Post by BBQ Butcher on Jan 19, 2015 18:48:46 GMT -5
Turducken: modern American invention, reinvented Yorkshire stand pie, or traditional Medieval dish?
Turducken, as we know it today, first surfaced in the second half of the 20th century. Food historians generally credit celebrity Cajun chef Paul Prudhomme for its fame. Turducken was trademarked by Prudhomme in 1986, stating introduction was November 27, 1980. The following year The Prudhomme Family Cookbook [1987] shared the elaborate recipe with the culinary world. A decade later Turducken took USA newspapers by storm.
Medieval legacy:
Historians tell us Medieval English feasts sometimes included "illusion food" and "incredible food." These dishes ranged from simple "mock" dishes to extravagant presentations of imaginary beasts and other unlikely delights. Of the latter genre, the Cocatrice (half hen, half sucking pig, sewn together to appear as one animal) is one of the most famous. Roast peacock with the skin and feathers reinstated before serving to appear as a live bird was similarly documented. Of course, there is the legendary "four and twenty blackbirds baked in a pie." What most people don't know is that sometimes toads were used to create the "surprise effect" of this dish. About illusion & incredible foods.
The Yorkshire connection:
"Hannah Glasse offered an interesting recipe for 'A Yorkshire Christmas-Pye," which has boned turkey, goose, fowl (i.e. chicken), and pigeon. Although the directions do not specify placing the smaller birds inside larger ones, they do direct that only the turkey be visible. Subsequent recipes such as the one of 'Yorkshire Pye' in Elizabeth Raffald's The Experienced Housekeeper, first published in 1769, explicitly state that the birds should be placed inside one another. This was common practice in Europe during the Renaissance. The recipes survives in various forms, the most famous of which is the turducken...which was created in Louisiana...The dish was made famous by the celebrity chef Paul Prudhomme, who served it beginning in the 1960s at his family's restaurant, K-Paul's, in new Orleans."
---The Turkey: An American Story, Andrew F. Smith [University of Illinois Press:Chicago] 2006 (p. 36)
Out of the Bayou rises mighty Turducken.
U.S. Patent and Trademark Office records confirm Paul Proudhomme secured the Turducken trademark in 1986. Date of first use? November 27, 1980: "Word Mark TURDUCKEN Goods and Services IC 029. US 046. G & S: COMBINATION TURKEY, DUCK AND CHICKEN ENTREE FOR CONSUMPTION ON OR OFF THE PREMISES. FIRST USE: 19801127. FIRST USE IN COMMERCE: 19801127 Mark Drawing Code (1) TYPED DRAWING Serial Number 73576432 Filing Date January 6, 1986 Current Filing Basis 1A Original Filing Basis 1A Published for Opposition June 3, 1986 Registration Number 1406947 Registration Date August 26, 1986 Owner (REGISTRANT) PRUDHOMME, PAUL DBA K-PAUL'S LOUISIANA KITCHEN INDIVIDUAL UNITED STATES 406 CHARTRES STREET NEW ORLEANS LOUISIANA 70130"
Turducken:a photo diary
Turducken, as we know it today, first surfaced in the second half of the 20th century. Food historians generally credit celebrity Cajun chef Paul Prudhomme for its fame. Turducken was trademarked by Prudhomme in 1986, stating introduction was November 27, 1980. The following year The Prudhomme Family Cookbook [1987] shared the elaborate recipe with the culinary world. A decade later Turducken took USA newspapers by storm.
Medieval legacy:
Historians tell us Medieval English feasts sometimes included "illusion food" and "incredible food." These dishes ranged from simple "mock" dishes to extravagant presentations of imaginary beasts and other unlikely delights. Of the latter genre, the Cocatrice (half hen, half sucking pig, sewn together to appear as one animal) is one of the most famous. Roast peacock with the skin and feathers reinstated before serving to appear as a live bird was similarly documented. Of course, there is the legendary "four and twenty blackbirds baked in a pie." What most people don't know is that sometimes toads were used to create the "surprise effect" of this dish. About illusion & incredible foods.
The Yorkshire connection:
"Hannah Glasse offered an interesting recipe for 'A Yorkshire Christmas-Pye," which has boned turkey, goose, fowl (i.e. chicken), and pigeon. Although the directions do not specify placing the smaller birds inside larger ones, they do direct that only the turkey be visible. Subsequent recipes such as the one of 'Yorkshire Pye' in Elizabeth Raffald's The Experienced Housekeeper, first published in 1769, explicitly state that the birds should be placed inside one another. This was common practice in Europe during the Renaissance. The recipes survives in various forms, the most famous of which is the turducken...which was created in Louisiana...The dish was made famous by the celebrity chef Paul Prudhomme, who served it beginning in the 1960s at his family's restaurant, K-Paul's, in new Orleans."
---The Turkey: An American Story, Andrew F. Smith [University of Illinois Press:Chicago] 2006 (p. 36)
Out of the Bayou rises mighty Turducken.
U.S. Patent and Trademark Office records confirm Paul Proudhomme secured the Turducken trademark in 1986. Date of first use? November 27, 1980: "Word Mark TURDUCKEN Goods and Services IC 029. US 046. G & S: COMBINATION TURKEY, DUCK AND CHICKEN ENTREE FOR CONSUMPTION ON OR OFF THE PREMISES. FIRST USE: 19801127. FIRST USE IN COMMERCE: 19801127 Mark Drawing Code (1) TYPED DRAWING Serial Number 73576432 Filing Date January 6, 1986 Current Filing Basis 1A Original Filing Basis 1A Published for Opposition June 3, 1986 Registration Number 1406947 Registration Date August 26, 1986 Owner (REGISTRANT) PRUDHOMME, PAUL DBA K-PAUL'S LOUISIANA KITCHEN INDIVIDUAL UNITED STATES 406 CHARTRES STREET NEW ORLEANS LOUISIANA 70130"
Turducken:a photo diary