088895101828.post-48231109139206520242011-11-25T09:53:06.299-05:002011-11-25T09:53:06.299-05:00I'd guess, given the first 1858 date in the et...I'd guess, given the first 1858 date in the etymology dictionary, that most meat in that time frame was eaten cured rather than fresh; hence, charcuterie became synonymous with shops that sold cured meats. Whatever the background, I've become hooked on the art of charcuterie.Linda/IdahoRockshttp://www.blogger.com/profile/16130470728836711601noreply@blogger.comtag:blogger.com,1999:blog-3787762088895101828.post-65444826314100100392011-11-15T19:39:05.311-05:002011-11-15T19:39:05.311-05:00That's why I call it salumi, Bob. Don't w...That's why I call it salumi, Bob. Don't want anyone to be confused when I have no French or German offerings. :)scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com